Effects of Acidic/Alkali Pretreatment on Physicochemical Properties and Gelation Characteristics of Bone Gelatin from American Eel (<i>Anguilla rostrata</i>)

SUN Lechang; ZHAO Ayun; DU Han; WENG Ling; MIAO Song; CAO Minjie

doi:10.13386/j.issn1002-0306.2021080130

Volume 43 Issue 9

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(9): 71-78. > DOI: 10.13386/j.issn1002-0306.2021080130

SUN Lechang, ZHAO Ayun, DU Han, et al. Effects of Acidic/Alkali Pretreatment on Physicochemical Properties and Gelation Characteristics of Bone Gelatin from American Eel (Anguilla rostrata)[J]. Science and Technology of Food Industry, 2022, 43(9): 71−78. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080130.

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Effects of Acidic/Alkali Pretreatment on Physicochemical Properties and Gelation Characteristics of Bone Gelatin from American Eel (Anguilla rostrata)

SUN Lechang^{1, 2, 3,},
ZHAO Ayun^{1, 2, 3},
DU Han^{1, 4},
WENG Ling^{1, 2, 3},
MIAO Song^{1, 4},
CAO Minjie^{1, 2, 3, ,}

1.
College of Marine Food and Bioengineering, Jimei University, Xiamen 361021, China
2.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
3.
National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Jimei University, Xiamen 361021
4.
Teagasc Food Research Centre, Ministry of Agriculture, Cork 999014, Ireland

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Received Date: August 11, 2021
Available Online: March 06, 2022

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Abstract

Abstract

Fish bone gelatins were prepared from Anguilla rostrata by acidic or alkali pretreatment combined with hot water extraction. The physicochemical properties and gel properties of fish bone gelatins were investigated via the yield determination, gel strength measurement, SDS-PAGE analysis, ultraviolet full-wavelength scanning, infrared spectrum scanning, dynamic rheology measurement and scanning electron microscopy. As results, the yields of acid pretreated gelatin (AG60) and alkaline pretreated gelatin (BG60) were 13.6% and 6.88%, with the corresponding gel strengths of 101.95 g and 78.74 g, respectively. The hydroxyproline contents of AG60 and BG60 were 3.2 g/100 g and 2.7 g/100 g. Both gelatins were mainly consisted of β and α₁, α₂ chains, the contents of α₁ and α₂ chains in AG60 was significantly higher than those in BG60. Both AG60 and BG60 possessed the characteristic absorption peak of gelatin without any absorption peaks for other proteins. The AG60 possessed higher gelling temperature and melting temperature, as well as a shorter gelling time. Scanning electron microscopy analysis showed that AG60 showed a more dense and uniform gel network structure as compared with BG60. Present study suggested that the eel bone gelatin prepared by acidic pretreatment had better gel properties than that of gelatin prepared by alkali pretreatment.
- American eel,
- fish bone gelatin,
- acidic pretreatment,
- alkali pretreatment,
- gelation characteristics

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References (37)

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