Membrane fractionation of gelatins extracted from skin of yellowfin tuna (Thunnus albacares): effect on molecular sizes and gelling properties of fractions

IF 2.1 4区 农林科学
M. Montero, Óscar G. Acosta, Ana I. Bonilla
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引用次数: 1

Abstract

ABSTRACT Membrane separation technologies allow the implementation of environmentally friendly and cost-effective processes to separate fine particles and molecules. Fractionation process of proteins from tuna skin gelatin was performed in four consecutive filtration steps using four membranes with pore diameters of 800 nm, 100 nm, 50 nm, and 20 nm. The retentates obtained from all membranes exhibited a similar protein size distribution. Gel strength and gelling and melting temperatures did not differ significantly among the tuna skin gelatin and the four retentates (p > .05). The permeate from the 20 nm pore diameter membrane exhibited significantly lower gelling properties than the other fractions (p < .05). The retentates of the four membranes presented gel strength values between 228 and 440 g. Gelling and melting temperatures from retentates and tuna skin gelatin ranged from 10.0 to 13.4°C and 18.0 to 20.6°C, respectively.
从黄鳍金枪鱼(Thunnus albacares)皮中提取的明胶的膜分离:对其分子大小和凝胶性质的影响
摘要:膜分离技术可以实现环保且经济高效的分离细颗粒和分子的工艺。使用孔径为800的四个膜,在四个连续的过滤步骤中进行从金枪鱼皮明胶中分离蛋白质的过程 nm,100 nm,50 nm和20 nm。从所有膜获得的滞留物显示出相似的蛋白质大小分布。在金枪鱼皮明胶和四种滞留物之间,凝胶强度、凝胶化和熔融温度没有显著差异(p > .05)。来自20 nm孔径的膜表现出明显低于其它组分的胶凝性能(p < .05)。四种膜的滞留物的凝胶强度值在228和440之间 g.滞留物和金枪鱼皮明胶的凝胶化和熔融温度分别为10.0至13.4°C和18.0至20.6°C。
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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