Structural and emulsion stabilization comparison of four gelatins from two freshwater and two marine fish skins

Lili Yang; Mengyang Yang; Jiamin Xu; Yinghua Nie; Wenjuan Wu; Ting Zhang; Xichang Wang; Jian Zhong

doi:10.1016/j.foodchem.2021.131129

Structural and emulsion stabilization comparison of four gelatins from two freshwater and two marine fish skins

Food Chem. 2022 Mar 1:371:131129. doi: 10.1016/j.foodchem.2021.131129. Epub 2021 Sep 14.

Authors

Lili Yang¹, Mengyang Yang¹, Jiamin Xu¹, Yinghua Nie¹, Wenjuan Wu¹, Ting Zhang¹, Xichang Wang², Jian Zhong³

Affiliations

¹ National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
² National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China.
³ National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Integrated Scientific Research Base on Comprehensive Utilization Technology for By-Products of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning Province, China. Electronic address: jzhong@shou.edu.cn.

PMID: 34560337
DOI: 10.1016/j.foodchem.2021.131129

Abstract

This study analyzed the structural and emulsion stabilization properties of two freshwater and two marine fish skin gelatins: Chinese longsnout catfish skin gelatin (CLCSG), silver carp skin gelatin (SCSG), salmon skin gelatin (SSG), and Alaska pollack skin gelatin (APSG). Their gel strengths (Bloom values) were: 361 ± 1 (SCSG) > 253 ± 4 (CLCSG) > 69 ± 1 (SSG) > 36 ± 2 (APSG). Higher molecular weights and α/β subunit contents of gelatins might induce higher gel strengths. Both creaming and droplet stability were completely the same to the contents of imino acids, β-sheet percentages, and β-turn percentages, whereas they were completely the opposite to random coil percentages. The emulsion stabilization mechanisms involved an "fish skin source - protein chemical composition - protein secondary structure - protein functional properties - emulsion stability" route. This study provided useful knowledges for gelatin science and for the comprehensive utilization of aquatic by-products in gelatin industry.

Keywords: Emulsion; Fish source; Gel strength; Gelatin; Structure.

MeSH terms

Animals
Emulsions
Fishes*
Fresh Water
Gelatin* / chemistry
Skin

Substances

Emulsions
Gelatin