Fourier transform infrared (FTIR) spectroscopic study of extracted gelatin from shaari (Lithrinus microdon) skin: Effects of extraction conditions

International Food Research Journal

Volumn 19, Issue 3, 2012, Pages 1167-1173

  Al Saidi, G S ^a   Al Alawi, A ^b   Rahman, M S ^b   Guizani, N ^b  

^a Ministry of Regional Municipality   (Oman)

^b SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

Fish skin; Fourier transform analysis (FTIR); Gelatin; glass transition; State diagram

Indexed keywords

EID: 84864822314     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (33)

1. Ahmad, M. and Benjakul, S. 2011. Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time. Food Hydrocolloids 25: 381-388.
2. AOAC. 1990. Official methods of analysis (15th ed.). Washington, DC: Association of Official Analytical Chemists.
3. Avena-Bustillos, R. I., Olsen, C. W., Chiou, B., Yee, I., Bechtel, P. J. and McHugh, T. H. 2006. Water vapor permeability of mammalian and fish gelatin films. Journal of Food Science 71: E202-E207.
4. Badii, F. and Howell, N. K. 2006. Fish gelatin: structure, gelling properties and interaction with egg albumen proteins. Food Hydrocolloids 20(5): 630-640.
5. Bailey, A. J., Paul, R. G. and Knott, L. 1998. Mechanisms of maturation and aging of collagen. Mechanism of Aging and Development 106: 1-56.
6. Bhat, R. and Karim, A. A. 2009. Ultraviolet irradiation improves gel strength of fish gelatin. Food Chemistry 113: 1160-1164.
7. Gomez-Guillen, M. C. and Montero, P. 2001. Method for the production of gelatin of marine origin and product thus obtained. International Patent PCT/S01/00275.
8. Gomez-Guillen, C. and Turnay, J., Fernandez-Diaz, M. D., Lizarbe, M. A., Montero, P. 2002. Structural and physical properties of gelatin extracted from different marine species: A comparative study. Food Hydrocolloid 16: 25-34.
9. Hammer, O. H., David, A. T., and Ryan, P. D. 2001. Past: Paleontological Statistics Software Package for Education and Data Analysis. Palaeontologia Electronica, vol. 4, issue 1, art. 4: 9pp., 178kb. http://palaeo-electronica.org/2001_1/past/issue1_01.htm.
10. Hashim, D. M., Man, Y. B. C., Norakasha, R., Shuhaimi, M., Salmah, Y. and Syahariza, Z. A. 2010. Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins. Food Chemistry 118: 856-860.
11. Hinterwaldner, R. 1977. Technology of gelatin manufacture. In: The Science and Technology of Gelatin. Ward, A. G., Courts, A. eds. Academic Press, London. p. 315-364.
12. Haug, I. J., Draget, K. I. and Smidsrod, O. 2004. Physical and rheological properties of fish gelatin compared to mammalian gelatin. Food Hydrocolloids 18: 203-213.
13. Jakobsen, R. J., Brown, L. L., Hutson, T. B., Fink, D. J. and Veis, A. 1983. Intermolecular interactions in collagen self-assembly as revealed by Fourier Transform Infrared spectroscopy. Science 220: 1288-1290.
14. Jamilah, B. and Harvinder, K. G. 2002. Properties of gelatin from skins of fish-black tilapia (Oreochromismossambicus) and red tilapia (Oreochromis nilonica). Food Chemistry 77: 81-84.
15. Karim, A.A. and Bhat R. 2009. Fish gelatin: properties, challenges and prospects as an alternative to mammalian gelatin. Food Hydrocolloids 23: 563-576.
16. Kong, J. and Yu, S. 2007. Fourier transform infrared spectroscopic analysis of protein secondary structures. Acta Biochimica et Biophysica Sinica 39(8): 549-559.
17. Kumosinski, T. F. and Farell, H. M. 1993. Determination of the global secondary structure of proteins by Fourier transform infrared (FTIR) spectroscopy. Trends in Food Science and Technology 4: 169-175.
18. Muyonga, J. H., Cole, C. G. B. and Duodu, K. G. 2004. Fourier transform infrared (FTIR) spectroscopic study of acid soluble collagen and gelatin from skins and bones of young and adult Nile perch (Lates niloticus). Food Chemistry 86: 325-332.
19. Nalinanon, S., Benjakul, S., Visessanguan, W. and Kishimura, H. 2008. Tuna pepsin: characteristics and its use for collagen extraction from the skin of threadfin bream (Nemipterus spp.). Journal of Food Science 73(5): C413-C419.
20. Ockerman, H. W. and Hansen, C. L. 1988. Glue and gelatin. In: Animal by-product processing. Ellis Horwood, Chichester, UK.
21. Pelton, J. T. and McLean, L. R. 2000. Spectroscopic methods for analysis of protein secondary structure. Analytical Biochemistry 277: 167-176.
22. Rahman, M. S., Al-Saidi, G. S. and Guizani, N. 2008. Thermal characterization of gelatin extracted from yellowfin tuna skin and commercial mammalian gelatin. Food Chemistry 108: 472-481.
23. Rahman, M. S. and Al-Mahrouqi, A. I. 2009. Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels. International Journal of Food Sciences and Nutrition 60(S7): 229-242.
24. SAS. 2001. Statistical Analysis Systems, STATR Software: Changes and Enhancements (Release 6.07). SAS Technical Report, SAS Institute Inc., Cary, North Carolina, USA.
25. Sobral, P. J. A. and Habitante, A. M. Q. B. 2001. Phase transitions of pigskin gelatin. Food Hydrocolloids 15: 377-382.
26. Surewicz, W. K. and Mantsch, H. H. 1988. New insight into protein secondary structure from resolution-enhanced infrared spectra. Biochimica nad Biophysica Acta- Protein Structure and Molecular Enzymology 952: 115-130.
27. Vanin, F. M., Sobral, P. J. A., Menegalli, F. C., Carvalho, R. A. and Habitante, A. M. Q. B. 2005. Effects of plasticizers and their concentrations on thermal and functional properties of gelatin-based films. Food Hydrocolloids 19: 899-907.
28. Ward, J. H. 1963. Hierarchical grouping to optimize an objective function. Journal of the American Statistic Association 58: 236-244.
29. Woo, J., Yu, S., Cho, S., Lee, Y. and Kim, S. 2008.Extraction optimization and properties of collagen from yellofin tuna (Thunnus albacares) dorsal skin. Food Hydrocolloids 22: 879-887.
30. Yakimets, I., Wellner, N., Smith, A. C., Wilson, R. H., Farhat, I. and Mitchell, J. 2005. Mechanical properties with respect to water content of gelatin films in glassy state. Polymer 46: 12577-12585.
31. Yang, H., Wang, Y., Zhou, P. and Regenstein, J. M. 2008. Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins. Food Hydrocolloids 22: 1541-1550.
32. Yoshimura, K., Tarashima, M., Hozan, D. and Shirai. K. 2000. Preparation and dynamic voscoelasticity characterization of alkali-solubilized collagen from shark skin. Journal of Agricultural Food Chemistry 48: 685-690
33. Zhou, P. and Regenstein, J. M. 2005. Effects of Alkaline and acid pretreatments on Alaska Pollock skin gelatin extraction. Journal of Food Science 70(6): C392-C396.