Effects of five tissue sources of silver carp by-products on the structure, physicochemical and emulsifying properties of gelatin.

ABSTRACT: The effects of tissue sources on gelatin's physicochemical and functional properties remain unclear. This work aimed to analyze the effects of five tissue sources on the properties of fish gelatins. Five gelatins were extracted from different silver carp by-products (skin, scale, fin, head, and bone) and the effects of tissue sources on the gelatin's properties were studied. The gelatin's β-sheet percentages and total sodium dodecyl sulfate-polyacrylamide gel electrophoresis band intensities (β, α1, and α2 chains) showed similar dependence to the tissue sources: skin ≈ scale > fin ≈ head > bone. Bone-related gelatins (from head and bone) showed lower water-holding capacity and fat-binding capacity values than the other gelatins. Tissue sources significantly affected the gelatin's gel stren

SUBMITTER: Kan G 

PROVIDER: S-EPMC11567924 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature