Optimization of gelatin extraction from silver carp skin.
Fish skins are a by-product of the fish processing industry that can be successfully processed into gelatin. This study was designed to optimize the extraction process to obtain the highest yield, gel strength, and viscosity for gelatin production from silver carp skin. A fractional factorial design (2 levels, resolution III, 2(9-5)) was chosen to screen 9 parameters to determine the most significant ones. Those found to be significant were optimized to determine the maximum value for 3 dependent variables mentioned above. The hydroxyproline content and hydroxyproline/protein ratio of the skin were 1.7% and 6.5%, respectively. The protein content of the skin was 26%. The hydroxyproline content of the gelatin for the sample giving the highest hydroxyproline/protein ratio was 10.9%. This sample was arbitrarily called pure gelatin and the purity of the remaining samples was between 71.8% and 97%. The highest protein and gelatin recovery was 78.1% and 98.8% of the total available, respectively. The latter, gelatin recovery, is proposed to be used instead of protein yield. Four variables were determined as significant in screening and these variables were studied by a central composite rotatable design (4-factor and 5-level with 6 central points) to model the system and response surface methodology was used for optimization. The optimum extraction conditions were 50 degrees C for the extraction temperature, 0.1 N HCl for the acid concentration, 45 min for the acid pretreatment time, and finally 4 : 1 (v/w) for the water/skin ratio. The predicted responses for these extraction conditions were 630 g gel strength, 6.3 cP viscosity, and 80.8% gelatin recovery. The data suggest that silver carp skin gelatin is similar to those of fish gelatins currently being exploited commercially.
Boran
G
G
Dept. of Food Science, Cornell Univ., Stocking Hall, Ithaca, NY 14853-7201, USA.
Regenstein
J M
JM
D000818:Animals; D002347:Carps; D005591:Chemical Fractionation / Q000379:methods; D029941:Fish Proteins / Q000302:isolation & purification; D005525:Food-Processing Industry / Q000191:economics; D005780:Gelatin / Q000737:chemistry / Q000302:isolation & purification*; D005782:Gels / Q000737:chemistry; D006851:Hydrochloric Acid / Q000737:chemistry; D006909:Hydroxyproline / Q000032:analysis; D007220:Industrial Waste / Q000032:analysis* / Q000191:economics; D008962:Models, Theoretical; D012867:Skin / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors; D014783:Viscosity
D029941:Fish Proteins; D005782:Gels; D007220:Industrial Waste; D005780:Gelatin; D006851:Hydrochloric Acid; D006909:Hydroxyproline