The functional properties and application of gelatin derived from the skin of channel catfish (Ictalurus punctatus). (15th January 2018)

• Record Type: Journal Article
• Authors: Duan, Rui; Zhang, Junjie; Liu, Liping; Cui, Wenzhe; Regenstein, Joe M.
• Is Part Of: Food chemistry. Volume 239(2018)
• Page Start: 464
• Page End: 469
• Publication Date: 2018-01-15
• Subjects: Catfish -- Gelatin -- Functional property; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.06.145
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Fish gelatin usually has higher safety than mammalian gelatins. Catfish skin gelatin presented significantly high viscosity at low temperature. Functional properties of catfish gelatin were superior to those of calf bone gelatin. Catfish skin gelatin can improve ice-cream and beer quality. Abstract: The objective of this work was to extract gelatin from skin of channel catfish ( Ictalurus punctatus ) and to study its functional properties and application in ice-cream and beer. SDS-PAGE patterns showed that channel catfish gelatin (CCG) had more high molecular weight components (β and γ chains) than had calf bone gelatin (CBG). The viscosity of CCG was 42 mPa.s at 10 °C, which was three times more than that of CBG. Compared to CBG, CCG presented higher emulsion capacity and stability, as well as higher foaming stability. CCG conferred the ice-cream samples and beer with better mouth feel and clarification effect, respectively. The results indicated that CCG had great potential to be utilized in the food industry.