Characteristics and Gel Properties of Gelatin from Skin of Asian Bullfrog (<Emphasis Type="Italic">Rana tigerina</Emphasis>) |
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Authors: | Supatra Karnjanapratum Sittichoke Sinthusamran Thanasak Sae-leaw Soottawat Benjakul Hideki Kishimura |
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Institution: | 1.Department of Food Technology, Faculty of Agro-Industry,Prince of Songkla University,Songkhla,Thailand;2.Laboratory of Marine Products and Food Science, Research Faculty of Fisheries Sciences,Hokkaido University,Hakodate,Japan |
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Abstract: | Characteristics and gel properties of gelatin from frog skin as influenced by extraction temperatures (45–75 °C) were investigated. Yield of gelatin increased as the extraction temperature increased (P < 0.05). All gelatins contained α- and β-chains as the predominant components and showed a high imino acid content (215 residues/1000 residues). Fourier transform infrared (FTIR) spectra indicated that all gelatin samples had major peaks in amide regions. Gelatin extracted at 55 °C exhibited the highest gel strength (P < 0.05), which was similar to that of commercial bovine gelatin (P > 0.05). Gelling and melting temperatures of frog skin gelatin were 23.47–24.87 and 33.22–34.66 °C, respectively. Gels became more yellowish with increasing extraction temperatures (P < 0.05). All gelatin gels were sponge or coral-like in structure but varied in patterns as visualized by scanning electron microscopy (SEM). Gelatin from frog skin could be used as a replacement for land animal counterpart. |
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