Structural Characteristics of Tilapia (Oreochromis mossambicus) Bone Gelatin: Effects of Different Liming Methods

Figures & data

FIGURE 1 The appearance of dried tilapia bones treated with papain and Ca(OH)₂. Bones in the row above were tilapia bones treated with papain; Bones in the row below were tilapia bones treated with Ca(OH)₂.

FIGURE 2 SEM micrographs of the surface morphology and microstructure of tilapia opercular which treated with papain and Ca(OH)₂. (A1) surface of desalinated opercular; (A2) section of desalinated opercular; (B1) surface of desalinated opercular treated with Ca(OH)₂; (B2) section of desalinated opercular treated with Ca(OH)₂; (C1) surface of desalinated opercular treated with papain; (C2) section of desalinated opercular treated with papain.

FIGURE 3 DSC thermograms of tilapia bones treated with papain and Ca(OH)₂.

FIGURE 4 The SDS-PAGE patterns of PT and AT gelatin. Lane 1: first PT gelatin; Lane 2: second PT gelatin; Lane 3: third PT gelatin; Lane 4: standard protein; Lane 5: first AT gelatin; Lane 6: second AT gelatin; Lane 7: third AT gelatin; Lane 8: first channel catfish head bone gelatin. Molecular weights from top to bottom in the standard protein are 97,400, 66,200, 43,000, 31,000, and 20,000Da, respectively.

FIGURE 5 Fourier transform infrared spectrum of AT1 (first AT gelatin), PT1 (first PT gelatin), and porcine skin gelatin.

TABLE 1 Mean amino acid compositions for PT and AT (residues/1000)

	PT			AT
Amino acid	First	Second	Third	First	Second	Third	Porcine skin gelatin^a
Asp	47	47	50	45	46	46	46
Glu	80	82	86	77	80	82	83
Ser	35	36	37	35	33	34	36
His	7	6	8	7	6	6	5
Gly	357	362	351	355	356	351	355
Thr	24	24	27	23	23	24	18
Arg	54	54	52	53	53	56	53
Ala	125	127	124	123	124	124	116
Tyr	4	3	5	3	3	4	3
Cys-s	0	0	1	1	1	1	1
Val	21	21	23	20	20	22	24
Met	9	9	9	8	8	8	5
Phe	13	14	15	13	13	14	14
Ile	11	11	12	10	11	11	12
Leu	24	24	26	25	24	23	25
Lys	25	26	25	24	25	25	29
Pro	97	91	90	112	109	109	90
Hyp	68	63	58	66	65	60	86

Determinations were performed in triplicate and data correspond to mean values;

^aThe result is from Zhang et al. (2011).

FIGURE 6 Gel strengths of gelatins extracted from tilapia bone.

FIGURE 7 Yields of gelatins extracted from tilapia bone.

FIGURE 8 The pI values of the AT (A) and PT (B) gelatin.

FIGURE 9 Viscosities of gelatins extracted from tilapia bone.

FIGURE 10 Evolution of viscoelastic properties during cooling from 35 to 6°C (1) and heating from 6 to 35°C (2) of 66.7 g L⁻¹ gelatin solutions. (A) the elastic modulus (G’, Pa); (B) the viscosity modulus (G”, Pa); (C) the phase angle (rad).

Zhang, F.X.; Xu, S.Y.; Wang, Z. Pre-treatment optimization and properties of gelatin from freshwater fish scales. Food and Bioproducts Processing 2011, 89,185–193.

 Google Scholar