Rheological, Physico-chemical, and Surface-Active Properties of Gelatin Extracted from Bigeye Tuna (Thunnus obesus) Skin Waste
Rheological, Physico-chemical, and Surface-Active Properties of Gelatin Extracted from Bigeye Tuna (Thunnus obesus) Skin Waste
Date
2020
Authors
Dara, Pavan Kumar
Raghavankutty, Mahadevan
Sebastian, Nomy
Chatterjee, Niladri Sekhar
Mathew, Suseela
Ravishankar, Chandragiri Nagarajarao
Anandan, Rangasamy
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor & Francis
Abstract
In the present investigation, bigeye tuna (Thunnus obesus) skin waste was
utilized for the extraction of gelatin. Physico-chemical, rheological, and
surface-active properties of the obtained gelatin were assessed. Proximate
compositional analysis of tuna skin gelatin recorded high protein content of
88.6% and low levels of fat and ash contents. The isoelectric point (IEP) of
tuna skin gelatin was around 6.24. Amino acid profiling recorded a glycine
[31.7%] higher proportion, followed by imino acids (hydroxyproline + proline)
[18.4%], and alanine [12.2%]. The electrophoretic pattern of purified
gelatin exhibited three major bands (β, α1, and α2) with wider molecular
weight distribution in the range of 200–120 kDa. The Fourier Transform
Infrared (FT-IR) spectra of gelatin also confirmed the bands corresponding
to α helix, β sheet, and random coil structures. The rheological studies of
tuna skin gelatin revealed Newtonian and shear thickening properties. The
method of extraction and assessment of its characteristic properties could
be useful in the field of formulation of functional foods, nutraceutical, and
biomedical applications.
Description
Keywords
Tuna skin gelatin, functional property Introduction