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Functional Properties of Gelatin Hydrolysate from Salmon Skin (Salmo salar)
ISSN: 1929 - 5634
Publisher: author
Functional Properties of Gelatin Hydrolysate from Salmon Skin (Salmo salar)
Indexed in
Health Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 3
Article Transparency Score: 3
Article Operation Score: 2
Article Articles Score: 3
Article Accessibility Score: 2
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International Category Code (ICC):
ICC-0702
Publisher: Lifescience Global Inc.
International Journal Address (IAA):
IAA.ZONE/1929106935634
eISSN
:
1929 - 5634
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Abstract
Gelatin hydrolysate is derived from a hydrolysis of gelatin (denatured collagen) to expose the functional properties of the hydrolysate obtained. This study was carried out to determine functional properties of gelatin hydrolysate from salmon skin as influenced by the degree of enzymatic hydrolysis. Aqueous extraction of gelatin from salmon skin was done at 45o C for 60 minutes. The extracted gelatin was then hydrolysed using 1% alcalase at 54.5o C and pH 8. The functional properties determined were molecular weight, solubility, foaming capacity and stability, emulsifying activity and stability index were analysed. It was found that different time of hydrolysis (5, 15, 45 and 180 minutes) resulted in different degree of hydrolysis (DH) (10, 20, 30 and 40%, respectively). The gelatin hydrolysate at 40% DH showed the highest solubility (p
