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- Title
Preparation of gelatin from Channel Catfish skin and its gelling performance optimization.
- Authors
WANG Wei; YANG Hong; YAN Shoulei
- Abstract
The effect of NaOH treatment concentration and treatment time, acetic acid treatment concentration and treatment time, temperature and treatment time of preparation process on the quality of gelatin were compared by single factor test, and orthogonal test optimization process was performed, to explore the optimal preparation process of channel catfish skin gelatin. Then three hydrocolloids including carrageenan, sodium alginate and xanthan gum were selected to be compounded with channel catfish skin gelatin to improve its gelling performance. The results showed that: 1) The optimal preparation process of gelatin for channel catfish skin was first soaked in 0. 2 mol/L NaOH solution for 2 h, then soaked in 0. 2 mol/L acetic acid solution for 4 h, and finally extracted in hot water bath at 60 °C for 4 h. Under this process conditions, the yield of gelatin reached 73. 36%, the gel strength was 434. 86 g, and the gelling temperature and melting temperature were 19 °C and 26 °C, respectively. The isoelectric point pi was 6. 8. The result of SDS-PAGE analysis showed that gelatin prepared by hydrolysis of fish skin was a multi-component mixture with no definite molecular weight, but a molecular weight segment. 2) When the fish skin gelatin concentration was 1. 6%, the carrageenan added amount was 0.4%, and the critical concentration of the compounding gel was 2.0%, the fish skin gelatin and carrageenan had the best compounding effect. The gelling and melting temperatures of the gel were 17. 6 °C and 35. 1 °C, respectively, compared with the blank group, the gelling temperature and melting temperature were increased by 13. 8 C and 22. 8 C, respectively. The addition of carrageenan can improve the thermal stability of fish skin gelatin, which is of important role for improving the processing performance of fish skin gelatin.
- Subjects
CHANNEL catfish; GELATIN; FISH skin; XANTHAN gum; MOLECULAR weights
- Publication
Journal of Light Industry, 2018, Vol 33, Issue 5, p9
- ISSN
2096-1553
- Publication type
Article
- DOI
10.3969/j.issn.2096-1553.2018.05.002