The Emulsion characteristic of gelatin fraction from tilapia (Oreochromis niloticus) skin
Fractionation of gelatin extract from tilapia (Oreochromis niloticus) skin was done by using dialysis bag of MWCO 100 kD. The aim of this research was to determine the emulsion characteristics of gelatin fraction from the process of 0.10 M acetic acid (GAs) and 0.05M citric acid (GSi). Gelatin GAs f...
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| Veröffentlicht in: | Jurnal pascapanen dan bioteknologi kelautan dan perikanan 2017-01, Vol.12 (1), p.43-54 |
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| creator | Suryanti Marseno, D W Indrati, R Irianto, H E |
| description | Fractionation of gelatin extract from tilapia (Oreochromis niloticus) skin was done by using dialysis bag of MWCO 100 kD. The aim of this research was to determine the emulsion characteristics of gelatin fraction from the process of 0.10 M acetic acid (GAs) and 0.05M citric acid (GSi). Gelatin GAs fraction has a molecular weight distribution of 13.6 to 218.87 kD and 15.27 to 61.1 kD while gelatin GSI fraction of 107.5 to 142.23 kD and 12.5 to 82.9 kD. Functional groups of the four fractions of gelatin molecules consist of amide I (1648 cm-1), amide II (1452 cm-1) and amide III (1089 cm-1). Emulsion characteristics including the emulsion properties (activity and stability of emulsion) and particle size emulsion increased with the increasing of molecular weight. Zeta potential of emulsion droplet gelatin from 0.05M citric acid (GSi) method produced more positively charged ions than 0.10 M acetic acid process (GAs). Emulsion created by 0,1% GAs and GSi fraction was refer to macroemulsion with droplet size >100 nm and stability 22.62 minutes, which could be applied for food product such as ice cream, whipping cream and salad dressing. |
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The aim of this research was to determine the emulsion characteristics of gelatin fraction from the process of 0.10 M acetic acid (GAs) and 0.05M citric acid (GSi). Gelatin GAs fraction has a molecular weight distribution of 13.6 to 218.87 kD and 15.27 to 61.1 kD while gelatin GSI fraction of 107.5 to 142.23 kD and 12.5 to 82.9 kD. Functional groups of the four fractions of gelatin molecules consist of amide I (1648 cm-1), amide II (1452 cm-1) and amide III (1089 cm-1). Emulsion characteristics including the emulsion properties (activity and stability of emulsion) and particle size emulsion increased with the increasing of molecular weight. Zeta potential of emulsion droplet gelatin from 0.05M citric acid (GSi) method produced more positively charged ions than 0.10 M acetic acid process (GAs). Emulsion created by 0,1% GAs and GSi fraction was refer to macroemulsion with droplet size >100 nm and stability 22.62 minutes, which could be applied for food product such as ice cream, whipping cream and salad dressing.</description><identifier>ISSN: 1907-9133</identifier><identifier>EISSN: 2406-9264</identifier><language>ind</language><publisher>Jakarta</publisher><subject>Dressing ; Droplets ; Emulsions ; Fishery technology ; Freshwater ; Gels ; Molecular weight ; Molecules ; Oreochromis niloticus ; Skin ; Stability ; Weight</subject><ispartof>Jurnal pascapanen dan bioteknologi kelautan dan perikanan, 2017-01, Vol.12 (1), p.43-54</ispartof><rights>Copyright 2017</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784</link.rule.ids></links><search><creatorcontrib>Suryanti</creatorcontrib><creatorcontrib>Marseno, D W</creatorcontrib><creatorcontrib>Indrati, R</creatorcontrib><creatorcontrib>Irianto, H E</creatorcontrib><title>The Emulsion characteristic of gelatin fraction from tilapia (Oreochromis niloticus) skin</title><title>Jurnal pascapanen dan bioteknologi kelautan dan perikanan</title><description>Fractionation of gelatin extract from tilapia (Oreochromis niloticus) skin was done by using dialysis bag of MWCO 100 kD. The aim of this research was to determine the emulsion characteristics of gelatin fraction from the process of 0.10 M acetic acid (GAs) and 0.05M citric acid (GSi). Gelatin GAs fraction has a molecular weight distribution of 13.6 to 218.87 kD and 15.27 to 61.1 kD while gelatin GSI fraction of 107.5 to 142.23 kD and 12.5 to 82.9 kD. Functional groups of the four fractions of gelatin molecules consist of amide I (1648 cm-1), amide II (1452 cm-1) and amide III (1089 cm-1). Emulsion characteristics including the emulsion properties (activity and stability of emulsion) and particle size emulsion increased with the increasing of molecular weight. Zeta potential of emulsion droplet gelatin from 0.05M citric acid (GSi) method produced more positively charged ions than 0.10 M acetic acid process (GAs). Emulsion created by 0,1% GAs and GSi fraction was refer to macroemulsion with droplet size >100 nm and stability 22.62 minutes, which could be applied for food product such as ice cream, whipping cream and salad dressing.</description><subject>Dressing</subject><subject>Droplets</subject><subject>Emulsions</subject><subject>Fishery technology</subject><subject>Freshwater</subject><subject>Gels</subject><subject>Molecular weight</subject><subject>Molecules</subject><subject>Oreochromis niloticus</subject><subject>Skin</subject><subject>Stability</subject><subject>Weight</subject><issn>1907-9133</issn><issn>2406-9264</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNqNi7EOgjAURRujiUT5h5e46EDSFkSYDcbNxcWJNKTI09JiX_l_IfEDnG5y7jkLFsmM50kp82zJIlHyU1KKNF2zmOjFORfFUUieRuxx7zRU_WgInYWmU141QXukgA24Fp7aqIAW2pnPSutdDwGNGlDB_ua1a7oJIYFF46ZqpAPQG-2WrVplSMe_3bDdpbqfr8ng3WfUFOqXG72drlpyITJx5IVM_7O-q0pEbg</recordid><startdate>20170101</startdate><enddate>20170101</enddate><creator>Suryanti</creator><creator>Marseno, D W</creator><creator>Indrati, R</creator><creator>Irianto, H E</creator><scope>8FD</scope><scope>C1K</scope><scope>F1W</scope><scope>FR3</scope><scope>H95</scope><scope>H96</scope><scope>H97</scope><scope>H98</scope><scope>H99</scope><scope>L.F</scope><scope>L.G</scope><scope>P64</scope></search><sort><creationdate>20170101</creationdate><title>The Emulsion characteristic of gelatin fraction from tilapia (Oreochromis niloticus) skin</title><author>Suryanti ; Marseno, D W ; Indrati, R ; Irianto, H E</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-proquest_journals_20114150823</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>ind</language><creationdate>2017</creationdate><topic>Dressing</topic><topic>Droplets</topic><topic>Emulsions</topic><topic>Fishery technology</topic><topic>Freshwater</topic><topic>Gels</topic><topic>Molecular weight</topic><topic>Molecules</topic><topic>Oreochromis niloticus</topic><topic>Skin</topic><topic>Stability</topic><topic>Weight</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Suryanti</creatorcontrib><creatorcontrib>Marseno, D W</creatorcontrib><creatorcontrib>Indrati, R</creatorcontrib><creatorcontrib>Irianto, H E</creatorcontrib><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 2: Ocean Technology, Policy & Non-Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 3: Aquatic Pollution & Environmental Quality</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Aquaculture Abstracts</collection><collection>ASFA: Marine Biotechnology Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Marine Biotechnology Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Jurnal pascapanen dan bioteknologi kelautan dan perikanan</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Suryanti</au><au>Marseno, D W</au><au>Indrati, R</au><au>Irianto, H E</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The Emulsion characteristic of gelatin fraction from tilapia (Oreochromis niloticus) skin</atitle><jtitle>Jurnal pascapanen dan bioteknologi kelautan dan perikanan</jtitle><date>2017-01-01</date><risdate>2017</risdate><volume>12</volume><issue>1</issue><spage>43</spage><epage>54</epage><pages>43-54</pages><issn>1907-9133</issn><eissn>2406-9264</eissn><abstract>Fractionation of gelatin extract from tilapia (Oreochromis niloticus) skin was done by using dialysis bag of MWCO 100 kD. The aim of this research was to determine the emulsion characteristics of gelatin fraction from the process of 0.10 M acetic acid (GAs) and 0.05M citric acid (GSi). Gelatin GAs fraction has a molecular weight distribution of 13.6 to 218.87 kD and 15.27 to 61.1 kD while gelatin GSI fraction of 107.5 to 142.23 kD and 12.5 to 82.9 kD. Functional groups of the four fractions of gelatin molecules consist of amide I (1648 cm-1), amide II (1452 cm-1) and amide III (1089 cm-1). Emulsion characteristics including the emulsion properties (activity and stability of emulsion) and particle size emulsion increased with the increasing of molecular weight. Zeta potential of emulsion droplet gelatin from 0.05M citric acid (GSi) method produced more positively charged ions than 0.10 M acetic acid process (GAs). Emulsion created by 0,1% GAs and GSi fraction was refer to macroemulsion with droplet size >100 nm and stability 22.62 minutes, which could be applied for food product such as ice cream, whipping cream and salad dressing.</abstract><cop>Jakarta</cop></addata></record> |
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| identifier | ISSN: 1907-9133 |
| ispartof | Jurnal pascapanen dan bioteknologi kelautan dan perikanan, 2017-01, Vol.12 (1), p.43-54 |
| issn | 1907-9133 2406-9264 |
| language | ind |
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| source | DOAJ Directory of Open Access Journals |
| subjects | Dressing Droplets Emulsions Fishery technology Freshwater Gels Molecular weight Molecules Oreochromis niloticus Skin Stability Weight |
| title | The Emulsion characteristic of gelatin fraction from tilapia (Oreochromis niloticus) skin |
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