Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone

F. Mahmoodani, V. Sanaei Ardekani, S. F. See, Salma Mohamad Yusop, Abd. Salam Babji

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

In the present study, to establish the optimum gelatin extraction conditions from pangasius catfish (Pangasius sutchi) bone, Response Surface Methodology (RSM) with a 4-factor, 5-level Central Composite Design (CCD) was conducted. The model equation was proposed with regard to the effects of HCl concentration (%, X1), treatment time (h, X2), extraction temperature (°C, X3) and extraction time (h, X4) as independent variables on the hydroxyproline recovery (%, Y) as dependent variable. X1 = 2.74 %, X2 = 21.15 h, X3 = 74.73 °C and X4 = 5.26 h were found to be the optimum conditions to obtain the highest hydroxyproline recovery (68.75 %). The properties of optimized catfish bone gelatin were characterized by amino acid analysis, SDS-PAGE, gel strength, TPA and viscosity in comparison to bovine skin gelatin. The result of SDS-PAGE revealed that pangasius catfish bone gelatin consisted of at least 2 different polypeptides (α1 and α2 chains) and their cross-linked chains. Moreover, the pangasius catfish bone gelatin was found to contain 17.37 (g/100 g) imino acids (proline and hydroxyproline). Pangasius catfish bone gelatin also indicated physical properties comparable with that of bovine and higher than those from cold water fish gelatin. Based on the results of the present study, there is a potential for exploitation of pangasius catfish bone for gelatin production. Furthermore, RSM provided the best method for optimizing the gelatin extraction parameters.

Original languageEnglish
Pages (from-to)3104-3113
Number of pages10
JournalJournal of Food Science and Technology
Volume51
Issue number11
DOIs
Publication statusPublished - 2012

Fingerprint

Pangasius
Pangasianodon hypophthalmus
Catfishes
Gelatin
gelatin
catfish
physical properties
bones
Bone and Bones
hydroxyproline
Hydroxyproline
response surface methodology
Polyacrylamide Gel Electrophoresis
Imino Acids
gel strength
cattle
Proline
skin (animal)
Viscosity
proline

Keywords

  • Gelatin
  • Optimization
  • Pangasius catfish
  • Physical properties
  • Response Surface Methodology

ASJC Scopus subject areas

  • Food Science

Cite this

Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone. / Mahmoodani, F.; Ardekani, V. Sanaei; See, S. F.; Mohamad Yusop, Salma; Babji, Abd. Salam.

In: Journal of Food Science and Technology, Vol. 51, No. 11, 2012, p. 3104-3113.

Research output: Contribution to journalArticle

Mahmoodani, F. ; Ardekani, V. Sanaei ; See, S. F. ; Mohamad Yusop, Salma ; Babji, Abd. Salam. / Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone. In: Journal of Food Science and Technology. 2012 ; Vol. 51, No. 11. pp. 3104-3113.
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