Characterization of Fish Gelatin Obtained from Atlantic Cod Skin Using Enzymatic Treatment
In recent years, there has been increased interest in the production of gelatin from alternative sources, such as raw fish materials. Traditionally, gelatin is obtained using an acidic or alkaline treatment. However, these methods have some disadvantages, such as the long times for processing raw ma...
Published in: | Polymers |
---|---|
Main Authors: | , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
MDPI AG
2022
|
Subjects: | |
Online Access: | https://doi.org/10.3390/polym14040751 https://doaj.org/article/19a57741704546dda72941659a409f7f |
id |
ftdoajarticles:oai:doaj.org/article:19a57741704546dda72941659a409f7f |
---|---|
record_format |
openpolar |
spelling |
ftdoajarticles:oai:doaj.org/article:19a57741704546dda72941659a409f7f 2023-05-15T15:27:35+02:00 Characterization of Fish Gelatin Obtained from Atlantic Cod Skin Using Enzymatic Treatment Svetlana R. Derkach Daria S. Kolotova Yuliya A. Kuchina Nadezhda V. Shumskaya 2022-02-01T00:00:00Z https://doi.org/10.3390/polym14040751 https://doaj.org/article/19a57741704546dda72941659a409f7f EN eng MDPI AG https://www.mdpi.com/2073-4360/14/4/751 https://doaj.org/toc/2073-4360 doi:10.3390/polym14040751 2073-4360 https://doaj.org/article/19a57741704546dda72941659a409f7f Polymers, Vol 14, Iss 751, p 751 (2022) fish gelatin enzymatic treatment gelatin extraction functional properties hydrogels rheological properties Organic chemistry QD241-441 article 2022 ftdoajarticles https://doi.org/10.3390/polym14040751 2022-12-31T00:55:43Z In recent years, there has been increased interest in the production of gelatin from alternative sources, such as raw fish materials. Traditionally, gelatin is obtained using an acidic or alkaline treatment. However, these methods have some disadvantages, such as the long times for processing raw materials and the use of large amounts of water and chemicals. Furthermore, milder processing regimes are required for producing fish gelatin. Enzymes could be the solution for improving the technology of fish gelatin production, due to their specificity and ability to increase the rate of collagen digestion. In this work, samples of gelatin from cod skin were obtained using enzymes of bacterial (protosubtilin) and animal (pancreatin) origins. The use of enzymes reduced the duration of extraction by 40%, and the yield of the final product was increased from 51% to 58–60%. The dependence of the contents of the main components of the secondary structure of gelatin and its rheological and thermal properties on molecular weight was also established. In this study, the gelatins obtained without enzymes and with protosubtilin were shown to have the most desirable characteristics, namely of the highest molecular weights and the highest proportion of ordered structures. Article in Journal/Newspaper atlantic cod Directory of Open Access Journals: DOAJ Articles Polymers 14 4 751 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
fish gelatin enzymatic treatment gelatin extraction functional properties hydrogels rheological properties Organic chemistry QD241-441 |
spellingShingle |
fish gelatin enzymatic treatment gelatin extraction functional properties hydrogels rheological properties Organic chemistry QD241-441 Svetlana R. Derkach Daria S. Kolotova Yuliya A. Kuchina Nadezhda V. Shumskaya Characterization of Fish Gelatin Obtained from Atlantic Cod Skin Using Enzymatic Treatment |
topic_facet |
fish gelatin enzymatic treatment gelatin extraction functional properties hydrogels rheological properties Organic chemistry QD241-441 |
description |
In recent years, there has been increased interest in the production of gelatin from alternative sources, such as raw fish materials. Traditionally, gelatin is obtained using an acidic or alkaline treatment. However, these methods have some disadvantages, such as the long times for processing raw materials and the use of large amounts of water and chemicals. Furthermore, milder processing regimes are required for producing fish gelatin. Enzymes could be the solution for improving the technology of fish gelatin production, due to their specificity and ability to increase the rate of collagen digestion. In this work, samples of gelatin from cod skin were obtained using enzymes of bacterial (protosubtilin) and animal (pancreatin) origins. The use of enzymes reduced the duration of extraction by 40%, and the yield of the final product was increased from 51% to 58–60%. The dependence of the contents of the main components of the secondary structure of gelatin and its rheological and thermal properties on molecular weight was also established. In this study, the gelatins obtained without enzymes and with protosubtilin were shown to have the most desirable characteristics, namely of the highest molecular weights and the highest proportion of ordered structures. |
format |
Article in Journal/Newspaper |
author |
Svetlana R. Derkach Daria S. Kolotova Yuliya A. Kuchina Nadezhda V. Shumskaya |
author_facet |
Svetlana R. Derkach Daria S. Kolotova Yuliya A. Kuchina Nadezhda V. Shumskaya |
author_sort |
Svetlana R. Derkach |
title |
Characterization of Fish Gelatin Obtained from Atlantic Cod Skin Using Enzymatic Treatment |
title_short |
Characterization of Fish Gelatin Obtained from Atlantic Cod Skin Using Enzymatic Treatment |
title_full |
Characterization of Fish Gelatin Obtained from Atlantic Cod Skin Using Enzymatic Treatment |
title_fullStr |
Characterization of Fish Gelatin Obtained from Atlantic Cod Skin Using Enzymatic Treatment |
title_full_unstemmed |
Characterization of Fish Gelatin Obtained from Atlantic Cod Skin Using Enzymatic Treatment |
title_sort |
characterization of fish gelatin obtained from atlantic cod skin using enzymatic treatment |
publisher |
MDPI AG |
publishDate |
2022 |
url |
https://doi.org/10.3390/polym14040751 https://doaj.org/article/19a57741704546dda72941659a409f7f |
genre |
atlantic cod |
genre_facet |
atlantic cod |
op_source |
Polymers, Vol 14, Iss 751, p 751 (2022) |
op_relation |
https://www.mdpi.com/2073-4360/14/4/751 https://doaj.org/toc/2073-4360 doi:10.3390/polym14040751 2073-4360 https://doaj.org/article/19a57741704546dda72941659a409f7f |
op_doi |
https://doi.org/10.3390/polym14040751 |
container_title |
Polymers |
container_volume |
14 |
container_issue |
4 |
container_start_page |
751 |
_version_ |
1766358008439242752 |