The Characteristics of Gelatin from Scales of Tilapia (Oreochromis spp.)

Abstract:

Gelatin was extracted from tilapia (Oreochromis spp.) scale after decalcification. The content of protein in the gelatin was 92.5% (w/w). The amount of imino acids (proline and hydroxyproline) was 167 residues per 1000 residues. Its gel strength, melting point and degradation temperature were 271 g, 27.0 °C and 59.7 °C, respectively. Fourier transform infrared spectroscopy spectra showed that the intensity of major absorption bands in the gelatin was higher than that in bovine bone gelatin. The gelatin had visible β-component and degradation fragments.

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 1881-1885
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.1881
• Online since: September 2013
• Authors: Xu Dong Zhao, Shao Kui Zeng, Hua Shuang Huang, Chao Hua Zhang
• Keywords: Characteristic, Extraction, Gelatin, Scale, Tilapia

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