alexa Preparation And Functional Characterization Of Fish Bone Gelatin And Comparison With Commercial Gelatin
ISSN 2472-0542

Journal of Experimental Food Chemistry
Open Access

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2nd International Conference on Food Chemistry & Nutrition
July 24-26, 2017 Vancouver, Canada

Sanaei, Ardekani V and Babji A S
Universiti Kebangsaan Malaysia, Malaysia
Posters & Accepted Abstracts: J Exp Food Chem
DOI: 10.4172/2472-0542-C1-009
Abstract
In the present study, gelatin extraction from the bone of freshwater catfish (Clarias gariepinus) was conducted and the functional properties of gelatin was determined and compared with bovine gelatin (commercial gelatin). Result showed that the catfish bone gelatin had high content of protein of 82.10%. Catfish bone gelatin exhibited greater viscosity (4.64 mPa.s) than bovine gelatin (3.17 mPa.s). The viscoelastic properties of bovine gelatin were higher than catfish bone gelatin. Gelling and melting point of bovine gelatin (20.6, 27.5ºC) were higher than catfish bone gelatin (17.8, 25.1ºC). SDS-PAGE of bone gelatin contained α-chain and β-components. The isoionic points of gelatin extracted of catfish bone (8.71) were higher than bovine gelatin (5.35). FTIR spectra of catfish bone gelatin exhibited major adsorption bands in amide band region. The major absorption bands of catfish bone gelatin were found at 3309–3310cm-1 (amide A), 2926–2929cm-1 (amide B), 1644–1645cm-1 (amide I), 1550–1563cm-1 (amide II) and 1240–1241cm-1 (amide III). The results of this experiment showed the potential of catfish bone as raw material for gelatin production
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