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Yu E, Pan C, Luo X, Ruan Q, Chen W, Fang Y, Wang K, Qin Y, Lv M, Ma H. Structural characteristics, component interactions and functional properties of gelatins from three fish skins extracted by five methods. Int J Biol Macromol 2023; 248:125813. [PMID: 37479198 DOI: 10.1016/j.ijbiomac.2023.125813] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/23/2023]
Abstract
Fish skin gelatin is an important functional product used in food, medicine and other industries. However, the structure and function of gelatins extracted with different methods differ significantly, thus limiting its production and application. This study used dry-salting, wet-salting, pepsin, acid and heat methods to extract gelatins from the skins of tilapia, grass carp and sea perch. Then, their structural characteristics (micro- and ultra-structure, amyloid-like fibril, etc.) and functional properties (viscosity, emulsifying performance, antioxidant abilities, etc.) were analyzed, and interaction between gelatin components were also explored. According to the results, the gelatins extracted with dry-salting and wet-salting methods had better reticular structure, larger fiber length/height, and higher viscosity properties, emulsifying and antioxidant capacity. The gelatin extracted by applying heat has the highest gel strength, and the gelatin extracted using pepsin had better thermal stability, water absorption capacity, and fat absorption capacity. Further analysis of component interaction showed that 11 types of collagens detected in the gelatins might promote the conversion of collagen to gelatin through self-assembly ability. The co-assembly of different types of collagens enhanced the properties of gelatin. Decorin had a positive effect on gelatin network structure, but Metallopeptidase inhibited the formation of network structure. Different methods can produce personalized gelatin products according to specific needs. The mining of component interaction would reveal the mechanism of gelatin formation and promote the development of gelatin synthetic biology.
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Affiliation(s)
- Ermeng Yu
- Guangdong Provincial Key Laboratory of Aquatic Animal Immunology and Sustainable Aquaculture, Pearl River Fisheries Research Institute of CAFS, Guangzhou 510380, China; Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Chuanyan Pan
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Xu Luo
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Qiufeng Ruan
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Weijie Chen
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Yikun Fang
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China; Laboratory of Aquaculture and Nutrition, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Kang Wang
- College of Animal Science and Technology, Guangxi University, Nanning 530005, China
| | - Yanyang Qin
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China
| | - Min Lv
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China.
| | - Huawei Ma
- Guangxi Key Laboratory of Aquatic Genetic Breeding and Healthy Aquaculture, Guangxi Academy of Fishery Sciences, Nanning 530021, China.
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Taktak W, Nasri R, López-Rubio A, Chentir I, Gómez-Mascaraque LG, Boughriba S, Nasri M, Karra-Chaâbouni M. Design and characterization of novel ecofriendly European fish eel gelatin-based electrospun microfibers applied for fish oil encapsulation. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.03.031] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Design of Bioinspired Emulsified Composite European Eel Gelatin and Protein Isolate-Based Food Packaging Film: Thermal, Microstructural, Mechanical, and Biological Features. COATINGS 2019. [DOI: 10.3390/coatings10010026] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The study focused on the elaboration and the characterization of blend biofilms based on European eel skin gelatin (ESG) and protein isolate (EPI) and the assessment of European oil (EO) incorporation effect on their properties. Data displayed that the incorporation of EPI and EO to the gelatin formulation decreased the lightness and yellowness of composite and emulsified films, respectively, compared to ESG film. Moreover, ESG films exhibited improved mechanical properties than EPI films. FTIR analysis, all incorporated films with EO at the ratio 1:4 (oil/polymer) revealed similar characteristic bands as in free-oil films. Further, the SEM images of 100% ESG and 100% EPI films showed a smooth and homogenous structure, whereas the cross-section of blend film (at a ratio 50:50) displayed a rougher microstructure. In addition, emulsified film ESG100 revealed a smooth and homogeneous microstructure compared to that prepared using EPI/ESG 50/50 ratio. Furthermore, EPI or EO addition into the ESG matrix enhanced the blend films antioxidant activities.
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