Characteristics and functional properties of gelatin from thornback ray skin obtained by pepsin-aided process in comparison with commercial halal bovine gelatin
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- 作者：Imen Lassoued ; lassouedimen@yahoo.fr" class="auth_mail ; Mourad Jridi ; Rim Nasri ; Aicha Dammak ; Mohamed Hajji ; Moncef Nasri ; Ahmed Barkia
- 关键词：Thornback ray ; Gelatin ; Pepsin ; Solubility ; Emulsifying properties ; Foaming properties
- 刊名：Food Hydrocolloids
- 出版年：December 2014
- 年：2014
- 卷：41
- 期：Complete
- 页码：309-318
- 全文大小：680 K
文摘
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Gelatin was extracted from the skin of thornback ray (TRGP).
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Pepsin treatment of thornback ray skin increased the yield of gelatin extraction.
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Bovin gelatin (HBG) had higher gel strength and textural properties than TRGP.
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Emulsifying and foaming properties of TRGP and HBG were similar.
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Gelatin extracted had a good capacity to clarify apple juice.