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: | Text |
Language: | English |
Published: |
Multidisciplinary Digital Publishing Institute
2022
|
Subjects: | |
Online Access: | https://doi.org/10.3390/polym14040751 |
id |
ftmdpi:oai:mdpi.com:/2073-4360/14/4/751/ |
---|---|
record_format |
openpolar |
spelling |
ftmdpi:oai:mdpi.com:/2073-4360/14/4/751/ 2023-08-20T04:05:11+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 2022-02-15 application/pdf https://doi.org/10.3390/polym14040751 EN eng Multidisciplinary Digital Publishing Institute Biomacromolecules, Biobased and Biodegradable Polymers https://dx.doi.org/10.3390/polym14040751 https://creativecommons.org/licenses/by/4.0/ Polymers; Volume 14; Issue 4; Pages: 751 fish gelatin enzymatic treatment gelatin extraction functional properties hydrogels rheological properties Text 2022 ftmdpi https://doi.org/10.3390/polym14040751 2023-08-01T04:10:04Z 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. Text atlantic cod MDPI Open Access Publishing Polymers 14 4 751 |
institution |
Open Polar |
collection |
MDPI Open Access Publishing |
op_collection_id |
ftmdpi |
language |
English |
topic |
fish gelatin enzymatic treatment gelatin extraction functional properties hydrogels rheological properties |
spellingShingle |
fish gelatin enzymatic treatment gelatin extraction functional properties hydrogels rheological properties 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 |
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 |
Text |
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 |
Multidisciplinary Digital Publishing Institute |
publishDate |
2022 |
url |
https://doi.org/10.3390/polym14040751 |
genre |
atlantic cod |
genre_facet |
atlantic cod |
op_source |
Polymers; Volume 14; Issue 4; Pages: 751 |
op_relation |
Biomacromolecules, Biobased and Biodegradable Polymers https://dx.doi.org/10.3390/polym14040751 |
op_rights |
https://creativecommons.org/licenses/by/4.0/ |
op_doi |
https://doi.org/10.3390/polym14040751 |
container_title |
Polymers |
container_volume |
14 |
container_issue |
4 |
container_start_page |
751 |
_version_ |
1774715664180707328 |