Extraction and properties of gelatin from channel catfish (Ietalurus punetaus) skin |
| |
| Authors: | Hai Ying Liu Ding Li Shi Dong Guo |
| |
| Affiliation: | a School of Food Science and Technology, Southern Yangtze University, Wuxi, Jiangsu 214036, China
b The Key Laboratory of Food Science and Safety, Ministry of Education, Southern Yangtze University, China |
| |
| Abstract: | Response surface method was used to determine the optimum operating conditions for extracting the gelatin from channel catfish skin. The optimal conditions for maximum gel strength are 68.8 h for the time of treatment with calcium hydroxide solution, 43.2 °C for the extraction temperature, 5.73 h for the extraction time with hot water. The gelatin from channel catfish skin showed a high gel strength, 276±5 g. Compare to porcine skin gelatin, the gelatin from channel catfish skin has different amino acids composition and a lower thermo-stability. |
| |
| Keywords: | Gelatin Channel catfish Response surface method Viscoelastic properties |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
