文献类型：会议论文

英文题名：The characteristics of gelatin from scales of tilapia (Oreochromis spp.)

作者：Zhao, Xu Dong[1]; Zeng, Shao Kui[1]; Huang, Hua Shuang[1]; Zhang, Chao Hua[1]

机构：[1] Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China

会议论文集：Advances in Chemical Engineering III

会议日期：July 6, 2013 - July 7, 2013

会议地点：Guangzhou, China

语种：英文

外文关键词：Fourier transform infrared spectroscopy

外文摘要：Gelatin was extracted from tilapia (Oreochromis spp.) scale after decalcification. The content of protein in the gelatin was 92.5% (w/w). The amount of imino acids (proline and hydroxyproline) was 167 residues per 1000 residues. Its gel strength, melting point and degradation temperature were 271 g, 27.0 °C and 59.7 °C, respectively. Fourier transform infrared spectroscopy spectra showed that the intensity of major absorption bands in the gelatin was higher than that in bovine bone gelatin. The gelatin had visible ?-component and degradation fragments. ? (2013) Trans Tech Publications, Switzerland.