title: Effect of different pretreatments on functional properties of African catfish (Clarias gariepinus) skin gelatin.
abstract: Pretreatments with different types of alkali and acid were compared to determine their effects on gelatin extraction from African catfish (Clarias gariepinus) skin. The study was divided into three parts. In the first part, the skins were only treated with alkaline (Ca(OH)2 or NaOH) solution or pretreated with acetic acid solution. For second part, combination of alkali and acid pretreatment was carried out. For the third part, the skins were first treated with NaOH solution, followed by the treatment with acetic acid, citric acid or sulfuric acid solution. Functional properties including the yield of protein recovery, gel strength, viscosity, pH and viscoelastic properties were determined on gelatins obtained with different pretreatment conditions. Pretreatment with alkali removed noncollagenous proteins effectively, whilst acid pretreatment induced some loss of collagenous proteins. Combination of alkali and acid pretreatment not only removed the noncollagenous proteins and caused a significant amount of swelling, but also provided the proper pH condition for extraction, during which some cross-linkages could be further destroyed but with less breakage of intramolecular peptide chains. Pretreatment of catfish skins with 0.2 N NaOH followed by 0.05 M acetic acid improved yield of protein recovery, gel strength, viscosity, melting temperature and gelling temperature of gelatin extract.
authors.affiliation: Program of Food Science, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Malaysia.
authors.forename: S F
authors.initials: SF
authors.lastname: See
authors.affiliation: Program of Food Science, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Malaysia.
authors.forename: M
authors.initials: M
authors.lastname: Ghassem
authors.affiliation: Program of Food Science, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Malaysia.
authors.forename: S
authors.initials: S
authors.lastname: Mamot
authors.affiliation: Program of Food Science, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 Bangi, Malaysia.
authors.forename: A S
authors.initials: AS
authors.lastname: Babji
keywords: African catfish; Gel strength; Gelatin; Pretreatment; Viscoelastic properties