Title : ( Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin )
Authors: Hoda Shahiri Tabarestani , Nasser Sedaghat , M. Jahanshahi , A. Motamedzadegan , Mohebbat Mohebbi ,
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Abstract
Physicochemical and rheological properties of White-cheek Shark skin (WS) gelatin were determined as a function of alkaline-acid and acid pretreatment. Under alkaline-acid pretreatment, the purity of white-cheek shark skin gelatin was markedly increased, but a significant lower extraction yield with the higher retention of high molecular weight components, and higher preservation of triple helical structure was obtained. Moreover, gelatin from alkaline-acid treated skins exhibited different textural properties, better thermostability (Tg= 21 °C, Tm= 27.5 °C), higher values of both G′ and G″, higher bloom strength (330 g), imino acids content (188.9 residues/1000) and lighter gel compared with acid treated gelatin with proline and hydroxyproline content of 170.8 residues/1000, 308 g bloom, gelling point of 17 °C and 23.8 °C melting point. Denser spherical structure observed in AFM of alkaline-acid WS gelatin, in comparison with separated individual aggregates, more hydrolyzed parts and more voids that observed in acid pretreated WS gelatin.
Keywords
, White, cheek shark gelatin; SDS, PAGE; AFM; SEM; FTIR; Rheology
@article{paperid:1052561,
author = {Shahiri Tabarestani, Hoda and Sedaghat, Nasser and M. Jahanshahi and A. Motamedzadegan and Mohebbi, Mohebbat},
title = {Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin},
journal = {International Journal of Food Properties},
year = {2016},
volume = {19},
number = {12},
month = {July},
issn = {1094-2912},
pages = {2788--2804},
numpages = {16},
keywords = {White-cheek shark gelatin; SDS-PAGE; AFM; SEM; FTIR; Rheology},
}
%0 Journal Article
%T Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin
%A Shahiri Tabarestani, Hoda
%A Sedaghat, Nasser
%A M. Jahanshahi
%A A. Motamedzadegan
%A Mohebbi, Mohebbat
%J International Journal of Food Properties
%@ 1094-2912
%D 2016
