Influence of extraction variables on the structure and physical properties of salmon gelatin

Food Hydrocolloids

Volumn 71, Issue , 2017, Pages 118-128

  Diaz Calderon P ^a   Flores, E ^b   Gonzalez Munoz A ^a,c   Pepczynska, M ^a   Quero, F ^d   Enrione, J ^a  

^a UNIVERSIDAD DE LOS ANDES   (Chile)

^b UNIVERSIDAD TECNOLÓGICA METROPOLITANA   (Chile)

^c UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

^d UNIVERSITY OF CHILE   (Chile)

Author keywords

Extraction conditions; Salmon gelatin; Tailored physical properties; Triple helix structure

Indexed keywords

DYNAMICS; GLASS TRANSITION; PHYSICAL PROPERTIES; PROTEINS; STRUCTURAL PROPERTIES; THERMODYNAMIC PROPERTIES; TISSUE ENGINEERING; X RAY DIFFRACTION;

CONDITION; EXTRACTION CONDITIONS; GEL STRENGTHS; HELIX STRUCTURES; PROTEIN CONTENTS; SALMON GELATIN; TAILORED PHYSICAL PROPERTY; TRIPLE HELIXES; TRIPLE-HELIX STRUCTURE; X- RAY DIFFRACTIONS;

EXTRACTION;

EID: 85019218026     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.05.004     Document Type: Article

References (70)

1. Abdelmalek, B.E., Gómez-Estaca, J., Sila, A., Martinez-Alvarez, O., Gómez-Guillén, M.C., Chaabouni-Ellouz, S., et al. Characteristics and functional properties of gelatin extracted from squid (Loligo vulgaris) skin. LWT - Food Science and Technology 65 (2016), 924–931.
2. Acevedo, C. a., Díaz-Calderón, P., López, D., Enrione, J., Assessment of gelatin–chitosan interactions in films by a chemometrics approach. CyTA - Journal of Food 13 (2015), 227–234.
3. Achet, D., He, X.W., Determination of the renaturation level in gelatin films. Polymer 36 (1995), 787–791.
4. Aguirre-Álvarez, G., Foster, T., Hill, S.E.E., Impact of the origin of gelatins on their intrinsic properties. CyTA - Journal of Food 10 (2012), 306–312.
5. Ahmad, M., Benjakul, S., Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time. Food Hydrocolloids 25 (2011), 381–388.
6. Anderson, R.B., Modifications of the Brunauer, Emmet and Teller equation. Journal of the American Chemical Society 68 (1946), 686–691.
7. Arnesen, J.A., Gildberg, A., Extraction and characterisation of gelatine from Atlantic salmon (Salmo salar) skin. Bioresource Technology 98 (2007), 53–57.
8. Association of Official Analytical Chemist AOAC, Official methods of analysis. 19th ed., 2012, AOAC International, New York, USA.
9. Badii, F., Howell, N.K., Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins. Food Hydrocolloids 20 (2006), 630–640.
10. Badii, F., MacNaughtan, W., Mitchell, J.R., Farhat, I., The effect of drying temperature on physical properties of thin gelatin films. Drying Technology 32 (2014), 30–38.
11. Bella, J., Brodsky, B., Berman, H.M., Hydration structure of a collagen peptide. Structure 3 (1995), 893–906.
12. Bigi, A., Panzavolta, S., Rubini, K., Relationship between triple-helix content and mechanical properties of gelatin films. Biomaterials 25 (2004), 5675–5680.
13. Brodsky, B., Ramshaw, J.A.M., The collagen triple helix structure. Matrix Biology 15 (1997), 545–554.
14. Carvalho, R.A., Sobral, P.J.A., Thomazine, M., Habitante, A.M.Q.B., Giménez, B., Gómez-Guillén, M.C., et al. Development of edible films based on differently processed Atlantic halibut (Hippoglossus hippoglossus) skin gelatin. Food Hydrocolloids 22 (2008), 1117–1123.
15. Chen, S., Tang, L., Hao, G., Weng, W., Osako, K., Tanaka, M., Effects of α1/α2 ratios and drying temperatures on the properties of gelatin films prepared from tilapia (Tilapia zillii) skins. Food Hydrocolloids 52 (2016), 573–580.
16. Chiou, B.S., Avena-Bustillos, R.J., Bechtel, P.J., Imam, S.H., Glenn, G.M., Orts, W.J., Effects of drying temperature on barrier and mechanical properties of cold-water fish gelatin films. Journal of Food Engineering 95 (2009), 327–331.
17. Chiou, B.-S., Avena-Bustillos, R.J., Shey, J., Yee, E., Bechtel, P.J., Imam, S.H., et al. Rheological and mechanical properties of cross-linked fish gelatins. Polymer 47 (2006), 6379–6386.
18. Coupland, J.N., Shaw, N.B., Monahan, F.J., O'Riordan, E.D., O'Sullivan, M., Sorption and diffusional studies of extruded waxy maize starch-glycerol systems. Starch/stärke 59 (2000), 1–9.
19. Díaz, P., López, D., Matiacevich, S., Osorio, F., Enrione, J., State diagram of salmon (Salmo salar) gelatin films. Journal of the Science of Food and Agriculture 91 (2011), 2558–2565.
20. Elharfaoui, N., Djabourov, M., Babel, W., Molecular weight influence on gelatin gels: Structure, enthalpy and rheology. Macromolecular Symposia 256 (2007), 149–157.
21. Enrione, J.I., Hill, S.E., Mitchell, J.R., Sorption and diffusional studies of extruded waxy maize starch-glycerol systems. Starch/staerke 59 (2007), 1–9.
22. Eysturskard, J., Haug, I.J., Elharfaoui, N., Djabourov, M., Draget, K.I., Structural and mechanical properties of fish gelatin as a function of extraction conditions. Food Hydrocolloids 23 (2009), 1702–1711.
23. Eysturskard, J., Haug, I.J., Ulset, A.S., Draget, K.I., Mechanical properties of mammalian and fish gelatins based on their weight average molecular weight and molecular weight distribution. Food Hydrocolloids 23 (2009), 2315–2321.
24. Eysturskard, J., Haug, I.J., Ulset, A.S., Joensen, H., Draget, K.I., Mechanical properties of mammalian and fish gelatins as a function of the contents of α-chain, β-chain, and low and high molecular weight fractions. Food Biophysics 5 (2010), 9–16.
25. Fadel, S.M., Hassan, M.L., Oksman, K., Improving tensile strength and moisture barrier properties of gelatin using microfibrillated cellulose. Journal of Composite Materials 47 (2012), 1977–1985.
26. Figura, L.O., Teixeira, A.A., Food physics. Physical properties - measurements and applications. 1st ed., 2007, Springer-Verlag, Berlin, Germany.
27. García-Perez, J.V., Cárcel, J.A., Clemente, G., Mulet, A., Water sorption isotherms for lemon peel at different temperatures and isosteric heats. LWT - Food Science and Technology 41 (2008), 18–25.
28. Gimenez, B., Turnay, J., Lizarbe, M.A., Montero, P., Gómez-Guillén, M.C., Use of lactic acid for extraction of fish skin gelatin. Food Hydrocolloids 19 (2005), 941–950.
29. Gómez-Estaca, J., Montero, P., Fernández-Martín, F., Gómez-Guillén, M.C., Physico-chemical and film-forming properties of bovine-hide and tuna-skin gelatin: A comparative study. Journal of Food Engineering 90 (2009), 480–486.
30. Gomez-Guillen, M.C., Gimenez, B., Lopez-Caballero, M.E., Montero, M.P., Functional and bioactive properties of collagen and gelatin from alternative sources: A review. Food Hydrocolloids 25 (2011), 1813–1827.
31. Gómez-Guillén, M.C., Turnay, J., Fernández-Díaz, M.D., Ulmo, N., Lizarbe, M.A., Montero, P., Structural and physical properties of gelatin extracted from different marine species: A comparative study. Food Hydrocolloids 16 (2002), 25–34.
32. Gudmundsson, M., Rheological properties of fish gelatins. Journal of Food Science 67 (2002), 2172–2176.
33. Gudmundsson, M., Hafsteinsson, H., Gelatin from cod skins affected by chemical treatment. Journal of Food Science 62 (1997), 37–47.
34. Hanjabam, M.D., Kannaiyan, S.S., Kamei, G., Jakhar, J.K., Chouksey, M.K., Gudipaty, V., Optimisation of gelatin extraction from unicorn leatherjacket (Aluterus monoceros) skin waste: Response surface approach. Journal of Food Science and Technology 52 (2015), 976–983.
35. Haug, I.J., Draget, K.I., Smidsrød, O., Physical and rheological properties of fish gelatin compared to mammalian gelatin. Food Hydrocolloids 18 (2004), 203–213.
36. Huang, C.Y., Kuo, J.M., Wu, S.J., Tsai, H.T., Isolation and characterization of fish scale collagen from tilapia (Oreochromis sp.) by a novel extrusion-hydro-extraction process. Food Chemistry 190 (2016), 997–1006.
37. Jakhar, J.K., Basu, S., Sasidharan, S., Chouksey, M.K., Gudipati, V., Optimization of process parameters for gelatin extraction from the skin of Blackspotted croaker using response surface methodology. Journal of Food Science and Technology 51 (2012), 3235–3243.
38. Jamilah, B., Harvinder, K.G., Properties of gelatins from skins of fish-black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica). Food Chemistry 77 (2002), 81–84.
39. Jeya Shakila, R., Jeevithan, E., Varatharajakumar, A., Jeyasekaran, G., Sukumar, D., Functional characterization of gelatin extracted from bones of red snapper and grouper in comparison with mammalian gelatin. LWT - Food Science and Technology 48 (2012), 30–36.
40. Joly-Duhamel, C., Hellio, D., Djabourov, M., All gelatin networks: 1. Biodiversity and physical chemistry. Langmuir 18 (2002), 7208–7217.
41. Jridi, M., Nasri, R., Ben Slama-Ben Salem, R., Lassoued, I., Barkia, A., Nasri, M., et al. Chemical and biophysical properties of gelatins extracted from the skin of octopus (Octopus vulgaris). LWT - Food Science and Technology 60 (2015), 881–889.
42. Karim, A.A., Bhat, R., Gelatin alternatives for the food industry: Recent developments, challenges and prospects. Trends in Food Science and Technology 19 (2008), 644–656.
43. Karim, A.A., Bhat, R., Fish gelatin: Properties, challenges, and prospects as an alternative to mammalian gelatins. Food Hydrocolloids 23 (2009), 563–576.
44. Kittiphattanabawon, P., Benjakul, S., Sinthusamran, S., Kishimura, H., Gelatin from clown featherback skin: Extraction conditions. LWT - Food Science and Technology 66 (2016), 186–192.
45. Laemmli, U.K., Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 (1970), 680–685.
46. Lionetto, F., Maffezzoli, A., Ottenhof, M.A., Farhat, I.A., Mitchell, J.R., The retrogradation of concentrated wheat starch systems. Starch/stärke 57 (2005), 16–24.
47. Muyonga, J.H., Cole, C.G.B., Duodu, K.G., Characterisation of acid soluble collagen from skins of young and adult Nile perch (Lates niloticus). Food Chemistry 85 (2004), 81–89.
48. Muyonga, J.H., Cole, C.G.B., Duodu, K.G., Extraction and physico-chemical characterisation of Nile perch (Lates niloticus) skin and bone gelatin. Food Hydrocolloids 18 (2004), 581–592.
49. Nikoo, M., Benjakul, S., Bashari, M., Alekhorshied, M., Cissouma, A.I., Yang, N., et al. Physicochemical properties of skin gelatin from farmed Amur sturgeon (Acipenser schrenckii) as influenced by acid pretreatment. Food Bioscience 5 (2014), 19–26.
50. Niu, L., Zhou, X., Yuan, C., Bai, Y., Lai, K., Yang, F., et al. Characterization of tilapia (Oreochromis niloticus) skin gelatin extracted with alkaline and different acid pretreatments. Food Hydrocolloids 33 (2013), 336–341.
51. Ockerman, H.W., Hansen, C.L., Animal by-products processing. 1st ed., 1988, Ellis Horwood Ltda, Chichester, England.
52. Quero, F., Coveney, A., Lewandowska, A.E., Richardson, R.M., Díaz-Calderón, P., Lee, K.Y., et al. Stress transfer quantification in gelatin-matrix natural composites with tunable optical properties. Biomacromolecules 16 (2015), 1784–1793.
53. Rebane, R., Herodes, K., A sensitive method for free amino acids analysis by liquid chromatography with ultraviolet and mass spectrometric detection using precolumn derivatization with diethyl ethoxymethylenemalonate: Application to the honey analysis. Analytica Chimica Acta 672 (2010), 79–84.
54. Roman-Gutierrez, A.D., Guilbert, S., Cuq, B., Distribution of water between wheat flour components: A dynamic water vapour adsorption study. Journal of Cereal Science 36 (2002), 347–355.
55. Romdhane, I.H., Price, P.E., Miller, C.A., Benson, P.T., Wang, S., Drying of glassy polymer films. Industrial & Engineering Chemistry Research 40 (2001), 3065–3075.
56. Sablani, S.S., Kasapis, S., Al-Rahbi, Y., Al-Mugheiry, M., Water sorption isotherms and glass transition properties of gelatin. Drying Technology 20 (2002), 2081–2092.
57. Sae-leaw, T., Benjakul, S., O'Brien, N.M., Effects of defatting and tannic acid incorporation during extraction on properties and fishy odour of gelatin from seabass skin. LWT - Food Science and Technology 65 (2016), 661–667.
58. SalmonChile - Asociación de la Industria del Salmón de Chile A.G. Evolución de producción por especie 2005-2015, 2016 http://www.salmonchile.cl/es/produccion.php (Accessed 07 November 2016).
59. See, S.F., Ghassem, M., Mamot, S., Babji, A.S., Effect of different pretreatments on functional properties of African catfish (Clarias gariepinus) skin gelatin. Journal of Food Science and Technology 52 (2015), 753–762.
60. See, S.F., Hong, P.K., Ng, K.L., Wan Aida, W.M., Babji, A.S., Physicochemical properties of gelatins extracted from skins of different freshwater fish species. International Food Research Journal 17 (2010), 809–816.
61. Sinthusamran, S., Benjakul, S., Kishimura, H., Characteristics and gel properties of gelatin from skin of seabass (Lates calcarifer) as influenced by extraction conditions. Food Chemistry 152 (2014), 276–284.
62. Statistics Norway, Aquaculture Statistics 2015. 2016 http://www.ssb.no/en/jord-skog-jakt-og-fiskeri/statistikker/fiskeoppdrett (Accessed 07 November 2016).
63. Tang, L., Chen, S., Su, W., Weng, W., Osako, K., Tanaka, M., Physicochemical properties and film-forming ability of fish skin collagen extracted from different freshwater species. Process Biochemistry 50 (2015), 148–155.
64. Transparency Market Research, Gelatin market by raw material (pigskin, bovine hide, bones and others) for food & beverage, nutraceutical, pharmaceuticals, photography, cosmetics and other applications. 2013 http://www.transparencymarketresearch.com/gelatin.html (Accessed 07 November 2016).
65. Uriarte-Montoya, M.H., Santacruz-Ortega, H., Cinco-Moroyoqui, F.J., Rouzaud-Sández, O., Plascencia-Jatomea, M., Ezquerra-Brauer, J.M., Giant squid skin gelatin: Chemical composition and biophysical characterization. Food Research International 44 (2011), 3243–3249.
66. Voet, D., Voet, J.D., Biochemistry. 4th ed., 2010, John Wiley & Sons, New York, USA.
67. Wainewright, F.W., Physical tests for gelatin and gelatin products. Ward, A.G., Courts, A., (eds.) The science and technology of gelatin, 1977, Academic Press, New York, 507–532.
68. Weng, W., Zheng, H., Su, W., Characterization of edible films based on tilapia (Tilapia zillii) scale gelatin with different extraction pH. Food Hydrocolloids 41 (2014), 19–26.
69. Zhang, F., Xu, S., Wang, Z., Pre-treatment optimization and properties of gelatin from freshwater fish scales. Food and Bioproducts Processing 89 (2011), 185–193.
70. Zhou, P., Regenstein, J., Optimization of extraction conditions for pollock skin gelatin. Journal of Food Science 69 (2004), C393–C398.