Physicochemical Properties and Structural Analysis of Bigeye Tuna Skin Gelatin

doi:10.7506/spkx1002-6630-201810007

Abstract

Abstract: In this experiment, physicochemical properties and structural characteristics, including gel strength, gelling and melting points, amino acid composition, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and spectral characteristics of gelatin from bigeye tuna skin were investigated. The gelatin exhibited lower gel strength (403 g) and gelling and melting points (21.5 ℃ and 28.8 ℃) when compared with those of porcine gelatin. The contents of proline and hydroxyproline in the gelatin were 19.09%, which were slightly lower than those in porcine skin gelatin. This can explain why gel strength and gelling and melting points of tuna skin gelatin were lower than those of porcine skin gelatin. The results of SDS-PAGE showed that the content of low molecular weight components in tuna skin gelatin was only 6.67%, which indicated that pretreatment and extraction did not destroy the integrity of subunits in gelatin. The ultraviolet and infrared spectra of tuna skin gelatin were similar to those of porcine skin gelatin, which further indicated that the product obtained in this experiment was high-quality gelatin.

Key words: bigeye tuna, gel strength, amino acid composition, spectral characteristics

CLC Number:

TS251.92

HAN Shuang, MA Liang, YANG Hui, HUANG Dandan, ZHANG Yuhao. Physicochemical Properties and Structural Analysis of Bigeye Tuna Skin Gelatin[J]. FOOD SCIENCE, 2018, 39(10): 40-45.

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Physicochemical Properties and Structural Analysis of Bigeye Tuna Skin Gelatin

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