Cover Image

Enzymatic extraction of gelatin from threadfin bream (nemipterus japonicas) skin / Normah Ismail and Izaty Hasni Ismail

Threadfin bream (Nemipterus japonicus) skin gelatin was enzymatically extracted for 6 or 12 hrs at 60°C, pH 8 in the presence of alcalase. The gelatin was analyzed for yield, gel strength, melting point, setting point, setting time, viscosity, solubility and molecular weight distribution. The gelati...

Full description

Saved in:
Bibliographic Details
Main Authors: Ismail, Normah, Ismail, Izaty Hasni
Format: Article
Language:English
Published: 2016
Subjects:
Extraction (Chemistry)
Gelatin
Online Access:https://ir.uitm.edu.my/id/eprint/44347/1/44347.pdf
https://ir.uitm.edu.my/id/eprint/44347/
https://scilett-fsg.uitm.edu.my/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.uitm.ir.44347
record_format eprints
spelling my.uitm.ir.443472022-05-20T08:40:50Z https://ir.uitm.edu.my/id/eprint/44347/ Enzymatic extraction of gelatin from threadfin bream (nemipterus japonicas) skin / Normah Ismail and Izaty Hasni Ismail Ismail, Normah Ismail, Izaty Hasni Extraction (Chemistry) Gelatin Threadfin bream (Nemipterus japonicus) skin gelatin was enzymatically extracted for 6 or 12 hrs at 60°C, pH 8 in the presence of alcalase. The gelatin was analyzed for yield, gel strength, melting point, setting point, setting time, viscosity, solubility and molecular weight distribution. The gelatin was also compared with commercial gelatin. The 12 hrs extraction time yield 7.74% gelatin and the gelatin was more soluble while 6 hrs gelatin resulted in 5.69% yield. Gel strength of the extracted gelatin decrease with longer extraction time. The 6 hrs gelatin exhibited gel strength of 324.93g which was very close to the commercial gelatin (342.10g) while 12 hrs gelatin gel strength was 202.47g. Melting points of threadfin bream gelatin increased when the extraction time increased ranging from 25.53 to 29.42°C while commercial gelatin melted at 34.03°C. Threadfin bream gelatins set at lower temperature and longer time with increase in extraction time compared to commercial gelatin. The gelatin extracted for 6 hrs resulted in higher gel strength, viscosity, melting point, setting point and shorter setting time than the 12 hrs gelatin. This shows that the 6 hrs extracted gelatin is more suitable to be used in food production than the 12 hrs gelatin. 2016-06 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/44347/1/44347.pdf (2016) Enzymatic extraction of gelatin from threadfin bream (nemipterus japonicas) skin / Normah Ismail and Izaty Hasni Ismail. Science Letters (ScL), 10 (1): 6. pp. 18-23. ISSN (eISSN): 2682-8626 https://scilett-fsg.uitm.edu.my/
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Extraction (Chemistry)
Gelatin
spellingShingle Extraction (Chemistry)
Gelatin
Ismail, Normah
Ismail, Izaty Hasni
Enzymatic extraction of gelatin from threadfin bream (nemipterus japonicas) skin / Normah Ismail and Izaty Hasni Ismail
description Threadfin bream (Nemipterus japonicus) skin gelatin was enzymatically extracted for 6 or 12 hrs at 60°C, pH 8 in the presence of alcalase. The gelatin was analyzed for yield, gel strength, melting point, setting point, setting time, viscosity, solubility and molecular weight distribution. The gelatin was also compared with commercial gelatin. The 12 hrs extraction time yield 7.74% gelatin and the gelatin was more soluble while 6 hrs gelatin resulted in 5.69% yield. Gel strength of the extracted gelatin decrease with longer extraction time. The 6 hrs gelatin exhibited gel strength of 324.93g which was very close to the commercial gelatin (342.10g) while 12 hrs gelatin gel strength was 202.47g. Melting points of threadfin bream gelatin increased when the extraction time increased ranging from 25.53 to 29.42°C while commercial gelatin melted at 34.03°C. Threadfin bream gelatins set at lower temperature and longer time with increase in extraction time compared to commercial gelatin. The gelatin extracted for 6 hrs resulted in higher gel strength, viscosity, melting point, setting point and shorter setting time than the 12 hrs gelatin. This shows that the 6 hrs extracted gelatin is more suitable to be used in food production than the 12 hrs gelatin.
format Article
author Ismail, Normah
Ismail, Izaty Hasni
author_facet Ismail, Normah
Ismail, Izaty Hasni
author_sort Ismail, Normah
title Enzymatic extraction of gelatin from threadfin bream (nemipterus japonicas) skin / Normah Ismail and Izaty Hasni Ismail
title_short Enzymatic extraction of gelatin from threadfin bream (nemipterus japonicas) skin / Normah Ismail and Izaty Hasni Ismail
title_full Enzymatic extraction of gelatin from threadfin bream (nemipterus japonicas) skin / Normah Ismail and Izaty Hasni Ismail
title_fullStr Enzymatic extraction of gelatin from threadfin bream (nemipterus japonicas) skin / Normah Ismail and Izaty Hasni Ismail
title_full_unstemmed Enzymatic extraction of gelatin from threadfin bream (nemipterus japonicas) skin / Normah Ismail and Izaty Hasni Ismail
title_sort enzymatic extraction of gelatin from threadfin bream (nemipterus japonicas) skin / normah ismail and izaty hasni ismail
publishDate 2016
url https://ir.uitm.edu.my/id/eprint/44347/1/44347.pdf
https://ir.uitm.edu.my/id/eprint/44347/
https://scilett-fsg.uitm.edu.my/
_version_ 1734302947073851392
score 13.211869

Similar Items