:: Volume 13, Issue 1 (Spring 2018) ::
2018, 13(1): 105-113 Back to browse issues page
Investigation of Characteristics of Gelatin Produced From Common Carp (Cyprinus Carpio) Wastes by Enzymatic Hydrolysis
A Mirzapour Kouhdasht , M Moosavi-Nasab, M Aminlari
Shiraz University
Abstract:   (2150 Views)

Background and Objectives: Gelatin is one of the most widely used colloidal proteins, which has unique characteristics and numerous applications, including the food industry, pharmaceutical, medical, and photography. On the other hand, significant amounts of fish-based factories that use fish as a raw material waste large amounts of residue materials. The aim of this study was to produce gelatin by microbial alkaline protease, from common scallops and fins of common carp wastes.
Materials & Methods: Different amounts of enzyme (5, 10, 15, 20, and 25 Unite/g fins and scales) were used to carry out the hydrolysis and extract gelatin. The physicochemical and functional properties of produced gelatin by the 20 unit enzyme, which was the most efficient level of enzyme, were compared with commercial gelatin. The yield of gelatin production was determined based on the wet weight of scales and fins, for each concentration of enzyme. Also SDS-PAGE was done to determine molecular weight of gelatin subunits.
Results: The results showed that there is no significant difference between the protein and moisture content of both gelatins, but ash content was significantly different. Gelling temperature was equal approximately in both gelatins, but gelling time and melting temperature of gelatins were implicated different results. The results also showed that 20 unit enzyme per gram scale and fin powder was the optimum concentration. The SDS-PAGE pattern showed three bonds with 200, 120, and 100 kilo Dalton for beta, alpha 1, and alpha 2 chain respectively.
Conclusion: All of investigations indicated that this way has the potential to replace the commercial gelatin, especially for Muslims in all of the world, who have concern about their products with the Halal gelatin from safe resources.

Keywords: Fish gelatin, Physicochemical characteristics, Fish wastes
Full-Text [PDF 353 kb]   (1445 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2016/10/28 | Accepted: 2017/05/27 | Published: 2018/04/21

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Volume 13, Issue 1 (Spring 2018) Back to browse issues page