[en] The characteristics and functional properties of gelatin extracted from squid skin (Loligo vulgaris), using commercial pepsin at a level of 15 Units/g skin, were investigated. The gelatin extraction yield was 6.82 g/100 g wet basis, showing high protein content and low fat and ash contents. SDS-PAGE of squid skin gelatin showed high band intensity for the major protein components, especially, α- and β-components. The amino acid profile of squid skin gelatin showed a high percentage of imino acids, essential amino acids and hydrophobic amino acids. Fourier transformed infrared spectroscopy (FT-IR) spectra showed helical structure. Squid skin gelatin was able to form a completely thermo-reversible gel. Gelatin possessed interesting functional properties, which were governed by gelatin concentration.
Disciplines :
Food science
Author, co-author :
Abdelmalek, Baha Eddine; Laboratory Enzyme and Bioconversion, National School of Engineering, University of Sfax, Sfax, Tunisia ; Laboratory of Alimentary Analyses, National School of Engineering of Sfax, Tunisia
Gómez-Estaca, Joaquín; Institute of Food Science, Technology and Nutrition, CSIC, Madrid, Spain
Sila, Assaâd; Laboratory Enzyme and Bioconversion, National School of Engineering, University of Sfax, Sfax, Tunisia
Martinez-Alvarez, Oscar; Institute of Food Science, Technology and Nutrition, CSIC, Madrid, Spain
Gómez-Guillén, M. Carmen; Institute of Food Science, Technology and Nutrition, CSIC, Madrid, Spain
Chaabouni-Ellouz, Semia; Laboratory Enzyme and Bioconversion, National School of Engineering, University of Sfax, Sfax, Tunisia
Ayadi, Mohamed ; Laboratory of Alimentary Analyses, National School of Engineering of Sfax, Tunisia
Bougatef, Ali; Laboratory Enzyme and Bioconversion, National School of Engineering, University of Sfax, Sfax, Tunisia
Language :
English
Title :
Characteristics and functional properties of gelatin extracted from squid (Loligo vulgaris) skin
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