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Dergiler / Turkish Journal of Veterinary and Animal Sciences / 2015 / Cilt: 39 - Sayı: 1

Functional properties of gelatin recovered from scales of farmed sea bass (Dicentrarchus labrax)

Mehmet Tolga DİNÇER
Özlem Yeşim AĞÇAY
Hülya SARGIN
Huriye BAYRAM
Sayfa
102–109
Yayın Tarihi
2015-03-15
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Fourier transform infrared spectroscopic analysis showed the characteristic similarities of gelatin produced from sea bass scales and calf skin.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:In the current study gelatin was recovered from scales of farmed sea bass (Dicentrarchus labrax).
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Temel Bulgular & Veri:The first part of the study was planned to determine the yield of acid-soluble collagen and pepsin-soluble collagen from the scales.
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Sonuç & Katkı:Fourier transform infrared spectroscopic analysis showed the characteristic similarities of gelatin produced from sea bass scales and calf skin.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Collagen · gelatin · gel strength

Özet

In the current study gelatin was recovered from scales of farmed sea bass (Dicentrarchus labrax). The first part of the study was planned to determine the yield of acid-soluble collagen and pepsin-soluble collagen from the scales. Both collagens were characterized as type I collagen, containing a-1 and a-2 chains. In the second part, gelatin was extracted using acetic acid and functional properties were determined in this product. Gelatin protein value was found to be 96% and the yield was found to be 18.49%. Proline and hydroxyproline values in the amino acid were found to be high. The gel strength of gelatin was 305 g and viscosity of the gelatin was 33 cP. The gelatin was identified as type A gelatin due to its properties. Fourier transform infrared spectroscopic analysis showed the characteristic similarities of gelatin produced from sea bass scales and calf skin.

Abstract

In the current study gelatin was recovered from scales of farmed sea bass (Dicentrarchus labrax). The first part of the study was planned to determine the yield of acid-soluble collagen and pepsin-soluble collagen from the scales. Both collagens were characterized as type I collagen, containing a-1 and a-2 chains. In the second part, gelatin was extracted using acetic acid and functional properties were determined in this product. Gelatin protein value was found to be 96% and the yield was found to be 18.49%. Proline and hydroxyproline values in the amino acid were found to be high. The gel strength of gelatin was 305 g and viscosity of the gelatin was 33 cP. The gelatin was identified as type A gelatin due to its properties. Fourier transform infrared spectroscopic analysis showed the characteristic similarities of gelatin produced from sea bass scales and calf skin.

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Bu Makaleye Atıf Yap

DİNÇER, M. T., AĞÇAY, Ö. Y., SARGIN, H., BAYRAM, H. (2015). Functional properties of gelatin recovered from scales of farmed sea bass (Dicentrarchus labrax). Turkish Journal of Veterinary and Animal Sciences, Cilt: 39 - Sayı: 1, 102–109. https://ajindex.com/articles/121692

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Kaynakça (14)

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