Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/72258
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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