NDLI: Effect of Extraction Temperature on Functional Properties and Antioxidative Activities of Gelatin from Shark Skin

Content Provider	Springer Nature Link
Author	Kittiphattanabawon, Phanat Benjakul, Soottawat Visessanguan, Wonp Shahidi, Fereidoon
Copyright Year	2010
Abstract	Physico-chemical properties, functional properties, and antioxidative acitivities of gelatin from the skins of brownbanded bamboo shark (BBS; Chiloscyllium punctatum) and blacktip shark (BTS; Carcharhinus limbatus), as affected by extraction temperature, were investigated. α-Amino acid group content and surface hydrophobicity of both gelatins from both species increased as the extraction temperature increased (P < 0.05). Both gelatins had a high solubility (more than 80%) in a wide pH range (1–10). Both gelatins extracted at 60 °C exhibited the highest emulsion activity index (EAI), emulsion stability index (ESI) and foam expansion (FE). The lowest foam stability (FS) was obtained when gelatin was extracted at 75 °C (P < 0.05). The BBS gelatin had lower EAI, ESI, and FE than did BTS gelatin. Nevertheless, a higher FS was found in the former (P < 0.05). Antioxidative activities of both gelatins increased with coincidental increase in α-amino group content as the extraction temperature increased (P < 0.05). The BTS gelatin generally exhibited the higher antioxidative activities, compared with the BBS gelatin (P < 0.05). Gelatin extracted at 60 °C showed the highest interfacial properties, while those extracted at higher temperature (75 °C) had enhanced antioxidative activities. Extraction temperature may therefore be regulated to maximize applications.
Starting Page	2646
Ending Page	2654
Page Count	9
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	5
Issue Number	7
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-09-14
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Brownbanded bamboo shark Blacktip shark Skin Gelatin Extraction temperature Functional property Antioxidative activity Agriculture Chemistry/Food Science Food Science Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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