Physiochemical and functional properties of tiger puffer (Takifugu rubripes) skin gelatin as affected by extraction conditions
•γ- and β-Chain degraded with fragments formation when extracted with temperature >55°C and time >6h.•Gel strength decreased while T22 relaxation time increased with increased temperature and time.•EAI and ESI increased as time prolonged or temperature climbed in agreement with microscopic obs...
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| Veröffentlicht in: | International journal of biological macromolecules 2018-04, Vol.109, p.1045-1053 |
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| container_title | International journal of biological macromolecules |
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| creator | Pan, Jinfeng Li, Qi Jia, Hui Xia, Lining Jin, Wengang Shang, Meijun Xu, Chang Dong, Xiuping |
| description | •γ- and β-Chain degraded with fragments formation when extracted with temperature >55°C and time >6h.•Gel strength decreased while T22 relaxation time increased with increased temperature and time.•EAI and ESI increased as time prolonged or temperature climbed in agreement with microscopic observation of emulsion droplet.•Fish odor increased coincided with increased volatile compounds.
The study investigated physiochemical and functional properties of gelatins from tiger puffer skin (GTPS) extracted with warm-water method at 45, 55 and 65°C for 3, 6 and 12h. GTPS45 exhibited strong γ-, β-, α1- and α2-chains, but they faded with the presence of fragments ( |
| doi_str_mv | 10.1016/j.ijbiomac.2017.11.080 |
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The study investigated physiochemical and functional properties of gelatins from tiger puffer skin (GTPS) extracted with warm-water method at 45, 55 and 65°C for 3, 6 and 12h. GTPS45 exhibited strong γ-, β-, α1- and α2-chains, but they faded with the presence of fragments (<80KDa) in other GTPS. As the increase of temperature and time, amide I and A were shifted to higher wavenumber and their amplitudes in GTPS65-12 decreased. Lightness declined while redness and yellowness were enhanced. Gel strength was in a range of 144.5–79.8g, where it of GTPS45-3 was the highest while it of GTPS65-12 was the lowest (p<0.05), coincided with the longer relaxation time of T22 for immobilized water. Decline in gelling and melting temperature was observed when temperature and time increased. EAI and ESI increased as time prolonged or temperature climbed (p<0.05), in agreement with the form of emulsion droplet by microscopy. Both category and level of volatile compounds increased GTPS65-12 and 55-12 compared with those in GTPS45-12. Results suggest that temperature and time greatly affect the properties of GTPS. To ensure good properties, GTPS should be extracted at a temperature of 45–55°C for less than 12h.</description><identifier>ISSN: 0141-8130</identifier><identifier>EISSN: 1879-0003</identifier><identifier>DOI: 10.1016/j.ijbiomac.2017.11.080</identifier><identifier>PMID: 29155199</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Fish skin gelatin ; Functional properties ; Physiochemical properties</subject><ispartof>International journal of biological macromolecules, 2018-04, Vol.109, p.1045-1053</ispartof><rights>2017 Elsevier B.V.</rights><rights>Copyright © 2017 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-97be87a77cd2e17c2b776f8a6731967e064f315cf8ac2d306172758b482688d93</citedby><cites>FETCH-LOGICAL-c368t-97be87a77cd2e17c2b776f8a6731967e064f315cf8ac2d306172758b482688d93</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijbiomac.2017.11.080$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,781,785,3551,27929,27930,46000</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29155199$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Pan, Jinfeng</creatorcontrib><creatorcontrib>Li, Qi</creatorcontrib><creatorcontrib>Jia, Hui</creatorcontrib><creatorcontrib>Xia, Lining</creatorcontrib><creatorcontrib>Jin, Wengang</creatorcontrib><creatorcontrib>Shang, Meijun</creatorcontrib><creatorcontrib>Xu, Chang</creatorcontrib><creatorcontrib>Dong, Xiuping</creatorcontrib><title>Physiochemical and functional properties of tiger puffer (Takifugu rubripes) skin gelatin as affected by extraction conditions</title><title>International journal of biological macromolecules</title><addtitle>Int J Biol Macromol</addtitle><description>•γ- and β-Chain degraded with fragments formation when extracted with temperature >55°C and time >6h.•Gel strength decreased while T22 relaxation time increased with increased temperature and time.•EAI and ESI increased as time prolonged or temperature climbed in agreement with microscopic observation of emulsion droplet.•Fish odor increased coincided with increased volatile compounds.
The study investigated physiochemical and functional properties of gelatins from tiger puffer skin (GTPS) extracted with warm-water method at 45, 55 and 65°C for 3, 6 and 12h. GTPS45 exhibited strong γ-, β-, α1- and α2-chains, but they faded with the presence of fragments (<80KDa) in other GTPS. As the increase of temperature and time, amide I and A were shifted to higher wavenumber and their amplitudes in GTPS65-12 decreased. Lightness declined while redness and yellowness were enhanced. Gel strength was in a range of 144.5–79.8g, where it of GTPS45-3 was the highest while it of GTPS65-12 was the lowest (p<0.05), coincided with the longer relaxation time of T22 for immobilized water. Decline in gelling and melting temperature was observed when temperature and time increased. EAI and ESI increased as time prolonged or temperature climbed (p<0.05), in agreement with the form of emulsion droplet by microscopy. Both category and level of volatile compounds increased GTPS65-12 and 55-12 compared with those in GTPS45-12. Results suggest that temperature and time greatly affect the properties of GTPS. To ensure good properties, GTPS should be extracted at a temperature of 45–55°C for less than 12h.</description><subject>Fish skin gelatin</subject><subject>Functional properties</subject><subject>Physiochemical properties</subject><issn>0141-8130</issn><issn>1879-0003</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNqFkE9v1DAQxS0EokvhK1Q-lkOCJ9n4zw1UQUGqBIdythx7vPU2iYOdVOyFz14v23Ll9GZGb95ofoRcAKuBAf-wr8O-D3E0tm4YiBqgZpK9IBuQQlWMsfYl2TDYQiWhZWfkTc77MuUdyNfkrFHQdaDUhvz5cXfIIdo7HIM1AzWTo36d7BLiVNo5xRnTEjDT6OkSdpjovHpf5PLW3Ae_7laa1j6FGfN7mu_DRHc4mKWoydQUp13Q0f5A8feSzN9cauPkwrHKb8krb4aM7570nPz88vn26mt18_3629Wnm8q2XC6VEj1KYYSwrkEQtumF4F4aLlpQXCDjW99CZ8vINq5lHEQjOtlvZcOldKo9J5en3PLQrxXzoseQLQ6DmTCuWZcUvu2YUlCs_GS1Keac0Os5hdGkgwamj-z1Xj-z10f2GkAX9mXx4unG2o_o_q09wy6GjycDlk8fAiadbcDJogupYNIuhv_deAR_K5qf</recordid><startdate>20180401</startdate><enddate>20180401</enddate><creator>Pan, Jinfeng</creator><creator>Li, Qi</creator><creator>Jia, Hui</creator><creator>Xia, Lining</creator><creator>Jin, Wengang</creator><creator>Shang, Meijun</creator><creator>Xu, Chang</creator><creator>Dong, Xiuping</creator><general>Elsevier B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20180401</creationdate><title>Physiochemical and functional properties of tiger puffer (Takifugu rubripes) skin gelatin as affected by extraction conditions</title><author>Pan, Jinfeng ; Li, Qi ; Jia, Hui ; Xia, Lining ; Jin, Wengang ; Shang, Meijun ; Xu, Chang ; Dong, Xiuping</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-97be87a77cd2e17c2b776f8a6731967e064f315cf8ac2d306172758b482688d93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Fish skin gelatin</topic><topic>Functional properties</topic><topic>Physiochemical properties</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pan, Jinfeng</creatorcontrib><creatorcontrib>Li, Qi</creatorcontrib><creatorcontrib>Jia, Hui</creatorcontrib><creatorcontrib>Xia, Lining</creatorcontrib><creatorcontrib>Jin, Wengang</creatorcontrib><creatorcontrib>Shang, Meijun</creatorcontrib><creatorcontrib>Xu, Chang</creatorcontrib><creatorcontrib>Dong, Xiuping</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of biological macromolecules</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pan, Jinfeng</au><au>Li, Qi</au><au>Jia, Hui</au><au>Xia, Lining</au><au>Jin, Wengang</au><au>Shang, Meijun</au><au>Xu, Chang</au><au>Dong, Xiuping</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physiochemical and functional properties of tiger puffer (Takifugu rubripes) skin gelatin as affected by extraction conditions</atitle><jtitle>International journal of biological macromolecules</jtitle><addtitle>Int J Biol Macromol</addtitle><date>2018-04-01</date><risdate>2018</risdate><volume>109</volume><spage>1045</spage><epage>1053</epage><pages>1045-1053</pages><issn>0141-8130</issn><eissn>1879-0003</eissn><abstract>•γ- and β-Chain degraded with fragments formation when extracted with temperature >55°C and time >6h.•Gel strength decreased while T22 relaxation time increased with increased temperature and time.•EAI and ESI increased as time prolonged or temperature climbed in agreement with microscopic observation of emulsion droplet.•Fish odor increased coincided with increased volatile compounds.
The study investigated physiochemical and functional properties of gelatins from tiger puffer skin (GTPS) extracted with warm-water method at 45, 55 and 65°C for 3, 6 and 12h. GTPS45 exhibited strong γ-, β-, α1- and α2-chains, but they faded with the presence of fragments (<80KDa) in other GTPS. As the increase of temperature and time, amide I and A were shifted to higher wavenumber and their amplitudes in GTPS65-12 decreased. Lightness declined while redness and yellowness were enhanced. Gel strength was in a range of 144.5–79.8g, where it of GTPS45-3 was the highest while it of GTPS65-12 was the lowest (p<0.05), coincided with the longer relaxation time of T22 for immobilized water. Decline in gelling and melting temperature was observed when temperature and time increased. EAI and ESI increased as time prolonged or temperature climbed (p<0.05), in agreement with the form of emulsion droplet by microscopy. Both category and level of volatile compounds increased GTPS65-12 and 55-12 compared with those in GTPS45-12. Results suggest that temperature and time greatly affect the properties of GTPS. To ensure good properties, GTPS should be extracted at a temperature of 45–55°C for less than 12h.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>29155199</pmid><doi>10.1016/j.ijbiomac.2017.11.080</doi><tpages>9</tpages></addata></record> |
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| subjects | Fish skin gelatin Functional properties Physiochemical properties |
| title | Physiochemical and functional properties of tiger puffer (Takifugu rubripes) skin gelatin as affected by extraction conditions |
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