Gelatin prepared from European eel (Anguilla anguilla) skin: Physicochemical, textural, viscoelastic and surface properties
Gelatin (EESG) was extracted from the skin of European eel (Anguilla anguilla) with a yield of 8.69 ± 0.42% (dry weight basis). It was mainly composed by protein (89.27 ± 0.31%), while moisture (6.42 ± 0.83%), fat (0.56 ± 0.05%) and ash (1.88 ± 0.09%) contents were low. The amino acid profile of the...
Published in: | Colloids and Surfaces A: Physicochemical and Engineering Aspects |
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Online Access: | http://hdl.handle.net/10261/171341 https://doi.org/10.1016/j.colsurfa.2017.06.032 |
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ftcsic:oai:digital.csic.es:10261/171341 2024-02-11T09:55:27+01:00 Gelatin prepared from European eel (Anguilla anguilla) skin: Physicochemical, textural, viscoelastic and surface properties Sila, Assaâd Martínez Álvarez, Óscar Krichen, Fatma Gómez Guillén, M. C. Bougatef, Ali Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (Tunisie) 2017 http://hdl.handle.net/10261/171341 https://doi.org/10.1016/j.colsurfa.2017.06.032 unknown Elsevier Postprint https://doi.org/10.1016/j.colsurfa.2017.06.032 Sí doi:10.1016/j.colsurfa.2017.06.032 issn: 0927-7757 Colloids and Surfaces A: Physicochemical and Engineering Aspects 529: 643-650 (2017) http://hdl.handle.net/10261/171341 open Viscoelastic properties European eel Skin gelatin Surface properties Textural parameters artículo http://purl.org/coar/resource_type/c_6501 2017 ftcsic https://doi.org/10.1016/j.colsurfa.2017.06.032 2024-01-16T10:33:37Z Gelatin (EESG) was extracted from the skin of European eel (Anguilla anguilla) with a yield of 8.69 ± 0.42% (dry weight basis). It was mainly composed by protein (89.27 ± 0.31%), while moisture (6.42 ± 0.83%), fat (0.56 ± 0.05%) and ash (1.88 ± 0.09%) contents were low. The amino acid profile of the gelatin revealed a high proportion of glycine and imino acid residues. The EESG contained α- and β-chains as predominant components. The absorption bands of gelatin in FTIR spectra were mainly situated in the amide band region (amide A, amide B, amide I, amide II and amide III). Textural properties of European eel skin gelatin were also investigated. The gelling and the melting temperature of the extracted gelatin were 14 °C and 21 °C, respectively. The EESG showed excellent surface properties, which were governed by the protein concentration. The results showed that European eel skin can be a good source for gelatin. This work was funded by the Ministry of Higher Education and Scientific Research, Tunisia. Peer Reviewed Article in Journal/Newspaper Anguilla anguilla Digital.CSIC (Spanish National Research Council) Colloids and Surfaces A: Physicochemical and Engineering Aspects 529 643 650 |
institution |
Open Polar |
collection |
Digital.CSIC (Spanish National Research Council) |
op_collection_id |
ftcsic |
language |
unknown |
topic |
Viscoelastic properties European eel Skin gelatin Surface properties Textural parameters |
spellingShingle |
Viscoelastic properties European eel Skin gelatin Surface properties Textural parameters Sila, Assaâd Martínez Álvarez, Óscar Krichen, Fatma Gómez Guillén, M. C. Bougatef, Ali Gelatin prepared from European eel (Anguilla anguilla) skin: Physicochemical, textural, viscoelastic and surface properties |
topic_facet |
Viscoelastic properties European eel Skin gelatin Surface properties Textural parameters |
description |
Gelatin (EESG) was extracted from the skin of European eel (Anguilla anguilla) with a yield of 8.69 ± 0.42% (dry weight basis). It was mainly composed by protein (89.27 ± 0.31%), while moisture (6.42 ± 0.83%), fat (0.56 ± 0.05%) and ash (1.88 ± 0.09%) contents were low. The amino acid profile of the gelatin revealed a high proportion of glycine and imino acid residues. The EESG contained α- and β-chains as predominant components. The absorption bands of gelatin in FTIR spectra were mainly situated in the amide band region (amide A, amide B, amide I, amide II and amide III). Textural properties of European eel skin gelatin were also investigated. The gelling and the melting temperature of the extracted gelatin were 14 °C and 21 °C, respectively. The EESG showed excellent surface properties, which were governed by the protein concentration. The results showed that European eel skin can be a good source for gelatin. This work was funded by the Ministry of Higher Education and Scientific Research, Tunisia. Peer Reviewed |
author2 |
Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (Tunisie) |
format |
Article in Journal/Newspaper |
author |
Sila, Assaâd Martínez Álvarez, Óscar Krichen, Fatma Gómez Guillén, M. C. Bougatef, Ali |
author_facet |
Sila, Assaâd Martínez Álvarez, Óscar Krichen, Fatma Gómez Guillén, M. C. Bougatef, Ali |
author_sort |
Sila, Assaâd |
title |
Gelatin prepared from European eel (Anguilla anguilla) skin: Physicochemical, textural, viscoelastic and surface properties |
title_short |
Gelatin prepared from European eel (Anguilla anguilla) skin: Physicochemical, textural, viscoelastic and surface properties |
title_full |
Gelatin prepared from European eel (Anguilla anguilla) skin: Physicochemical, textural, viscoelastic and surface properties |
title_fullStr |
Gelatin prepared from European eel (Anguilla anguilla) skin: Physicochemical, textural, viscoelastic and surface properties |
title_full_unstemmed |
Gelatin prepared from European eel (Anguilla anguilla) skin: Physicochemical, textural, viscoelastic and surface properties |
title_sort |
gelatin prepared from european eel (anguilla anguilla) skin: physicochemical, textural, viscoelastic and surface properties |
publisher |
Elsevier |
publishDate |
2017 |
url |
http://hdl.handle.net/10261/171341 https://doi.org/10.1016/j.colsurfa.2017.06.032 |
genre |
Anguilla anguilla |
genre_facet |
Anguilla anguilla |
op_relation |
Postprint https://doi.org/10.1016/j.colsurfa.2017.06.032 Sí doi:10.1016/j.colsurfa.2017.06.032 issn: 0927-7757 Colloids and Surfaces A: Physicochemical and Engineering Aspects 529: 643-650 (2017) http://hdl.handle.net/10261/171341 |
op_rights |
open |
op_doi |
https://doi.org/10.1016/j.colsurfa.2017.06.032 |
container_title |
Colloids and Surfaces A: Physicochemical and Engineering Aspects |
container_volume |
529 |
container_start_page |
643 |
op_container_end_page |
650 |
_version_ |
1790596300355403776 |