Optimization of extraction conditions of gelatin from Caspian whitefish (Rutilus frisii kutum) scale

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MAHJOORIAN A.; Saeedi Asl M.R.; JAFARIAN S.; Taha Nezhad M.; GOLEI ZADEH B.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:16 | Issue:95 Page(s): 111-125

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Title

Optimization of extraction conditions of gelatin from Caspian whitefish (Rutilus frisii kutum) scale

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Keywords

GelatinQ2

By-productsQ1

Box–Behnken designQ1

Gel strengthQ1

ViscosityQ2

Abstract

Gelatin has many applications in the food, pharmaceutical and cosmetic industries due to its technological and functional properties. By-products from fish cleaning are rich sources of collagen. The physical, chemical and rheological properties of Gelatin or collagen depend on their sources as well as the extraction conditions. Response surface methodology (RSM) with three parameters was conducted to determine the optimum extraction conditions of Gelatin from Caspian whitefish scale. A Box-Behnken design was used to study the combined effects of sodium hydroxide concentration (0. 075-0. 225 M), soaking time in sodium hydroxide solution (60-180 minute), and extraction temperature (30-50 oC) were determined. Viscosity (cp), Gel strength (g), L*, a*, and b* were chosen as responses. The results showed the optimum conditions were sodium hydroxide concentration 0. 11 M, soaking time in sodium hydroxide solution of 116 minutes, and extraction temperature of 38 oC. The predicted responses including Viscosity, Gel strength, L*, a*, and b* were 2. 17 cP, 145 g, 6. 03, 6. 80, and 38. 85 respectively. The response surface method was able to estimate the optimal conditions of extraction Gelatin with high desirability (0. 99).

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APA: Copy

MAHJOORIAN, A., Saeedi Asl, M.R., JAFARIAN, S., Taha Nezhad, M., & GOLEI ZADEH, B.. (2020). Optimization of extraction conditions of gelatin from Caspian whitefish (Rutilus frisii kutum) scale. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(95 ), 111-125. SID. https://sid.ir/paper/72019/en

Vancouver: Copy

MAHJOORIAN A., Saeedi Asl M.R., JAFARIAN S., Taha Nezhad M., GOLEI ZADEH B.. Optimization of extraction conditions of gelatin from Caspian whitefish (Rutilus frisii kutum) scale. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;16(95 ):111-125. Available from: https://sid.ir/paper/72019/en

IEEE: Copy

A. MAHJOORIAN, M.R. Saeedi Asl, S. JAFARIAN, M. Taha Nezhad, and B. GOLEI ZADEH, “Optimization of extraction conditions of gelatin from Caspian whitefish (Rutilus frisii kutum) scale,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 95 , pp. 111–125, 2020, [Online]. Available: https://sid.ir/paper/72019/en

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