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

机构：[1] Key Laboratory of Aquatic Product Advanced Processing of Guangdong Higher Education Institutes, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China; [2] South China Sea Fishery Research Institute, Chinese Academy of Fishery Science, Guangzhou, 510300, 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：EI(收录号：20111213809011)

语种：英文

外文关键词：Surface properties - Hydroxyproline - Extraction

外文摘要：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 (%, X1), alkaline treatment time (h, X2), concentration of HCl (‰, X3) and acid treatment time (min, X4) were chosen for independent variables. Dependent variable was yield of gelatin (%, Y). Optimal conditions were X1 = 3.2 (%), X2 = 2.3 (h), X3 = 0.7 (‰) and X4 = 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 °C, respectively. ? 2010 The Authors. Journal compilation ? 2010 Institute of Food Science and Technology.