Fuente: Foods - Revista científica (MDPI) Foods, Vol. 14, Pages 4086: Structure and Functional Characteristics of Gelatin Extracted from Grass Carp (Ctenopharyngodon idella) By-Products
Foods doi: 10.3390/foods14234086
Authors:
Jiandong Shen
Lijun Fu
Bijiang Zhong
Wenshui Xia
Yanshun Xu

The recycling of by-products from fish processing procedures has recently been attracting increased attention. In this study, three types of gelatin were isolated from grass carp skin, bone, and scales, named SKG, BG, and SCG, respectively, and their structural and functional characteristics were investigated. Compared with BG and SCG, SKG exhibited the highest extraction yield (18.30 ± 0.24%) and protein content (90.12 ± 0.21%) and the lowest ash content (1.50 ± 0.08%). Electrophoresis analysis revealed that SKG contained more α chains than BG and SCG. Fourier transform infrared spectra showed that the absorption peaks of gelatin were mainly positioned in amide band regions, whereas some of the triple helix structure was lost. More than 85% solubility was observed in all gelatin types with pH 3–10. Meanwhile, there was a higher gel strength in SKG (288.2 g) than in BG (270.2 g) and SCG (245.1 g). Furthermore, the water or oil absorption and emulsifying characteristics of SKG were also better than those of BG and SCG. The differences in functional properties between gelatin types appear to be related to protein distribution and composition. All the results indicate that grass carp skin is a material with the potential to extract gelatin with a higher yield and gel strength and better functional characteristics compared with bone and scales.