Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches
Gelatin from salmon (Salmo salar) skin with high molecular weight protein chains (α-chains) was extracted using trypsin-aided process. Response surface methodology was used to optimise the extraction parameters. Yield, hydroxyproline content and protein electrophoretic profile via sodium dodecyl sul...
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ftpubmed:oai:pubmedcentral.nih.gov:5643817 2023-05-15T18:09:45+02:00 Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches Fan, HuiYin Dumont, Marie-Josée Simpson, Benjamin K. 2017-09-21 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5643817/ http://www.ncbi.nlm.nih.gov/pubmed/29085142 https://doi.org/10.1007/s13197-017-2864-5 en eng Springer India http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5643817/ http://www.ncbi.nlm.nih.gov/pubmed/29085142 http://dx.doi.org/10.1007/s13197-017-2864-5 © Association of Food Scientists & Technologists (India) 2017 Original Article Text 2017 ftpubmed https://doi.org/10.1007/s13197-017-2864-5 2018-11-04T01:10:11Z Gelatin from salmon (Salmo salar) skin with high molecular weight protein chains (α-chains) was extracted using trypsin-aided process. Response surface methodology was used to optimise the extraction parameters. Yield, hydroxyproline content and protein electrophoretic profile via sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis of gelatin were used as responses in the optimization study. The optimum conditions were determined as: trypsin concentration at 1.49 U/g; extraction temperature at 45 °C; and extraction time at 6 h 16 min. This response surface optimized model was significant and produced an experimental value (202.04 ± 8.64%) in good agreement with the predicted value (204.19%). Twofold higher yields of gelatin with high molecular weight protein chains were achieved in the optimized process with trypsin treatment when compared to the process without trypsin. Text Salmo salar PubMed Central (PMC) Journal of Food Science and Technology 54 12 4000 4008 |
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Original Article |
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Original Article Fan, HuiYin Dumont, Marie-Josée Simpson, Benjamin K. Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches |
topic_facet |
Original Article |
description |
Gelatin from salmon (Salmo salar) skin with high molecular weight protein chains (α-chains) was extracted using trypsin-aided process. Response surface methodology was used to optimise the extraction parameters. Yield, hydroxyproline content and protein electrophoretic profile via sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis of gelatin were used as responses in the optimization study. The optimum conditions were determined as: trypsin concentration at 1.49 U/g; extraction temperature at 45 °C; and extraction time at 6 h 16 min. This response surface optimized model was significant and produced an experimental value (202.04 ± 8.64%) in good agreement with the predicted value (204.19%). Twofold higher yields of gelatin with high molecular weight protein chains were achieved in the optimized process with trypsin treatment when compared to the process without trypsin. |
format |
Text |
author |
Fan, HuiYin Dumont, Marie-Josée Simpson, Benjamin K. |
author_facet |
Fan, HuiYin Dumont, Marie-Josée Simpson, Benjamin K. |
author_sort |
Fan, HuiYin |
title |
Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches |
title_short |
Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches |
title_full |
Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches |
title_fullStr |
Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches |
title_full_unstemmed |
Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches |
title_sort |
extraction of gelatin from salmon (salmo salar) fish skin using trypsin-aided process: optimization by plackett–burman and response surface methodological approaches |
publisher |
Springer India |
publishDate |
2017 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5643817/ http://www.ncbi.nlm.nih.gov/pubmed/29085142 https://doi.org/10.1007/s13197-017-2864-5 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5643817/ http://www.ncbi.nlm.nih.gov/pubmed/29085142 http://dx.doi.org/10.1007/s13197-017-2864-5 |
op_rights |
© Association of Food Scientists & Technologists (India) 2017 |
op_doi |
https://doi.org/10.1007/s13197-017-2864-5 |
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Journal of Food Science and Technology |
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54 |
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12 |
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4000 |
op_container_end_page |
4008 |
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1766182410047717376 |