Journal article
Separation and characterization of alpha-chain subunits from tilapia (Tilapia zillii) skin gelatin using ultrafiltration
Food chemistry, Vol.188, pp.350-356
12/01/2015
Handle:
https://hdl.handle.net/2376/104949
PMID: 26041203
Abstract
•Alpha-chain subunits of tilapia skin gelatin could be separated by ultrafiltration.•The α1-subunit was separated from gelatin by regenerated cellulose membrane.•The α2-subunit was separated from gelatin by polyethersulfone membrane.•The Tg of α1-subunit was higher than that of α1-subunit during the first DSC scan.•Reduced viscosity of α1-subunit was higher than that of α2-subunit below 16°C.
Alpha-chain subunits were separated from tilapia skin gelatin using ultrafiltration, and the physicochemical properties of obtained subunits were investigated. As a result, α1-subunit and α2-subunit could be successfully separated by 100kDa MWCO regenerated cellulose membranes and 150kDa MWCO polyethersulfone membranes, respectively. Glycine was the most dominant amino acid in both α1-subunit and α2-subunit. However, the tyrosine content was higher in α2-subunit than in α1-subunit, resulting in strong absorption near 280nm observed in the UV absorption spectrum. Based on the DSC analysis, it was found that the glass transition temperatures of gelatin, α1-subunit and α2-subunit were 136.48°C, 126.77°C and 119.43°C, respectively. Moreover, the reduced viscosity and denaturation temperature of α1-subunit were higher than those of α2-subunit, and the reduced viscosity reached the highest when α-subunits were mixed with α1/α2 ratio of approximately 2, suggesting that α1-subunit plays a more important role in the thermostability of gelatin than α2-subunit.
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Details
- Title
- Separation and characterization of alpha-chain subunits from tilapia (Tilapia zillii) skin gelatin using ultrafiltration
- Creators
- Shulin Chen - College of Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaLanlan Tang - College of Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaWenjin Su - College of Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaWuyin Weng - College of Food and Biological Engineering, Jimei University, Xiamen 361021, ChinaKazufumi Osako - Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, JapanMunehiko Tanaka - Kokugakuin Tochigi Junior College, 601 Hirai-machi, Tochigi 328-8588, Japan
- Publication Details
- Food chemistry, Vol.188, pp.350-356
- Academic Unit
- Biological Systems Engineering, Department of
- Publisher
- Elsevier Ltd
- Identifiers
- 99900546502301842
- Language
- English
- Resource Type
- Journal article