Characteristic and Functional Properties of Gelatin from the Bones of Alaska Pollock (Theragra chalcogramma) and Yellowfin Sole (Limanda aspera) with Papain-Aided Process

ABSTRACT

Fish gelatin was extracted from the bone of Alaska pollock (Theragra chalcogramma) and yellowfin sole (Limanda aspera) using papain-aided process and the characteristic and functional properties were analyzed. The bones of Alaska pollock and yellowfin sole yielded 9.07% and 7.15% gelatin, respectively. Protein was the main component (84.67–91.76 g/100 g) in both gelatins. There was no significant difference in whiteness between the two gelatins. The absorption peak of Alaska pollock bone gelatin (ABG) and yellowfin sole bone gelatin (YBG) in ultraviolet-visible (UV-vis) spectra was 209 nm and 211 nm, respectively. Scanning electron microscope (SEM) and Fourier transform infrared (FTIR) investigations indicated the existence of helical arrangements and uniform network structures in the two gelatins. The gel strength of ABG (105.64 g) was significantly lower than that of YBG (187.39 g), possibly due to the presence of shorter chains as indicated by the degradation of α-, β-, and γ-chains. ABG also had lower emulsibility and foamability than YBG, which was associated with relatively lower hydrophobic amino acids. Therefore, yellowfin sole would be a better potential marine source of gelatin obtained from fish processing by-products.

KEYWORDS:

• Gelatin
• fish bone
• functional properties
• papain

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This research was supported by the China Postdoctoral Science Foundation No. [2016M592021, 2016M602635], the fund of the Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University No.[FQS-201705], the Doctoral Scientific Research Foundation of Liaoning Province of China No. [20170520114], and the Team Support Program for the Taishan Scholar of Blue Industry leading personnel of shandong Province of China No. [LZBZ2015-19].