Food Hydrocoll 43:360–376įan H, Dumont MJ, Simpson BK (2017) Extraction of gelatin from salmon ( Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches. J Ind Eng Chem 14(2):202–206ĭuconseille A, Astruc T, Quintana N, Meersman F, Sante-Lhoutellier V (2015) Gelatin structure and composition linked to hard capsule dissolution: a review. Enzyme Microb Technol 16(9):756–760ĭamrongsakkul S, Ratanathammapan K, Komolpis K, Tanthapanichakoon W (2008) Enzymatic hydrolysis of rawhide using papain and neutrase. Food Hydrocoll 25(5):943–950Ĭhomarat N, Robert L, Seris JL, Kern P (1994) Comparative efficiency of pepsin and proctase for the preparation of bovine skin gelatin. Food Hydrocoll 20(5):630–640īalti R, Jridi M, Sila A, Souissi N, Nedjar-Arroume N, Guillochon D, Nasri M (2011) Extraction and functional properties of gelatin from the skin of cuttlefish ( Sepia officinalis) using smooth hound crude acid protease-aided process. Int J Food Prop 22(1):138–153īadii F, Howell NK (2006) Fish gelatin: structure, gelling properties and interaction with egg albumen proteins. Food Hydrocoll 63:85–96Īhmad T, Ismail A, Ahmad SA, Khalil KA, Teik Kee L, Awad EA, Sazili AQ (2019) Physicochemical characteristics and molecular structures of gelatin extracted from bovine skin: effects of actinidin and papain enzymes pretreatment. Food Chem 127(2):508–515Īhmad T, Ismail A, Ahmad SA, Khalil KA, Kumar Y, Adeyemi KD, Sazili AQ (2017) Recent advances on the role of process variables affecting gelatin yield and characteristics with special reference to enzymatic extraction: a review. Food Hydrocoll 25(3):381–388Īhmad M, Benjakul S, Ovissipour M, Prodpran T (2011) Indigenous proteases in the skin of unicorn leatherjacket ( Aluterus monoceros) and their influence on characteristic and functional properties of gelatin. Based on the results obtained, bromelain, particularly at level 20, could be used to obtain a better quality gelatin with higher yield compared to zingibain.Īhmad M, Benjakul S (2011) Characteristics of gelatin from the skin of unicorn leatherjacket ( Aluterus monoceros) as influenced by acid pretreatment and extraction time. Larger particle size, denser and inter-connected irregular network was observed in B20 under scanning electron microscopy. Loss of molecular order was noticed in Z5 as elaborated by Fourier transform infrared (FTIR) spectroscopy. Only smear bands were observed in GEZ gelatins whereas GEB samples revealed presence of low molecular weight polypeptides. β and α chains were absolutely degraded in all GEB and GEZ samples. Viscosities of GEZ gelatins were significantly (P < 0.05) lower than the gelatins extracted using bromelain (GEB). The zingibain extracted gelatin (GEZ) samples failed to form gel. The yield and gel strength were 17.90% and 283.35 g for the control samples and 22.26% and 160.88 g for B20 samples. Control gelatin was extracted without enzymatic pretreatment. Bovine skin was incubated with plant enzymes bromelain (B) and zingibain (Z) at the level of 0, 5, 10, 15, 20 and 25 unit/g of skin and gelatin was extracted at 60 ☌ for 6 h.
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