Skip to main content
Top
Published in: Polymer Bulletin 1/2023

27-01-2022 | Original Paper

Effect of pretreatment-assisted extraction on the physicochemical and structural properties of Rhinobatos cemiculus skin gelatin

Authors: Soumaya Boughriba, Rim Nasri, Suming Li, Moncef Nasri, Nabil Souissi

Published in: Polymer Bulletin | Issue 1/2023

Log in

Activate our intelligent search to find suitable subject content or patents.

search-config
loading …

Abstract

Different pretreatment methods were applied on Rhinobatos cemiculus skin, and their effect on the physicochemical properties of the extracted gelatin was investigated. Prior to extracting gelatin, the skin was pretreated using three methods: bleaching (RCG-BT), ultrasound (RCG-UST) and microwave (RCG-MT). The properties of the resulting gelatins were compared to those of the untreated-skin gelatin (RCG-WT). The pretreatment of R. cemiculus skin was found to differently affect the isoelectric point (pHi), color, structure, thermal stability as well as foam/emulsion-forming capacities of the derived gelatins. In fact, the SDS-PAGE profile revealed the presence of the three gelatin characteristic chains (β and α1/α2) as predominant components in all gelatins with a slight decrease in bands intensity for gelatin exposed to microwave radiation. Based on FTIR analysis, gelatin characteristic bands were found in all gelatins with a slight shift for RCG-MT proving its structural re-arrangements confirmed by X-ray diffraction. Furthermore, among the applied pretreatments on RCG, ultrasound and bleaching were found to be the best techniques giving the most thermally stable gelatins. Additionally, functional properties related to gelatin derived from ultrasound pretreated skin were found to exhibit the highest foam expansion and emulsion activity.

Dont have a licence yet? Then find out more about our products and how to get one now:

Springer Professional "Wirtschaft+Technik"

Online-Abonnement

Mit Springer Professional "Wirtschaft+Technik" erhalten Sie Zugriff auf:

  • über 102.000 Bücher
  • über 537 Zeitschriften

aus folgenden Fachgebieten:

  • Automobil + Motoren
  • Bauwesen + Immobilien
  • Business IT + Informatik
  • Elektrotechnik + Elektronik
  • Energie + Nachhaltigkeit
  • Finance + Banking
  • Management + Führung
  • Marketing + Vertrieb
  • Maschinenbau + Werkstoffe
  • Versicherung + Risiko

Jetzt Wissensvorsprung sichern!

Springer Professional "Technik"

Online-Abonnement

Mit Springer Professional "Technik" erhalten Sie Zugriff auf:

  • über 67.000 Bücher
  • über 390 Zeitschriften

aus folgenden Fachgebieten:

  • Automobil + Motoren
  • Bauwesen + Immobilien
  • Business IT + Informatik
  • Elektrotechnik + Elektronik
  • Energie + Nachhaltigkeit
  • Maschinenbau + Werkstoffe




 

Jetzt Wissensvorsprung sichern!

Literature
1.
go back to reference Dai H, Ou S, Huang Y, Liu Z, Huang H (2018) Enhanced swelling and multiple-responsive properties of gelatin/sodium alginate hydrogels by the addition of carboxymethyl cellulose isolated from pineapple peel. Cellulose 25:593–606CrossRef Dai H, Ou S, Huang Y, Liu Z, Huang H (2018) Enhanced swelling and multiple-responsive properties of gelatin/sodium alginate hydrogels by the addition of carboxymethyl cellulose isolated from pineapple peel. Cellulose 25:593–606CrossRef
2.
go back to reference Kaewruang P, Benjakul S, Prodpran T (2013) Molecular and functional properties of gelatin from the skin of unicorn leatherjacket as affected by extracting temperatures. Food Chem 138:1431–1437CrossRef Kaewruang P, Benjakul S, Prodpran T (2013) Molecular and functional properties of gelatin from the skin of unicorn leatherjacket as affected by extracting temperatures. Food Chem 138:1431–1437CrossRef
3.
go back to reference Schrieber R, Gareis H (2007) Gelatine handbook: theory and industrial practice. John Wiley & Sons Schrieber R, Gareis H (2007) Gelatine handbook: theory and industrial practice. John Wiley & Sons
4.
go back to reference Lv L-C, Huang Q-Y, Ding W, Xiao X-H, Zhang H-Y, Xiong L-X (2019) Fish gelatin: the novel potential applications. J Funct Foods 63:103581CrossRef Lv L-C, Huang Q-Y, Ding W, Xiao X-H, Zhang H-Y, Xiong L-X (2019) Fish gelatin: the novel potential applications. J Funct Foods 63:103581CrossRef
5.
go back to reference Deng L, Kang X, Liu Y, Feng F, Zhang H (2017) Effects of surfactants on the formation of gelatin nanofibres for controlled release of curcumin. Food Chem 231:70–77CrossRef Deng L, Kang X, Liu Y, Feng F, Zhang H (2017) Effects of surfactants on the formation of gelatin nanofibres for controlled release of curcumin. Food Chem 231:70–77CrossRef
6.
go back to reference Kim S-K, Ngo D-H, Vo T-S (2012) Marine fish-derived bioactive peptides as potential antihypertensive agents. In: Advances in food and nutrition research. Elsevier, pp 249–260 Kim S-K, Ngo D-H, Vo T-S (2012) Marine fish-derived bioactive peptides as potential antihypertensive agents. In: Advances in food and nutrition research. Elsevier, pp 249–260
7.
go back to reference Noma T, Takasugi S, Shioyama M, Yamaji T, Itou H, Suzuki Y, Sakuraba K, Sawaki K (2017) Effects of dietary gelatin hydrolysates on bone mineral density in magnesium-deficient rats. BMC Musculoskelet Disord 18:385CrossRef Noma T, Takasugi S, Shioyama M, Yamaji T, Itou H, Suzuki Y, Sakuraba K, Sawaki K (2017) Effects of dietary gelatin hydrolysates on bone mineral density in magnesium-deficient rats. BMC Musculoskelet Disord 18:385CrossRef
8.
go back to reference Zhang Z, Zhao M, Wang J, Ding Y, Dai X, Li Y (2011) Oral administration of skin gelatin isolated from chum salmon (Oncorhynchus keta) enhances wound healing in diabetic rats. Mar Drugs 9:696–711CrossRef Zhang Z, Zhao M, Wang J, Ding Y, Dai X, Li Y (2011) Oral administration of skin gelatin isolated from chum salmon (Oncorhynchus keta) enhances wound healing in diabetic rats. Mar Drugs 9:696–711CrossRef
9.
go back to reference Alemán A, Martínez-Alvarez O (2013) Marine collagen as a source of bioactive molecules: a review. Nat Prod J 3:105–114 Alemán A, Martínez-Alvarez O (2013) Marine collagen as a source of bioactive molecules: a review. Nat Prod J 3:105–114
10.
go back to reference Hosseini SF, Gómez-Guillén MC (2018) A state-of-the-art review on the elaboration of fish gelatin as bioactive packaging: special emphasis on nanotechnology-based approaches. Trends Food Sci Technol 79:125–135CrossRef Hosseini SF, Gómez-Guillén MC (2018) A state-of-the-art review on the elaboration of fish gelatin as bioactive packaging: special emphasis on nanotechnology-based approaches. Trends Food Sci Technol 79:125–135CrossRef
12.
go back to reference Jridi M, Nasri R, Lassoued I, Souissi N, Mbarek A, Barkia A, Nasri M (2013) Chemical and biophysical properties of gelatins extracted from alkali-pretreated skin of cuttlefish (Sepia officinalis) using pepsin. Food Res Int 54:1680–1687CrossRef Jridi M, Nasri R, Lassoued I, Souissi N, Mbarek A, Barkia A, Nasri M (2013) Chemical and biophysical properties of gelatins extracted from alkali-pretreated skin of cuttlefish (Sepia officinalis) using pepsin. Food Res Int 54:1680–1687CrossRef
13.
go back to reference Yang H, Wang Y, Zhou P, Regenstein JM (2008) Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins. Food Hydrocoll 22:1541–1550CrossRef Yang H, Wang Y, Zhou P, Regenstein JM (2008) Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins. Food Hydrocoll 22:1541–1550CrossRef
14.
go back to reference Kittiphattanabawon P, Benjakul S, Visessanguan W, Shahidi F (2010) Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions. Food Hydrocoll 24:164–171CrossRef Kittiphattanabawon P, Benjakul S, Visessanguan W, Shahidi F (2010) Comparative study on characteristics of gelatin from the skins of brownbanded bamboo shark and blacktip shark as affected by extraction conditions. Food Hydrocoll 24:164–171CrossRef
15.
go back to reference Monsur HA, Jaswir I, Salleh HM, Alkahtani HA (2014) Effects of pretreatment on properties of gelatin from perch (Lates niloticus) skin. Int J Food Prop 17:1224–1236CrossRef Monsur HA, Jaswir I, Salleh HM, Alkahtani HA (2014) Effects of pretreatment on properties of gelatin from perch (Lates niloticus) skin. Int J Food Prop 17:1224–1236CrossRef
16.
go back to reference Ali AMM, Kishimura H, Benjakul S (2018) Physicochemical and molecular properties of gelatin from skin of golden carp (Probarbus Jullieni) as influenced by acid pretreatment and prior-ultrasonication. Food Hydrocoll 82:164–172CrossRef Ali AMM, Kishimura H, Benjakul S (2018) Physicochemical and molecular properties of gelatin from skin of golden carp (Probarbus Jullieni) as influenced by acid pretreatment and prior-ultrasonication. Food Hydrocoll 82:164–172CrossRef
17.
go back to reference Khiari Z, Rico D, Martin-Diana AB, Barry-Ryan C (2017) Valorization of fish by-products: rheological, textural and microstructural properties of mackerel skin gelatins. J Mater Cycles Waste Manag 19:180–191CrossRef Khiari Z, Rico D, Martin-Diana AB, Barry-Ryan C (2017) Valorization of fish by-products: rheological, textural and microstructural properties of mackerel skin gelatins. J Mater Cycles Waste Manag 19:180–191CrossRef
18.
go back to reference Tkaczewska J, Morawska M, Kulawik P, Zając M (2018) Characterization of carp (Cyprinus carpio) skin gelatin extracted using different pretreatments method. Food Hydrocoll 81:169–179CrossRef Tkaczewska J, Morawska M, Kulawik P, Zając M (2018) Characterization of carp (Cyprinus carpio) skin gelatin extracted using different pretreatments method. Food Hydrocoll 81:169–179CrossRef
19.
go back to reference Ahmad T, Ismail A, Ahmad S, Khalil K, Leo T, Awad E, Imlan J, Sazili A (2018) Effects of ultrasound assisted extraction in conjugation with aid of actinidin on the molecular and physicochemical properties of bovine hide gelatin. Molecules 23:730CrossRef Ahmad T, Ismail A, Ahmad S, Khalil K, Leo T, Awad E, Imlan J, Sazili A (2018) Effects of ultrasound assisted extraction in conjugation with aid of actinidin on the molecular and physicochemical properties of bovine hide gelatin. Molecules 23:730CrossRef
20.
go back to reference Arzeni C, Martínez K, Zema P, Arias A, Pérez O, Pilosof A (2012) Comparative study of high intensity ultrasound effects on food proteins functionality. J Food Eng 108:463–472CrossRef Arzeni C, Martínez K, Zema P, Arias A, Pérez O, Pilosof A (2012) Comparative study of high intensity ultrasound effects on food proteins functionality. J Food Eng 108:463–472CrossRef
21.
go back to reference Soria AC, Villamiel M (2010) Effect of ultrasound on the technological properties and bioactivity of food: a review. Trends Food Sci Technol 21:323–331CrossRef Soria AC, Villamiel M (2010) Effect of ultrasound on the technological properties and bioactivity of food: a review. Trends Food Sci Technol 21:323–331CrossRef
22.
go back to reference George N, Zynudheen A, Anu J, Binsi P, Joshy C (2015) Effect of pretreatment conditions and bleaching on physico-chemical and functional properties of gelatin prepared from cuttlefish skin. Indian J Fish 62(2):62–69 George N, Zynudheen A, Anu J, Binsi P, Joshy C (2015) Effect of pretreatment conditions and bleaching on physico-chemical and functional properties of gelatin prepared from cuttlefish skin. Indian J Fish 62(2):62–69
23.
go back to reference Singh P, Benjakul S (2017) Extraction and characterisation of gelatin from the skin of striped catfish (Pangasianodon hypophthalmus) and studies on its colour improvement. Afr J Biotech 16:1–9CrossRef Singh P, Benjakul S (2017) Extraction and characterisation of gelatin from the skin of striped catfish (Pangasianodon hypophthalmus) and studies on its colour improvement. Afr J Biotech 16:1–9CrossRef
24.
go back to reference Thanonkaew A, Benjakul S, Visessanguan W, Decker EA (2008) The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage. LWT Food Sci Technol 41:161–169CrossRef Thanonkaew A, Benjakul S, Visessanguan W, Decker EA (2008) The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage. LWT Food Sci Technol 41:161–169CrossRef
25.
go back to reference Kori R, Rama S, Kidwai Z (2018) Colour improvement and extraction of gelatin from the skin of striped catfish. Int J Biochem Biotechnol 7(1):782–790 Kori R, Rama S, Kidwai Z (2018) Colour improvement and extraction of gelatin from the skin of striped catfish. Int J Biochem Biotechnol 7(1):782–790
26.
go back to reference Cassol L, Rodrigues E, Noreña CPZ (2019) Extracting phenolic compounds from Hibiscus sabdariffa L. calyx using microwave assisted extraction. Ind Crops Prod 133:168–177CrossRef Cassol L, Rodrigues E, Noreña CPZ (2019) Extracting phenolic compounds from Hibiscus sabdariffa L. calyx using microwave assisted extraction. Ind Crops Prod 133:168–177CrossRef
27.
go back to reference Hu W, Zhao Y, Yang Y, Zhang H, Ding C, Hu C, Zhou L, Zhang Z, Yuan S, Chen Y (2019) Microwave-assisted extraction, physicochemical characterization and bioactivity of polysaccharides from Camptotheca acuminata fruits. Int J Biol Macromol 133:127–136CrossRef Hu W, Zhao Y, Yang Y, Zhang H, Ding C, Hu C, Zhou L, Zhang Z, Yuan S, Chen Y (2019) Microwave-assisted extraction, physicochemical characterization and bioactivity of polysaccharides from Camptotheca acuminata fruits. Int J Biol Macromol 133:127–136CrossRef
28.
go back to reference Tsukui A, Júnior HS, Oigman S, De Souza R, Bizzo H, Rezende C (2014) Microwave-assisted extraction of green coffee oil and quantification of diterpenes by HPLC. Food Chem 164:266–271CrossRef Tsukui A, Júnior HS, Oigman S, De Souza R, Bizzo H, Rezende C (2014) Microwave-assisted extraction of green coffee oil and quantification of diterpenes by HPLC. Food Chem 164:266–271CrossRef
29.
go back to reference Binsi P, Nayak N, Sarkar P, Joshy C, Ninan G, Ravishankar C (2017) Gelation and thermal characteristics of microwave extracted fish gelatin–natural gum composite gels. J Food Sci Technol 54:518–530CrossRef Binsi P, Nayak N, Sarkar P, Joshy C, Ninan G, Ravishankar C (2017) Gelation and thermal characteristics of microwave extracted fish gelatin–natural gum composite gels. J Food Sci Technol 54:518–530CrossRef
30.
go back to reference Park J-H, Choe J-H, Kim H-W, Hwang K-E, Song D-H, Yeo E-J, Kim H-Y, Choi Y-S, Lee S-H, Kim C-J (2013) Effects of various extraction methods on quality characteristics of duck feet gelatin. Korean J Food Sci Anim Resour 33:162–169CrossRef Park J-H, Choe J-H, Kim H-W, Hwang K-E, Song D-H, Yeo E-J, Kim H-Y, Choi Y-S, Lee S-H, Kim C-J (2013) Effects of various extraction methods on quality characteristics of duck feet gelatin. Korean J Food Sci Anim Resour 33:162–169CrossRef
31.
go back to reference Gómez-Guillén MC, Turnay J, Fernández-Dıaz M, Ulmo N, Lizarbe MA, Montero P (2002) Structural and physical properties of gelatin extracted from different marine species: a comparative study. Food Hydrocoll 16:25–34CrossRef Gómez-Guillén MC, Turnay J, Fernández-Dıaz M, Ulmo N, Lizarbe MA, Montero P (2002) Structural and physical properties of gelatin extracted from different marine species: a comparative study. Food Hydrocoll 16:25–34CrossRef
33.
go back to reference Horwitz W (2000) Official methods of analysis of AOAC International. AOAC International, Gaithersburg, Md. Horwitz W (2000) Official methods of analysis of AOAC International. AOAC International, Gaithersburg, Md.
35.
go back to reference Pearce KN, Kinsella JE (1978) Emulsifying properties of proteins: evaluation of a turbidimetric technique. J Agric Food Chem 26:716–723CrossRef Pearce KN, Kinsella JE (1978) Emulsifying properties of proteins: evaluation of a turbidimetric technique. J Agric Food Chem 26:716–723CrossRef
36.
go back to reference Shahidi F, Han X-Q, Synowiecki J (1995) Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem 53:285–293CrossRef Shahidi F, Han X-Q, Synowiecki J (1995) Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chem 53:285–293CrossRef
37.
go back to reference Giménez B, Gómez-Guillén MC, Montero P (2005) Storage of dried fish skins on quality characteristics of extracted gelatin. Food Hydrocoll 19:958–963CrossRef Giménez B, Gómez-Guillén MC, Montero P (2005) Storage of dried fish skins on quality characteristics of extracted gelatin. Food Hydrocoll 19:958–963CrossRef
39.
go back to reference Zhou P, Regenstein JM (2005) Effects of alkaline and acid pretreatments on Alaska pollock skin gelatin extraction. J Food Sci 70:c392–c396CrossRef Zhou P, Regenstein JM (2005) Effects of alkaline and acid pretreatments on Alaska pollock skin gelatin extraction. J Food Sci 70:c392–c396CrossRef
40.
go back to reference Cheow C, Norizah M, Kyaw Z, Howell N (2007) Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma). Food Chem 101:386–391CrossRef Cheow C, Norizah M, Kyaw Z, Howell N (2007) Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma). Food Chem 101:386–391CrossRef
43.
go back to reference Rostagno MA, Prado JM (2013) Natural product extraction: principles and applications. Royal Society of Chemistry Rostagno MA, Prado JM (2013) Natural product extraction: principles and applications. Royal Society of Chemistry
44.
go back to reference Jiang X, Chang M, Wang X, Jin Q, Wang X (2014) Effect of ultrasound treatment on oil recovery from soybean gum by using phospholipase C. J Clean Prod 69:237–242CrossRef Jiang X, Chang M, Wang X, Jin Q, Wang X (2014) Effect of ultrasound treatment on oil recovery from soybean gum by using phospholipase C. J Clean Prod 69:237–242CrossRef
45.
go back to reference Nagarajan M, Benjakul S, Prodpran T, Songtipya P, Kishimura H (2012) Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures. Food Hydrocoll 29:389–397CrossRef Nagarajan M, Benjakul S, Prodpran T, Songtipya P, Kishimura H (2012) Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures. Food Hydrocoll 29:389–397CrossRef
46.
go back to reference Courts A (1961) Structural changes in collagen. 2. Enhanced solubility of bovine collagen: reactions with hydrogen peroxide and some properties of soluble eucollagen. Biochem J 81:356CrossRef Courts A (1961) Structural changes in collagen. 2. Enhanced solubility of bovine collagen: reactions with hydrogen peroxide and some properties of soluble eucollagen. Biochem J 81:356CrossRef
47.
go back to reference Donnelly TH, McGinnis RS (1977) Gelatin manufacture-peroxide liquefaction process Donnelly TH, McGinnis RS (1977) Gelatin manufacture-peroxide liquefaction process
48.
go back to reference Poppe H (1997) Some reflections on speed and efficiency of modern chromatographic methods. J Chromatogr A 778:3–21CrossRef Poppe H (1997) Some reflections on speed and efficiency of modern chromatographic methods. J Chromatogr A 778:3–21CrossRef
50.
go back to reference Kong J, Yu S (2007) Fourier transform infrared spectroscopic analysis of protein secondary structures. Acta Biochim Biophys Sin 39:549–559CrossRef Kong J, Yu S (2007) Fourier transform infrared spectroscopic analysis of protein secondary structures. Acta Biochim Biophys Sin 39:549–559CrossRef
53.
go back to reference Nur Hanani ZA, Beatty E, Roos YH, Morris MA, Kerry JP (2013) Development and characterization of biodegradable composite films based on gelatin derived from beef, pork and fish sources. Foods 2:1–17CrossRef Nur Hanani ZA, Beatty E, Roos YH, Morris MA, Kerry JP (2013) Development and characterization of biodegradable composite films based on gelatin derived from beef, pork and fish sources. Foods 2:1–17CrossRef
55.
go back to reference Uriarte-Montoya MH, Santacruz-Ortega H, Cinco-Moroyoqui FJ, Rouzaud-Sández O, Plascencia-Jatomea M, Ezquerra-Brauer JM (2011) Giant squid skin gelatin: chemical composition and biophysical characterization. Food Res Int 44:3243–3249CrossRef Uriarte-Montoya MH, Santacruz-Ortega H, Cinco-Moroyoqui FJ, Rouzaud-Sández O, Plascencia-Jatomea M, Ezquerra-Brauer JM (2011) Giant squid skin gelatin: chemical composition and biophysical characterization. Food Res Int 44:3243–3249CrossRef
56.
go back to reference Gómez-Guillén M, Pérez-Mateos M, Gómez-Estaca J, López-Caballero E, Giménez B, Montero P (2009) Fish gelatin: a renewable material for developing active biodegradable films. Trends Food Sci Technol 20:3–16CrossRef Gómez-Guillén M, Pérez-Mateos M, Gómez-Estaca J, López-Caballero E, Giménez B, Montero P (2009) Fish gelatin: a renewable material for developing active biodegradable films. Trends Food Sci Technol 20:3–16CrossRef
57.
go back to reference Tümerkan ET, Cansu Ü, Boran G, Mac Regenstein J, Özoğul F (2019) Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins. Food Chem 287:273–279CrossRef Tümerkan ET, Cansu Ü, Boran G, Mac Regenstein J, Özoğul F (2019) Physiochemical and functional properties of gelatin obtained from tuna, frog and chicken skins. Food Chem 287:273–279CrossRef
59.
go back to reference Mad-Ali S, Benjakul S, Prodpran T, Maqsood S (2017) Characteristics and gelling properties of gelatin from goat skin as affected by drying methods. J Food Sci Technol 54:1646–1654CrossRef Mad-Ali S, Benjakul S, Prodpran T, Maqsood S (2017) Characteristics and gelling properties of gelatin from goat skin as affected by drying methods. J Food Sci Technol 54:1646–1654CrossRef
60.
go back to reference Hazirah MN, Isa M, Sarbon N (2016) Effect of xanthan gum on the physical and mechanical properties of gelatin-carboxymethyl cellulose film blends. Food Packag Shelf Life 9:55–63CrossRef Hazirah MN, Isa M, Sarbon N (2016) Effect of xanthan gum on the physical and mechanical properties of gelatin-carboxymethyl cellulose film blends. Food Packag Shelf Life 9:55–63CrossRef
61.
go back to reference Yu Z-L, Zeng W-C, Zhang W-H, Liao X-P, Shi B (2016) Effect of ultrasonic pretreatment on kinetics of gelatin hydrolysis by collagenase and its mechanism. Ultrason Sonochem 29:495–501CrossRef Yu Z-L, Zeng W-C, Zhang W-H, Liao X-P, Shi B (2016) Effect of ultrasonic pretreatment on kinetics of gelatin hydrolysis by collagenase and its mechanism. Ultrason Sonochem 29:495–501CrossRef
62.
go back to reference Aewsiri T, Benjakul S, Visessanguan W (2009) Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide. Food Chem 115:243–249CrossRef Aewsiri T, Benjakul S, Visessanguan W (2009) Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide. Food Chem 115:243–249CrossRef
63.
go back to reference Li D, Mu C, Zhang Q, Zhou Y, Lin W (2010) Effects of microwave irradiation on collagen denaturation. J Food Biochem 34:1319–1331CrossRef Li D, Mu C, Zhang Q, Zhou Y, Lin W (2010) Effects of microwave irradiation on collagen denaturation. J Food Biochem 34:1319–1331CrossRef
64.
go back to reference Kchaou H, Benbettaieb N, Jridi M, Nasri M, Debeaufort F (2019) Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films. Food Hydrocoll 97:105196CrossRef Kchaou H, Benbettaieb N, Jridi M, Nasri M, Debeaufort F (2019) Influence of Maillard reaction and temperature on functional, structure and bioactive properties of fish gelatin films. Food Hydrocoll 97:105196CrossRef
65.
go back to reference Pirestani S, Nasirpour A, Keramat J, Desobry S, Jasniewski J (2018) Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system. Food Hydrocoll 79:228–234CrossRef Pirestani S, Nasirpour A, Keramat J, Desobry S, Jasniewski J (2018) Structural properties of canola protein isolate-gum Arabic Maillard conjugate in an aqueous model system. Food Hydrocoll 79:228–234CrossRef
66.
go back to reference Krokida MK, Maroulis ZB (2001) Structural properties of dehydrated products during rehydration. Int J Food Sci Technol 36:529–538CrossRef Krokida MK, Maroulis ZB (2001) Structural properties of dehydrated products during rehydration. Int J Food Sci Technol 36:529–538CrossRef
67.
go back to reference Zhou B, Zhang M, Fang Z, Liu Y (2015) Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein. Food Bioprod Process 96:306–313CrossRef Zhou B, Zhang M, Fang Z, Liu Y (2015) Effects of ultrasound and microwave pretreatments on the ultrafiltration desalination of salted duck egg white protein. Food Bioprod Process 96:306–313CrossRef
68.
go back to reference Requena JR, Dimitrova MN, Legname G, Teijeira S, Prusiner SB, Levine RL (2004) Oxidation of methionine residues in the prion protein by hydrogen peroxide. Arch Biochem Biophys 432:188–195CrossRef Requena JR, Dimitrova MN, Legname G, Teijeira S, Prusiner SB, Levine RL (2004) Oxidation of methionine residues in the prion protein by hydrogen peroxide. Arch Biochem Biophys 432:188–195CrossRef
69.
go back to reference Mulinacci F, Poirier E, Capelle MA, Gurny R, Arvinte T (2013) Influence of methionine oxidation on the aggregation of recombinant human growth hormone. Eur J Pharm Biopharm 85:42–52CrossRef Mulinacci F, Poirier E, Capelle MA, Gurny R, Arvinte T (2013) Influence of methionine oxidation on the aggregation of recombinant human growth hormone. Eur J Pharm Biopharm 85:42–52CrossRef
70.
go back to reference Benbettaïeb N, Karbowiak T, Brachais C-H, Debeaufort F (2016) Impact of electron beam irradiation on fish gelatin film properties. Food Chem 195:11–18CrossRef Benbettaïeb N, Karbowiak T, Brachais C-H, Debeaufort F (2016) Impact of electron beam irradiation on fish gelatin film properties. Food Chem 195:11–18CrossRef
71.
go back to reference Barreto P, Pires A, Soldi V (2003) Thermal degradation of edible films based on milk proteins and gelatin in inert atmosphere. Polym Degrad Stab 79:147–152CrossRef Barreto P, Pires A, Soldi V (2003) Thermal degradation of edible films based on milk proteins and gelatin in inert atmosphere. Polym Degrad Stab 79:147–152CrossRef
72.
go back to reference Muthyala S, Bhonde RR, Nair PD (2010) Cytocompatibility studies of mouse pancreatic islets on gelatin-PVP semi IPN scaffolds in vitro: potential implication towards pancreatic tissue engineering. Islets 2:357–366CrossRef Muthyala S, Bhonde RR, Nair PD (2010) Cytocompatibility studies of mouse pancreatic islets on gelatin-PVP semi IPN scaffolds in vitro: potential implication towards pancreatic tissue engineering. Islets 2:357–366CrossRef
73.
go back to reference Oszmiański J, Wojdyło A (2007) Effects of various clarification treatments on phenolic compounds and color of apple juice. Eur Food Res Technol 224:755–762CrossRef Oszmiański J, Wojdyło A (2007) Effects of various clarification treatments on phenolic compounds and color of apple juice. Eur Food Res Technol 224:755–762CrossRef
74.
go back to reference Sinthusamran S, Benjakul S, Kishimura H (2014) Characteristics and gel properties of gelatin from skin of seabass (Lates calcarifer) as influenced by extraction conditions. Food Chem 152:276–284CrossRef Sinthusamran S, Benjakul S, Kishimura H (2014) Characteristics and gel properties of gelatin from skin of seabass (Lates calcarifer) as influenced by extraction conditions. Food Chem 152:276–284CrossRef
75.
go back to reference Jridi M, Lassoued I, Kammoun A, Nasri R, Nasri M, Souissi N (2015) Screening of factors influencing the extraction of gelatin from the skin of cuttlefish using supersaturated design. Food Bioprod Process 94:525–535CrossRef Jridi M, Lassoued I, Kammoun A, Nasri R, Nasri M, Souissi N (2015) Screening of factors influencing the extraction of gelatin from the skin of cuttlefish using supersaturated design. Food Bioprod Process 94:525–535CrossRef
76.
go back to reference Zayas JF (1997) Functionality of proteins in food, pp 6–67 Zayas JF (1997) Functionality of proteins in food, pp 6–67
77.
go back to reference Townsend A, Nakai S (1983) Relationships between hydrophobicity and foaming characteristics of food proteins. J Food Sci 48:588–594CrossRef Townsend A, Nakai S (1983) Relationships between hydrophobicity and foaming characteristics of food proteins. J Food Sci 48:588–594CrossRef
78.
go back to reference Damodaran S (1997) Food proteins and their applications, pp 57–110 Damodaran S (1997) Food proteins and their applications, pp 57–110
79.
go back to reference van der Ven C, Gruppen H, de Bont DB, Voragen AG (2002) Correlations between biochemical characteristics and foam-forming and-stabilizing ability of whey and casein hydrolysates. J Agric Food Chem 50:2938–2946CrossRef van der Ven C, Gruppen H, de Bont DB, Voragen AG (2002) Correlations between biochemical characteristics and foam-forming and-stabilizing ability of whey and casein hydrolysates. J Agric Food Chem 50:2938–2946CrossRef
80.
go back to reference Liu D, Liang L, Regenstein JM, Zhou P (2012) Extraction and characterisation of pepsin-solubilised collagen from fins, scales, skins, bones and swim bladders of bighead carp (Hypophthalmichthys nobilis). Food Chem 133:1441–1448CrossRef Liu D, Liang L, Regenstein JM, Zhou P (2012) Extraction and characterisation of pepsin-solubilised collagen from fins, scales, skins, bones and swim bladders of bighead carp (Hypophthalmichthys nobilis). Food Chem 133:1441–1448CrossRef
81.
go back to reference Abdelmalek BE, Gómez-Estaca J, Sila A, Martinez-Alvarez O, Gómez-Guillén MC, Chaabouni-Ellouz S, Ayadi MA, Bougatef A (2016) Characteristics and functional properties of gelatin extracted from squid (Loligo vulgaris) skin. LWT Food Sci Technol 65:924–931CrossRef Abdelmalek BE, Gómez-Estaca J, Sila A, Martinez-Alvarez O, Gómez-Guillén MC, Chaabouni-Ellouz S, Ayadi MA, Bougatef A (2016) Characteristics and functional properties of gelatin extracted from squid (Loligo vulgaris) skin. LWT Food Sci Technol 65:924–931CrossRef
83.
go back to reference Sikorski ZE (2001) Functional properties of proteins in food systems. Chemical and functional properties of food proteins, pp 113–135 Sikorski ZE (2001) Functional properties of proteins in food systems. Chemical and functional properties of food proteins, pp 113–135
84.
go back to reference Sow LC, Yang H (2015) Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin. Food Hydrocoll 45:72–82CrossRef Sow LC, Yang H (2015) Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin. Food Hydrocoll 45:72–82CrossRef
Metadata
Title
Effect of pretreatment-assisted extraction on the physicochemical and structural properties of Rhinobatos cemiculus skin gelatin
Authors
Soumaya Boughriba
Rim Nasri
Suming Li
Moncef Nasri
Nabil Souissi
Publication date
27-01-2022
Publisher
Springer Berlin Heidelberg
Published in
Polymer Bulletin / Issue 1/2023
Print ISSN: 0170-0839
Electronic ISSN: 1436-2449
DOI
https://doi.org/10.1007/s00289-021-04038-5

Other articles of this Issue 1/2023

Polymer Bulletin 1/2023 Go to the issue

Premium Partners