Functional properties of gelatin recovered from scales offarmed sea bass (Dicentrarchuslabrax)

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dc.contributor.authorMehmet Tolga Dinçer
dc.contributor.authorÖzlem Yeşim Ağçay
dc.contributor.authorHülya Sargın
dc.contributor.authorHuriye Bayram
dc.date.accessioned2019-10-26T19:26:21Z
dc.date.available2019-10-26T19:26:21Z
dc.date.issued2015
dc.departmentEge Üniversitesien_US
dc.description.abstractIn the current study gelatin was recovered from scales of farmed sea bass (Dicentrarchus labrax). The first part of the study was planned to determine the yield of acid-soluble collagen and pepsin-soluble collagen from the scales. Both collagens were characterized as type I collagen, containing α-1 and α-2 chains. In the second part, gelatin was extracted using acetic acid and functional properties were determined in this product. Gelatin protein value was found to be 96% and the yield was found to be 18.49%. Proline and hydroxyproline values in the amino acid were found to be high. The gel strength of gelatin was 305 g and viscosity of the gelatin was 33 cP. The gelatin was identified as type A gelatin due to its properties. Fourier transform infrared spectroscopic analysis showed the characteristic similarities of gelatin produced from sea bass scales and calf skin.en_US
dc.description.abstractIn the current study gelatin was recovered from scales of farmed sea bass (Dicentrarchus labrax). The first part of the study was planned to determine the yield of acid-soluble collagen and pepsin-soluble collagen from the scales. Both collagens were characterized as type I collagen, containing α-1 and α-2 chains. In the second part, gelatin was extracted using acetic acid and functional properties were determined in this product. Gelatin protein value was found to be 96% and the yield was found to be 18.49%. Proline and hydroxyproline values in the amino acid were found to be high. The gel strength of gelatin was 305 g and viscosity of the gelatin was 33 cP. The gelatin was identified as type A gelatin due to its properties. Fourier transform infrared spectroscopic analysis showed the characteristic similarities of gelatin produced from sea bass scales and calf skin.en_US
dc.identifier.endpage109en_US
dc.identifier.issn1300-0128
dc.identifier.issue1en_US
dc.identifier.startpage102en_US
dc.identifier.urihttps://app.trdizin.gov.tr/makale/TWpFek1qWTBOQT09
dc.identifier.urihttps://hdl.handle.net/11454/9704
dc.identifier.volume39en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofTurkish Journal of Veterinary and Animal Sciencesen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US]
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectZiraaten_US
dc.subjectSütçülük ve Hayvan Bilimlerien_US
dc.titleFunctional properties of gelatin recovered from scales offarmed sea bass (Dicentrarchuslabrax)en_US
dc.typeArticleen_US

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