Journal
FOOD HYDROCOLLOIDS
Volume 33, Issue 2, Pages 336-341Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2013.04.014
Keywords
Fish gelatin; Acid pretreatment; Protein yield; Molecular weight distribution; Viscosity; Film
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Funding
- Shanghai Ocean University [A-2500-11-0084]
- Oriental Scholars fund from Shanghai Municipal Education Commission
- Science and Technology Commission of Shanghai Municipality
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Tilapia production is growing worldwide and to better utilize wastes from the processing industry, one important application is production of high quality fish gelatin to meet the needs of markets that are not amenable to beef or porcine gelatin. The extraction process from tilapia skin gelatin was optimized through the use of a combination of alkali (0.3 M NaOH) with different types and concentrations of acids before thermal hydrolysis. The effects of acid pretreatments on the protein yields and the physicochemical properties of tilapia gelatin were investigated. Acid concentrations (0.01-0.20 M) influenced gelatin protein recovery: 10.52%-22.40% for citric acid, 1.92%-21.55% for acetic acid, and 4.47%-24.35% for HCl. It was possible to increase gelatin yield for each of the tested acids by adjusting the acid concentration. Gelatin viscosity and the molecular weight distribution of gelatin proteins were related to the acid concentration used. Gelatin prepared using too low a concentration (e.g. 0.01 M acetic acid or HCl) or too high a concentration (e.g. >0.05 M HCl or citric acid) yielded an extract with a smaller ratio of large molecule components, such as beta-chains, and exhibited lower viscosity. The film forming properties of gelatins extracted from three acid-optimized pretreatments showed no significant difference in transparency, tensile strength and elongation at break; though the gelatin film made from 0.03 M citric acid pretreated gelatin had somewhat better water barrier property than those made with HCl or acetic acid. (C) 2013 Elsevier Ltd. All rights reserved.
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