Journal
FOOD CHEMISTRY
Volume 371, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.131129
Keywords
Emulsion; Fish source; Gel strength; Gelatin; Structure
Funding
- Na-tional Key R & D Program of China [2019YFD0902003]
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This study compared the properties of different fish skin gelatins, and found that their gel strength is related to molecular weight and subunit content. Emulsion stability is closely related to protein chemical composition and secondary structure, providing important references for the comprehensive utilization of aquatic by-products in the gelatin industry.
This study analyzed the structural and emulsion stabilization properties of two freshwater and two marine fish skin gelatins: Chinese longsnout catfish skin gelatin (CLCSG), silver carp skin gelatin (SCSG), salmon skin gelatin (SSG), and Alaska pollack skin gelatin (APSG). Their gel strengths (Bloom values) were: 361 +/- 1 (SCSG) > 253 +/- 4 (CLCSG) > 69 +/- 1 (SSG) > 36 +/- 2 (APSG). Higher molecular weights and alpha/beta subunit contents of gelatins might induce higher gel strengths. Both creaming and droplet stability were completely the same to the contents of imino acids, beta-sheet percentages, and beta-turn percentages, whereas they were completely the opposite to random coil percentages. The emulsion stabilization mechanisms involved an fish skin source - protein chemical composition - protein secondary structure - protein functional properties - emulsion stability route. This study provided useful knowledges for gelatin science and for the comprehensive utilization of aquatic by-products in gelatin industry.
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