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Characteristics and functional properties of gelatin extracted from squid (Loligo vulgaris) skin

AuthorsAbdelmalek, Baha Eddine; Gómez Estaca, Joaquín ; Sila, Assaâd; Martínez Álvarez, Óscar ; Gómez Guillén, M. C. ; Ellouz-Chaabouni, Semia; Ayadi, Mohamed Ali; Bougatef, Ali
Loligo vulgaris
Functional properties
Dynamic oscillatory properties
Issue Date2016
CitationLWT - Food Science and Tecnology 65: 924-931 (2016)
AbstractThe 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.
Identifiersdoi: 10.1016/j.lwt.2015.09.024
issn: 0023-6438
Appears in Collections:(ICTAN) Artículos
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