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Title: | Characteristics and functional properties of gelatin and gelatin hydrolysate from bigeye snapper (Priacanthus tayenus) bone |
Authors: | C. Janpet P. Manakit P. Klinmalai P. Kaewprachu C. Jaisan U. Surayot Y. Chakrabandhu S. Wangtueai |
Authors: | C. Janpet P. Manakit P. Klinmalai P. Kaewprachu C. Jaisan U. Surayot Y. Chakrabandhu S. Wangtueai |
Keywords: | Agricultural and Biological Sciences |
Issue Date: | 1-Apr-2022 |
Abstract: | Bigeye snapper bone, a by-product from the surimi industry, was a starting material to prepare gelatin through hot water extraction (HG) and retort extraction (RG). Yields of HG and RG were 0.35 and 0.90% (based on wet weight), respectively. It was high in protein content (72.15-75.36%). Gelatins from both methods showed significant differences in the quantity of chemical compositions (P≤0.05). The HG showed greater gel strength (384 g) and viscoelastic properties than the RG (P≤0.05). Both HG and RG were then hydrolyzed by protease (papain) with a degree of hydrolysis of 43.29% and 37.22%, respectively. The functional properties and antioxidant capacities of both gelatin hydrolysates were also investigated. The HG hydrolysate (HGH) showed higher foam expansion (1.33-14.67%), but a lower emulsifying stability index (33.5-5.33 mins) than those of RG hydrolysate (RGH) (0.67-8.00% and 76.8-1.0 min, respectively). Antioxidant capacities showed that both HGH and RGH are good sources of functional ingredients in foods. |
URI: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85130039374&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/72258 |
ISSN: | 25502166 |
Appears in Collections: | CMUL: Journal Articles |
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