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Impact of diferent extraction conditions on yield, physicochemical and functional characteristics of gelatin from Labeo rohita swim bladder.
Balaji Wamanrao, Kanwate and Tanaji, G. Kudre (2022) Impact of diferent extraction conditions on yield, physicochemical and functional characteristics of gelatin from Labeo rohita swim bladder. Food Science and Biotechnology, 31. pp. 1277-1287. ISSN 1226-7708
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Abstract
Influences of different extraction tempera�tures (50, 60, and 70 °C) and time (3, 6, and 9 h) on yield, physicochemical, and functional properties of gelatin from swim bladder (SBG) of rohu (Labeo rohita) were inves�tigated. Gelatin extracted at 60 °C (G60-9 h), and 70 °C (G70-9 h) temperature for 9 h showed highest gelatin yield 54.91 g/100 g, protein (92.35 g/100 g), and hydroxyproline (77.50 mg/g) content (P<0.05) compared to other coun�terparts. All extracted gelatin showed major protein com�ponents as α-, β-, and γ-chain with slight changes in band intensity. FTIR spectra showed signifcant loss of molecu�lar order of triple-helix as temperature and time increased. Furthermore, G60-9 h exhibited higher emulsion, foaming, and gel strength than G70-9 h, and G50-9 h, respectively (P<0.05). Therefore, G60-9 h could be appropriate condi�tions for the extraction of SBG with better yield, physico�chemical, and functional properties.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Labeo rohita swim bladder gelatin · Extraction temperature · Extraction time · Physicochemical characteristics · Functional properties |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Sep 2022 08:44 |
| Last Modified: | 13 Sep 2022 08:44 |
| URI: | http://ir.cftri.res.in/id/eprint/15739 |
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