Effect of different pretreatments on functional properties of African catfish (Clarias gariepinus) skin gelatin

S. F. See, M. Ghassem, S. Mamot, Abd. Salam Babji

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

Pretreatments with different types of alkali and acid were compared to determine their effects on gelatin extraction from African catfish (Clarias gariepinus) skin. The study was divided into three parts. In the first part, the skins were only treated with alkaline (Ca(OH)2 or NaOH) solution or pretreated with acetic acid solution. For second part, combination of alkali and acid pretreatment was carried out. For the third part, the skins were first treated with NaOH solution, followed by the treatment with acetic acid, citric acid or sulfuric acid solution. Functional properties including the yield of protein recovery, gel strength, viscosity, pH and viscoelastic properties were determined on gelatins obtained with different pretreatment conditions. Pretreatment with alkali removed noncollagenous proteins effectively, whilst acid pretreatment induced some loss of collagenous proteins. Combination of alkali and acid pretreatment not only removed the noncollagenous proteins and caused a significant amount of swelling, but also provided the proper pH condition for extraction, during which some cross-linkages could be further destroyed but with less breakage of intramolecular peptide chains. Pretreatment of catfish skins with 0.2 N NaOH followed by 0.05 M acetic acid improved yield of protein recovery, gel strength, viscosity, melting temperature and gelling temperature of gelatin extract.

Original languageEnglish
Pages (from-to)753-762
Number of pages10
JournalJournal of Food Science and Technology
Volume52
Issue number2
DOIs
Publication statusPublished - 2013

Fingerprint

Catfishes
Clarias gariepinus
Gelatin
gelatin
skin (animal)
catfish
functional properties
Alkalies
pretreatment
Skin
Acetic Acid
alkalis
Acids
Proteins
Viscosity
acetic acid
gel strength
acids
Gels
Temperature

Keywords

  • African catfish
  • Gel strength
  • Gelatin
  • Pretreatment
  • Viscoelastic properties

ASJC Scopus subject areas

  • Food Science

Cite this

Effect of different pretreatments on functional properties of African catfish (Clarias gariepinus) skin gelatin. / See, S. F.; Ghassem, M.; Mamot, S.; Babji, Abd. Salam.

In: Journal of Food Science and Technology, Vol. 52, No. 2, 2013, p. 753-762.

Research output: Contribution to journalArticle

See, S. F. ; Ghassem, M. ; Mamot, S. ; Babji, Abd. Salam. / Effect of different pretreatments on functional properties of African catfish (Clarias gariepinus) skin gelatin. In: Journal of Food Science and Technology. 2013 ; Vol. 52, No. 2. pp. 753-762.
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