Document Type : scientific research article
Authors
1
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2
Persian Gulf and Sea of Oman Ecology Research Institute, Fisheries Science Research Institute, Agricultural Research, Education and Extension Organization. Bandar Abbas, Tehran
10.22069/japu.2023.21788.1820
Abstract
In the present study, gelatin was extracted from the skin of Thunnus tonggol fish by acid pretreatment method and the physicochemical structure of gelatin was modified by irradiation method with ultraviolet rays. In this research, first, gelatin was extracted by 0.8% citric acid, acid hydrolysis for 58 minutes and at 73oc , then using the method of irradiation with type c ultraviolet rays with a wavelength of 253.7 nm, the characteristics of gel strength, melting temperature, viscosity and the emulsifying and foaming properties of gelatin were improved. FTIR examination showed changes in the secondary structures of gelatin protein, which caused changes in the location of some peaks. Based on the results of SDS.PAGE, the modified gelatin had peptides with higher molecular weight and contained clearer bands in ɋ 1, ɋ 2 andßchains, which indicated the production of more hydrogen bonds and, as a result, higher melting temperature and gel strength due to the irradiation process. As a result, due to the high fishing of long-tailed fish in Bandar Abbas, the skin of this type of fish is a good source of gelatin extraction, which the gelatin extracted from this fish compared to commercial gelatin, by performing physicochemical and structural modifications with unique properties, can be a good alternative to mammalian gelatin, which is supplied as a kosher product.
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