Physicochemical properties of Chinese giant salamander (Andrias davidianus) skin gelatin as affected by extraction temperature and in comparison with fish and bovine gelatin

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F20%3A43900952" target="_blank" >RIV/60076658:12520/20:43900952 - isvavai.cz</a>

Result on the web

<a href="https://link.springer.com/article/10.1007/s11694-020-00512-2" target="_blank" >https://link.springer.com/article/10.1007/s11694-020-00512-2</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s11694-020-00512-2" target="_blank" >10.1007/s11694-020-00512-2</a>

Result language

angličtina

Original language name

Physicochemical properties of Chinese giant salamander (Andrias davidianus) skin gelatin as affected by extraction temperature and in comparison with fish and bovine gelatin

Original language description

Physicochemical properties of giant salamander skin gelatin (GSSG) prepared at 45, 50, 55, 60, 65 degrees C were studied in comparison with those of tiger puffer skin gelatin (TPSG) and commercial bovine gelatin (CBG). It is showed that GSSG contained lower content of imino acid (179-181 residues/1000) than CBG (204 residues/1000) and TPSG (188 residues/1000). GSSG45 exhibited a protein pattern with alpha 1- and beta-chain, which attenuated along with the formation of fragments with molecule weight &lt; 97.2 KD when extraction temperature increased. Amide I and II of GSSG were shifted to higher wavenumber while amide A and B to lower wavenumber in parallel with declined peak (7.3 degrees) intensity by X-ray analysis as temperature increased. Gel strength, gelling temperature and melting temperature of GSSG (47-122 g, 9.30-12.18 degrees C and 16.87-21.34 degrees C) were lower than those of CBG (160 g, 22.01 degrees C and 28.70 degrees C) and TPSG (151 g, 13.90 degrees C and 21.34 degrees C) (p &lt; 0.05). They decreased as temperature elevated in consistent with their gel microstructure with big size voids. These also coincided with their longer relaxation time showed by low field-nuclear magnetic resonance. GSSG50 (62.3 m(2)/g, 57.5 min) and GSSG55 (55.6 m(2)/g, 60.8 min) showed higher emulsion activity index and emulsion stability index (p &lt; 0.05) as well as smaller size emulsion droplets than others. Results indicate that GSSG has poor gelling properties, but excellent emulsifying properties. They are greatly affected by extraction temperature. GSSG is proposed to be extracted at a temperature between 45 and 50 degrees C. [GRAPHICS] .

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food Measurement and Characterization

ISSN

2193-4126

e-ISSN

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Volume of the periodical

14

Issue of the periodical within the volume

5

Country of publishing house

US - UNITED STATES

Number of pages

11

Pages from-to

2656-2666

UT code for WoS article

000540982200002

EID of the result in the Scopus database

2-s2.0-85087068504