Characteristics and functional properties of gelatin extracted from squid (Loligo vulgaris) skin. (January 2016)

• Record Type: Journal Article
• Authors: Abdelmalek, Baha Eddine; Gómez-Estaca, Joaquín; Sila, Assaâd; Martinez-Alvarez, Oscar; Gómez-Guillén, M. Carmen; Chaabouni-Ellouz, Semia; Ayadi, Mohamed Ali; Bougatef, Ali
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 65(2016)
• Page Start: 924
• Page End: 931
• Publication Date: 2016-01
• Subjects: Loligo vulgaris -- Gelatin -- Pepsin -- Dynamic oscillatory properties -- Functional properties; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2015.09.024
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The 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. Highlights: This is the first report of the extraction of gelatin from Loligo vulgaris skin. The amino acid profile of squid skin gelatine showed a high percentage of imino acids. Gelatin has a good quality with desirable interfacial properties.