Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions

Food Hydrocolloids

Volumn 24, Issue 2-3, 2010, Pages 164-171

  Kittiphattanabawon, Phanat ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Shahidi, Fereidoon ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Blacktip shark; Brownbanded bamboo shark; Extraction temperature; Extraction time; Gelatin; Skin

Indexed keywords

BOVINAE; CARCHARHINUS LIMBATUS; CHILOSCYLLIUM PUNCTATUM; CHONDRICHTHYES; HEMISCYLLIIDAE; MAMMALIA;

EID: 70549086885     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.09.001     Document Type: Article

References (33)

1. Aewsiri T., Benjakul S., Visessanguan W., and Tanaka M. Chemical compositions and functional properties of gelatin from pre-cooked tuna fin. International Journal of Food Science and Technology 43 4 (2008) 685-693
2. Arnesen J.A., and Gildberg A. Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin. Bioresource Technology 98 1 (2007) 53-57
3. Badii F., and Howell N.K. Fish gelatin: structure, gelling properties and interaction with egg albumen proteins. Food Hydrocolloids 20 5 (2006) 630-640
4. Bailey A.J., and Light N.D. Connective tissue in meat and meat products (1989), Elsevier Applied Science, New York
5. Benjakul S., Oungbho K., Visessanguan W., Thiansilakul Y., and Roytrakul S. Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus. Food Chemistry 116 2 (2009) 445-451
6. BSI. Methods for sampling and testing gelatin (physical and chemical methods) (1975), BSI, London
7. Burjanadze T.V. Hydroxyproline content and location in relation to collagen thermal stability. Biopolymers 18 (1979) 931-936
8. Cho S.M., Gu Y.S., and Kim S.B. Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. Food Hydrocolloids 19 2 (2005) 221-229
9. Cho S.M., Kwak K.S., Park D.C., Gu Y.S., Ji C.I., Jang D.H., et al. Processing optimization and functional properties of gelatin from shark (Isurus oxyrinchus) cartilage. Food Hydrocolloids 18 4 (2004) 573-579
10. Damodaran S. Functional properties. In: Nakai S., and Modler H.W. (Eds). Food proteins: Properties and characterization (1996), VCH Publisher, Inc., New York 167-234
11. Doyle B.B., Blout E.R., and Bendit E.G. Infrared spectroscopy of collagen and collagen like polypeptides. Biopolymers 14 5 (1975) 937-957
12. Fernández-Díaz M.D., Montero P., and Gómez-Guillén M.C. Gel properties of collagens from skins of cod (Gadus morhua) and hake (Merluccius merluccius) and their modification by the coenhancers magnesium sulphate, glycerol and transglutaminase. Food Chemistry 74 2 (2001) 161-167
13. Foegeding E.A., Lanier T.C., and Hultin H.O. Characteristics of edible muscle tissues. In: Fennema O.R. (Ed). Food chemistry (1996), Marcel Dekker, Inc, New York 879-942
14. Friess W., and Lee G. Basic thermoanalytical studies of insoluble collagen matrices. Biomaterials 17 23 (1996) 2289-2294
15. Gómez-Guillén M.C., Turnay J., Fernández-Díaz M.D., Ulmo N., Lizarbe M.A., and Montero P. Structural and physical properties of gelatin extracted from different marine species: a comparative study. Food Hydrocolloids 16 1 (2002) 25-34
16. Jamilah B., and Harvinder K.G. Properties of gelatins from skins of fish - Black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food Chemistry 77 1 (2002) 81-84
17. Johnson T.M., and Zabik M.E. Egg albumin proteins interactions in an angel food cake system. Journal of Food Science 46 4 (1981) 1231-1236
18. Johnston-Banks F.A. Gelatin. In: Harris P. (Ed). Food gels (1990), Elsevier Applied Science, London 233-289
19. Kittiphattanabawon, P. (2004). Extraction and characterization of colagen and gelatin from bigeye snapper (Priacanthus tayenus) skin and bone. Master of Science thesis. Prince of Songkla University. 142 pp.
20. Kittiphattanabawon P., Benjakul S., Visessanguan W., Nagai T., and Tanaka M. Characterisation of acid-soluble collagen from skin and bone of bigeye snapper (Priacanthus tayenus). Food Chemistry 89 3 (2005) 363-372
21. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 5259 (1970) 680-685
22. Ledward D.A. Gelation of gelatin. In: Mitchell J.R., and Ledward D.A. (Eds). Functional properties of food macromolecules (1986), Elsevier Applied Science, London 171-201
23. Leuenberger B.H. Investigation of viscosity and gelation properties of different mammalian and fish gelatins. Food Hydrocolloids 5 4 (1991) 353-361
24. Muyonga J.H., Cole C.G.B., and Duodu K.G. Extraction and physico-chemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin. Food Hydrocolloids 18 4 (2004) 581-592
25. Payne K.J., and Veis A. Fourier transform IR spectroscopy of collagen and gelatin solutions: deconvolution of the amide I band for conformational studies. Biopolymers 27 11 (1988) 1749-1760
26. Pomeranz Y. Functional properties of food components (1991), Academic Press, Inc., San Diego
27. Regenstein J.M., and Zhou P. Collagen and gelatin from marine by-products. In: Shahidi F. (Ed). Maximising the value of marine by-products (2007), Woodhead Publishing Limited, Cambridge 279-303
28. Sadowska M., Kolodziejska I., and Niecikowska C. Isolation of collagen from the skins of Baltic cod (Gadus morhua). Food Chemistry 81 2 (2003) 257-262
29. Steel R.G.D., and Torrie J.H. Principles and procedures of statistics: A biometrical approach (1980), McGraw-Hill, New York
30. Tavernier B.H. Molecular mass distribution of gelatin and physical properties. Photographic Gelatin Proceedings 1 (1989) 217-228
31. Wong D.W.S. Mechanism and theory in food chemistry (1989), Van Nostrand Reinhold Company Inc., New York
32. Yang H., Wang Y., Jiang M., Oh J.H., Herring J., and Zhou P. 2-Step optimization of the extraction and subsequent physical properties of channel catfish (Ictalurus punctatus) skin gelatin. Journal of Food Science 72 4 (2007) C188-C195
33. Zhou P., and Regenstein J.M. Optimization of extraction conditions for pollock skin gelatin. Journal of Food Science 69 5 (2004) C393-C398