Effect of pH value in preparation process on functional properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scale

Authors

SHA Xiaomei, Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
TU Zongcai, Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Scien
WAND Hui, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
ZHANG Lu, Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
HUANG Tao, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China
HU Zizi, Key Laboratory of Functional Small Organic Molecule, Ministry of Education, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China

Abstract

The effect of pH value in preparation process on proximate composition, yield and functional properties including gel strength, melting temperature and turbidity of gelatin from bighead carp (Hypophthalmichthys nobilis) scale was investigated. Moreover, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was used to evaluate the change of molecular weight distribution for fish gelatin. The results indicated that regardless of pH values in the range of 3.0~7.0 for preparation process, fish gelatin had a high quality with high protein content and low ash content. With pH value increasing, the yield of fish gelatin gradually decreased, however, turbidity showed an increased trend. When pH value increased from 3.0 to 7.0, gel strength and melting temperature of fish gelatin increased at first, and then decreased. In addition, gel strength of gelatin from bighead carp scale was related to molecular weight distribution in some extent. Above results in this study could give some technical support in the preparation of fish gelatin with special application.

Publication Date

12-28-2016

First Page

12

Last Page

16,132

DOI

10.13652/j.issn.1003-5788.2016.12.003

Recommended Citation

Xiaomei, SHA; Zongcai, TU; Hui, WAND; Lu, ZHANG; Tao, HUANG; and Zizi, HU (2016) "Effect of pH value in preparation process on functional properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scale," Food and Machinery: Vol. 32: Iss. 12, Article 3.
DOI: 10.13652/j.issn.1003-5788.2016.12.003
Available at: https://www.ifoodmm.cn/journal/vol32/iss12/3

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