Document Type: Original Article
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand
Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi, Jiangsu, 214081, China
Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a la Victoria Km. 0.6, Hermosillo, Sonora, México
Artemia and Aquatic Animals Research Institute, Urmia University, Urmia, Iran/ Food Hygiene and Quality Control
Gelatin was extracted from the skin of farmed Amur sturgeon (Acipenser schrenckii) with a yield of 19.6% and its properties were evaluated. Its glycine and imino acids (proline and hydroxyproline) content were 336 and 138 residues/1000 residues respectively. Based on electrophoretic study, gelatin consisted of two major protein bands corresponding to α-chain and cross-linked component (β-chain). The gel strength of gelatin was 316 g, while its gelling and melting temperatures were 13 and 19.6 °C respectively as determined by temperature sweep test. Flow behavior of gelatin solutions as a function of concentration (1, 3 and 5%) and temperature (10, 30, 45 and 60 °C) indicated a clear non-Newtonian, pseudoplastic behavior at 10°C and 5% gelatin solution. Fourier transform infrared (FTIR) spectroscopic study showed major absorption bands of amide A, I, II and III at 3414.73, 1640.60, 1534.57 and 1235.01 cm-1 respectively.