ISSN 2169-3048
International Journal of Biochemistry and Biotechnology ISSN 2169-3048 Vol. 7 (1), pp. 782-790, January, 2018. © International Scholars Journals
Full Length Research Paper
Colour improvement and extraction of gelatin from the skin of striped catfish
Ram Kori1, Singh Rama2 and Zakir Kidwai2
1Department of Fishery Science, Faculty of Agriculture, Acharya Nagarjuna University, Andhra Pradesh, India.
2Department of Food Science, Faculty of Agriculture, Dravidian University, Pradesh, India.
Corresponding author's E-mail: [email protected]
Accepted 02 January, 2017
Abstract
Functional properties of gelatin from skin of striped catfish with and without bleaching for 48 h by 5% H2O2 (w/v)) were studied. Gelatin from skin bleached with 5% H 2O2 for 48 h showed the highest yield (16.18 g). Bleaching not only improved the colour of gelatin gel by increasing the L* (lightness)-value and decreasing a*(redness/greenness)-value, but also enhanced the bloom strength and the emulsifying and foaming properties of the resulting gelatin. Fourier transform infrared spectroscopic study showed higher intermolecular interactions and denaturation of gelatin from bleached skin than that of the control. These results indicated that hydrogen peroxide most likely induced the oxidation of gelatin, resulting in the formation of gelatin cross-links, hence improved functional properties.
Key words: Gelatin, catfish, color, bloom strength.