Physiochemical and functional properties of chum salmon (Oncorhynchus keta) skin gelatin extracted at different temperatures.

• Autores: Yang Liu, Lining Xia, Hui Jia, Qi Li, Wengang Jin, Xiuping Dong, Jinfeng Pan
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 15, 2017, págs. 5406-5413
• Idioma: inglés
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• Resumen

  • Aquatic source gelatins are gaining more attention due to the advantages in safety and religion acceptability compared with mammalian sources. For understanding the effects of extracting temperature on gelatins from chum salmon (Oncorhynchus keta) skins (GCSS), gelatins were extracted at temperatures from 40 to 90°C and the physiochemical properties of GCSS were investigated.; Results: GCSS yield increased while imino acids content declined as the increase of temperature. GCSS40, 50 and 60 showed strong β-, α1- and α2-chains but the three faded in GCSS70, 80 and 90, with the presence of low molecular weight fragments. Amides A, I and III were shifted to higher wavenumber in GCSS70, 80 and 90 compared with that of GCSS40, 50 and 60. X-ray diffraction showed lower intensity of peak at 7° in GCSS80 and 90 than in the other GCSS. Gel strength declined while a*, b* and ΔE* value increased as temperature increased. Foam expansion and stability of GCSS40, 50 and 60 were lower than those of GCSS70, 80 and 90. Emulsion activity and stability decreased as temperature increased.; Conclusion: Extracting temperature greatly affected yield, molecular composition and functionalities of GCSS. A temperature lower than 50°C is recommended for GCSS extraction. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.