English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/171341
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Gelatin prepared from European eel (Anguilla anguilla) skin: Physicochemical, textural, viscoelastic and surface properties

AuthorsSila, Assaâd; Martínez Álvarez, Óscar ; Krichen, Fatma; Gómez Guillén, M. C. ; Bougatef, Ali
KeywordsViscoelastic properties
European eel
Skin gelatin
Surface properties
Textural parameters
Issue Date2017
PublisherElsevier
CitationColloids and Surfaces A: Physicochemical and Engineering Aspects 529: 643-650 (2017)
AbstractGelatin (EESG) was extracted from the skin of European eel (Anguilla anguilla) with a yield of 8.69 ± 0.42% (dry weight basis). It was mainly composed by protein (89.27 ± 0.31%), while moisture (6.42 ± 0.83%), fat (0.56 ± 0.05%) and ash (1.88 ± 0.09%) contents were low. The amino acid profile of the gelatin revealed a high proportion of glycine and imino acid residues. The EESG contained α- and β-chains as predominant components. The absorption bands of gelatin in FTIR spectra were mainly situated in the amide band region (amide A, amide B, amide I, amide II and amide III). Textural properties of European eel skin gelatin were also investigated. The gelling and the melting temperature of the extracted gelatin were 14 °C and 21 °C, respectively. The EESG showed excellent surface properties, which were governed by the protein concentration. The results showed that European eel skin can be a good source for gelatin.
Publisher version (URL)https://doi.org/10.1016/j.colsurfa.2017.06.032
URIhttp://hdl.handle.net/10261/171341
Identifiersdoi: 10.1016/j.colsurfa.2017.06.032
issn: 0927-7757
Appears in Collections:(ICTAN) Artículos
Files in This Item:
File Description SizeFormat 
gelatiproper.pdf818,58 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.