文献类型：期刊文献

英文题名：Optimisation of extraction conditions and characteristics of skin gelatin from Nile tilapia (Oreochromis niloticus)

作者：Zeng, Shaokui;Yan, Xiaoyan[1];Cao, Wenhong[1];Hong, Pengzhi[1];Zhang, Chaohua[1];Li, Laihao[2]

机构：[1]Guangdong Ocean Univ, Key Lab Aquat Prod Adv Proc, Guangdong Higher Educ Inst, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Chinese Acad Fishery Sci, S China Sea Fishery Res Inst, Guangzhou 510300, Peoples R China

年份：2010

卷号：45

期号：9

起止页码：1807

外文期刊名：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000281312000007)、、EI(收录号：20111213809011)、Scopus(收录号：2-s2.0-77956125375)、WOS

基金：Project supported by the Foundation for Agriculture Project of Guangdong (Grant No. 2008A020100006, 2009B020201003) and the Important Projects in Key Fields in Guangdong and Hongkong (Grant No. 2009A020700004)*. Authors also thank Engineer Wang Zhongming with Rousselot (Guangdong) Gelatin Co., Ltd. for gelling and melting points determination. *Correction added on 16 August 2010, after first Online Publication. Grant No. 2009498D14 was changed to Grant No. 2009A020700004.

语种：英文

外文关键词：Amino acid; gels; response surface methodology; skin gelatin; tilapia

外文摘要：P>Response surface methodology was used to optimise gelatin extraction conditions from the skin of Nile tilapia (Oreochromis niloticus), and characteristics of the gelatin were determined. Concentration of NaOH (%, X-1), alkaline treatment time (h, X-2), concentration of HCl (parts per thousand, X-3) and acid treatment time (min, X-4) were chosen for independent variables. Dependent variable was yield of gelatin (%, Y). Optimal conditions were X-1 = 3.2 (%), X-2 = 2.3 (h), X-3 = 0.7 (parts per thousand) and X-4 = 84 (min), and predicted value of response optimal conditions was Y = 20.4%. Actual value was 19.3% by verification experiments under optimal conditions. Crude protein content of the tilapia skin gelatin was 88.5%. The content of imino acids including proline and hydroxyproline in the gelatin was 185 residues per 1000 total amino acid residues. Its gel strength was 260 g. The gelling and melting points were 18.0 and 22.4 degrees C, respectively.