Tuna skin gelatin production: optimization of extraction steps and process scale-up
Đã lưu trong:
| Nhiều tác giả: | , |
|---|---|
| Định dạng: | artículo original |
| Ngày xuất bản: | 2020 |
| Miêu tả: | Advantages of fish gelatin production include reduction of environmental impacts from waste, improved functionality, and fewer socio-cultural constraints. The extraction of gelatin from Yellowfin tuna (Thunnus albacares) skin was optimized using response surface methodology. Conditions for acid pretreatment (acetic acid concentration and treatment time) had a significant effect (p < 0.05) on the response variables skin hydration, gelatin extract, gel strength, and gel pH. Conditions for the extraction step (treatment temperature and treatment time) had a significant effect (p < 0.05) on the response variables gelling temperature, melting temperature, and gel strength. Process conditions affected the gel properties, and some effects were confirmed by evaluating the molecular weight profile of extracted proteins obtained through SDS-PAGE. The feasibility of the general extraction process scale-up was evaluated by comparing process yields and characteristics of gelatins, obtained at laboratory and pilot plant scales (scale-up ratio 80:1). |
| Quốc gia: | Kérwá |
| Tổ chức giáo dục: | Universidad de Costa Rica |
| Repositorio: | Kérwá |
| Ngôn ngữ: | Inglés |
| OAI Identifier: | oai:kerwa.ucr.ac.cr:10669/86124 |
| Truy cập trực tuyến: | https://www.tandfonline.com/doi/full/10.1080/19476337.2020.1801849 https://hdl.handle.net/10669/86124 |
| Từ khóa: | Gelatina de pescado Fish gelatin Pez marino Pretratamiento ácido Proceso de extracción Propiedades del gel Tuna skin Acid pretreatment Extraction process Gel properties |