Preparation and functional characterization of fish bone gelatin and comparison with commercial gelatin

2^nd International Conference on Food Chemistry & Nutrition

July 24-26, 2017 Vancouver, Canada

Sanaei, Ardekani V and Babji A S

Universiti Kebangsaan Malaysia, Malaysia

Posters & Accepted Abstracts: J Exp Food Chem

Abstract :

In the present study, gelatin extraction from the bone of freshwater catfish (Clarias gariepinus) was conducted and the functional properties of gelatin was determined and compared with bovine gelatin (commercial gelatin). Result showed that the catfish bone gelatin had high content of protein of 82.10%. Catfish bone gelatin exhibited greater viscosity (4.64 mPa.s) than bovine gelatin (3.17 mPa.s). The viscoelastic properties of bovine gelatin were higher than catfish bone gelatin. Gelling and melting point of bovine gelatin (20.6, 27.5�ºC) were higher than catfish bone gelatin (17.8, 25.1�ºC). SDS-PAGE of bone gelatin contained �±-chain and �²-components. The isoionic points of gelatin extracted of catfish bone (8.71) were higher than bovine gelatin (5.35). FTIR spectra of catfish bone gelatin exhibited major adsorption bands in amide band region. The major absorption bands of catfish bone gelatin were found at 3309â��3310cm-1 (amide A), 2926â��2929cm-1 (amide B), 1644â��1645cm-1 (amide I), 1550â��1563cm-1 (amide II) and 1240â��1241cm-1 (amide III). The results of this experiment showed the potential of catfish bone as raw material for gelatin production

Biography :

Email: sanaeivenus@yahoo.com