The effects of enzymatically aided acid‐swelling process on gelatin extracted from fish by‐products
The objective of this study was to investigate the effects of the enzymatic aided acid‐swelling process on gelatin obtained from fish by‐products. For this purpose, gelatin was extracted by an acidic swelling procedure in the presence of protease extracted from Rainbow trout pyloric caeca. The yield...
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| description | The objective of this study was to investigate the effects of the enzymatic aided acid‐swelling process on gelatin obtained from fish by‐products. For this purpose, gelatin was extracted by an acidic swelling procedure in the presence of protease extracted from Rainbow trout pyloric caeca. The yield of gelatin extraction and the most important physicochemical characteristics of the fish gelatin samples were investigated and compared with those of commercial bovine gelatin (CBG). The yields of gelatin from Epinephelus coioides skin (ESG) either with or without crude protease from pyloric caeca (15 units/g alkaline treated) were 14.98% and 50.89%, respectively. The yields of gelatin from Cyprinus carpio scales (CSG) with crude protease from pyloric caeca (15 units/g) were 49.97%. The gel strength of the CSG (259.66 g) was significantly higher than that of CBG (228.30 g) and ESG (187.75 g). Similarly, the gelling and melting points, foaming capacity and stability, and the SDS‐PAGE pattern of gelatins were compared. The electrophoretic pattern confirmed the results of gel strength which was due to the narrower alpha and beta bands in fish skin and commercial bovine gelatins than that of fish scales gelatin. The results of this research showed that the production of high‐quality gelatin can be achieved by the enzymatically aided acid‐swelling procedure from fish scales and skin.
In this study, gelatin extraction efficiency was improved by an acid‐swelling process in the presence of protease extracted from Rainbow trout pyloric caeca. The results of this research showed that the production of high‐quality gelatin can be achieved by the enzymatically aided acid‐swelling procedure from fish scales and skin. |
| doi_str_mv | 10.1002/fsn3.1799 |
| format | Article |
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In this study, gelatin extraction efficiency was improved by an acid‐swelling process in the presence of protease extracted from Rainbow trout pyloric caeca. The results of this research showed that the production of high‐quality gelatin can be achieved by the enzymatically aided acid‐swelling procedure from fish scales and skin.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.1799</identifier><identifier>PMID: 32994962</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>Acids ; Backup software ; enzymatically extraction ; Enzymes ; Fish ; fish gelatin ; fish protease ; Fish skins ; Fishing ; Foaming ; Gelatin ; Gelation ; Laboratories ; Melting points ; Moisture content ; Molecular weight ; Oncorhynchus mykiss ; Original Research ; Protease ; Proteases ; Proteinase ; Proteins ; pyloric caeca ; Reagents ; Scales ; scales and skin ; Skin ; Swelling ; Trout ; Yield</subject><ispartof>Food Science & Nutrition, 2020-09, Vol.8 (9), p.5017-5025</ispartof><rights>2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC</rights><rights>2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.</rights><rights>COPYRIGHT 2020 John Wiley & Sons, Inc.</rights><rights>Copyright John Wiley & Sons, Inc. Sep 2020</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5109-417a22311ae629f2d922b0f39c4b4ce436b1e15295d129042e1790c3edf235203</citedby><cites>FETCH-LOGICAL-c5109-417a22311ae629f2d922b0f39c4b4ce436b1e15295d129042e1790c3edf235203</cites><orcidid>0000-0002-3740-0505 ; 0000-0002-3265-5226</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500751/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500751/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,724,777,781,882,1412,11543,27905,27906,45555,45556,46033,46457,53772,53774</link.rule.ids><linktorsrc>$$Uhttps://onlinelibrary.wiley.com/doi/abs/10.1002%2Ffsn3.1799$$EView_record_in_Wiley-Blackwell$$FView_record_in_$$GWiley-Blackwell</linktorsrc><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32994962$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Moosavi‐Nasab, Marzieh</creatorcontrib><creatorcontrib>Yazdani‐Dehnavi, Marzieh</creatorcontrib><creatorcontrib>Mirzapour‐Kouhdasht, Armin</creatorcontrib><title>The effects of enzymatically aided acid‐swelling process on gelatin extracted from fish by‐products</title><title>Food Science & Nutrition</title><addtitle>Food Sci Nutr</addtitle><description>The objective of this study was to investigate the effects of the enzymatic aided acid‐swelling process on gelatin obtained from fish by‐products. For this purpose, gelatin was extracted by an acidic swelling procedure in the presence of protease extracted from Rainbow trout pyloric caeca. The yield of gelatin extraction and the most important physicochemical characteristics of the fish gelatin samples were investigated and compared with those of commercial bovine gelatin (CBG). The yields of gelatin from Epinephelus coioides skin (ESG) either with or without crude protease from pyloric caeca (15 units/g alkaline treated) were 14.98% and 50.89%, respectively. The yields of gelatin from Cyprinus carpio scales (CSG) with crude protease from pyloric caeca (15 units/g) were 49.97%. The gel strength of the CSG (259.66 g) was significantly higher than that of CBG (228.30 g) and ESG (187.75 g). Similarly, the gelling and melting points, foaming capacity and stability, and the SDS‐PAGE pattern of gelatins were compared. The electrophoretic pattern confirmed the results of gel strength which was due to the narrower alpha and beta bands in fish skin and commercial bovine gelatins than that of fish scales gelatin. The results of this research showed that the production of high‐quality gelatin can be achieved by the enzymatically aided acid‐swelling procedure from fish scales and skin.
In this study, gelatin extraction efficiency was improved by an acid‐swelling process in the presence of protease extracted from Rainbow trout pyloric caeca. The results of this research showed that the production of high‐quality gelatin can be achieved by the enzymatically aided acid‐swelling procedure from fish scales and skin.</description><subject>Acids</subject><subject>Backup software</subject><subject>enzymatically extraction</subject><subject>Enzymes</subject><subject>Fish</subject><subject>fish gelatin</subject><subject>fish protease</subject><subject>Fish skins</subject><subject>Fishing</subject><subject>Foaming</subject><subject>Gelatin</subject><subject>Gelation</subject><subject>Laboratories</subject><subject>Melting points</subject><subject>Moisture content</subject><subject>Molecular weight</subject><subject>Oncorhynchus mykiss</subject><subject>Original Research</subject><subject>Protease</subject><subject>Proteases</subject><subject>Proteinase</subject><subject>Proteins</subject><subject>pyloric caeca</subject><subject>Reagents</subject><subject>Scales</subject><subject>scales and skin</subject><subject>Skin</subject><subject>Swelling</subject><subject>Trout</subject><subject>Yield</subject><issn>2048-7177</issn><issn>2048-7177</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp1kc1u1DAUhSMEolXpghdAltjAYqb-SxxvkKqK0koVLChry7GvM64Se4gTSrrqI_CMfZI6TKkKEvbClv3d43t8iuI1wWuCMT1yKbA1EVI-K_Yp5vVKECGeP9nvFYcpXeE8JCcVpS-LPUal5LKi-0V7uQEEzoEZE4oOQbiZez16o7tuRtpbsEgbb-9uf6Vr6DofWrQdooGU8YBa6DIcEPwcB23GDLsh9sj5tEHNnIsya6es_ap44XSX4PBhPSi-nX68PDlbXXz5dH5yfLEyJcFyxYnQlDJCNFRUOmolpQ12TBrecAOcVQ0BUlJZWkIl5hSyc2wYWEdZSTE7KD7sdLdT04M1EHJjndoOvtfDrKL26u-b4DeqjT-UKDEWJckC7x4Ehvh9gjSq3ieTnesAcUqKci5KXlZsQd_-g17FaQjZ3kKxWgrCF2q9o1rdgfLBxeWr8rTQexMDOJ_PjwWuWVnXZLHwfldghpjSAO6xe4LVErlaIldL5Jl989TuI_kn4Awc7YDr_Mr8fyV1-vUz-y15D1-st5E</recordid><startdate>202009</startdate><enddate>202009</enddate><creator>Moosavi‐Nasab, Marzieh</creator><creator>Yazdani‐Dehnavi, Marzieh</creator><creator>Mirzapour‐Kouhdasht, Armin</creator><general>John Wiley & Sons, Inc</general><general>John Wiley and Sons Inc</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>IAO</scope><scope>3V.</scope><scope>7RV</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-3740-0505</orcidid><orcidid>https://orcid.org/0000-0002-3265-5226</orcidid></search><sort><creationdate>202009</creationdate><title>The effects of enzymatically aided acid‐swelling process on gelatin extracted from fish by‐products</title><author>Moosavi‐Nasab, Marzieh ; Yazdani‐Dehnavi, Marzieh ; Mirzapour‐Kouhdasht, Armin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5109-417a22311ae629f2d922b0f39c4b4ce436b1e15295d129042e1790c3edf235203</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Acids</topic><topic>Backup software</topic><topic>enzymatically extraction</topic><topic>Enzymes</topic><topic>Fish</topic><topic>fish gelatin</topic><topic>fish protease</topic><topic>Fish skins</topic><topic>Fishing</topic><topic>Foaming</topic><topic>Gelatin</topic><topic>Gelation</topic><topic>Laboratories</topic><topic>Melting points</topic><topic>Moisture content</topic><topic>Molecular weight</topic><topic>Oncorhynchus mykiss</topic><topic>Original Research</topic><topic>Protease</topic><topic>Proteases</topic><topic>Proteinase</topic><topic>Proteins</topic><topic>pyloric caeca</topic><topic>Reagents</topic><topic>Scales</topic><topic>scales and skin</topic><topic>Skin</topic><topic>Swelling</topic><topic>Trout</topic><topic>Yield</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Moosavi‐Nasab, Marzieh</creatorcontrib><creatorcontrib>Yazdani‐Dehnavi, Marzieh</creatorcontrib><creatorcontrib>Mirzapour‐Kouhdasht, Armin</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale Academic OneFile</collection><collection>ProQuest Central (Corporate)</collection><collection>Nursing & Allied Health Database</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Food Science & Nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Moosavi‐Nasab, Marzieh</au><au>Yazdani‐Dehnavi, Marzieh</au><au>Mirzapour‐Kouhdasht, Armin</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effects of enzymatically aided acid‐swelling process on gelatin extracted from fish by‐products</atitle><jtitle>Food Science & Nutrition</jtitle><addtitle>Food Sci Nutr</addtitle><date>2020-09</date><risdate>2020</risdate><volume>8</volume><issue>9</issue><spage>5017</spage><epage>5025</epage><pages>5017-5025</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>The objective of this study was to investigate the effects of the enzymatic aided acid‐swelling process on gelatin obtained from fish by‐products. For this purpose, gelatin was extracted by an acidic swelling procedure in the presence of protease extracted from Rainbow trout pyloric caeca. The yield of gelatin extraction and the most important physicochemical characteristics of the fish gelatin samples were investigated and compared with those of commercial bovine gelatin (CBG). The yields of gelatin from Epinephelus coioides skin (ESG) either with or without crude protease from pyloric caeca (15 units/g alkaline treated) were 14.98% and 50.89%, respectively. The yields of gelatin from Cyprinus carpio scales (CSG) with crude protease from pyloric caeca (15 units/g) were 49.97%. The gel strength of the CSG (259.66 g) was significantly higher than that of CBG (228.30 g) and ESG (187.75 g). Similarly, the gelling and melting points, foaming capacity and stability, and the SDS‐PAGE pattern of gelatins were compared. The electrophoretic pattern confirmed the results of gel strength which was due to the narrower alpha and beta bands in fish skin and commercial bovine gelatins than that of fish scales gelatin. The results of this research showed that the production of high‐quality gelatin can be achieved by the enzymatically aided acid‐swelling procedure from fish scales and skin.
In this study, gelatin extraction efficiency was improved by an acid‐swelling process in the presence of protease extracted from Rainbow trout pyloric caeca. The results of this research showed that the production of high‐quality gelatin can be achieved by the enzymatically aided acid‐swelling procedure from fish scales and skin.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>32994962</pmid><doi>10.1002/fsn3.1799</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-3740-0505</orcidid><orcidid>https://orcid.org/0000-0002-3265-5226</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Acids Backup software enzymatically extraction Enzymes Fish fish gelatin fish protease Fish skins Fishing Foaming Gelatin Gelation Laboratories Melting points Moisture content Molecular weight Oncorhynchus mykiss Original Research Protease Proteases Proteinase Proteins pyloric caeca Reagents Scales scales and skin Skin Swelling Trout Yield |
| title | The effects of enzymatically aided acid‐swelling process on gelatin extracted from fish by‐products |
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