• Title, Summary, Keyword: gelatin

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Effect of Acid Treatment Process on the Physicochemical Properties of Gelatin Extracted from Pork Skin (산처리 공정에 따라 추출한 돈피 젤라틴의 이화학적 특성에 관한 연구)

  • Yeom Geun-Woong;J Andrieu;Min Sang-Gi
    • Food Science of Animal Resources
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    • v.24 no.3
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    • pp.266-272
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    • 2004
  • The objective of this study was to investigate the physicochemical characteristics of gelatin extracted from pork skin under soaking in various acid solutions (lactic acid, acetic acid, and citric acid). Gelatin sol was extracted at 8$0^{\circ}C$, frozen at -2$0^{\circ}C$ and lyophilized it for 3 days to be completely dried in freeze drying unit. In the evaluation of gelatin quality, gelatin soaked in citric acid showed higher L- and a-values than those of any other gelatin (p<0.05). Gelatin treated by acetic acid showed the highest gel strength, cohesiveness, and brittleness. The content of hydroxyproline amino acid in gelatin treated by acetic acid was larger than one of gelatin treated in lactic and citric acid in order. From the experimental results, the highest quality of gelatin in all of period, which was soaked in acetic acid and lactic acid, has a more good quality than gelatin soaked in citric acid.

Retarded Dissolution of Ibuprofen in Gelatin Microcapsule by Cross-Linking with Glutaradehyde

  • Yong, Chul-Soon;Li, Dong-Xun;Oh, Dong-Hoon;Kim, Jung-Ae;Yoo, Bong-Kyu;Woo, Jong-Soo;Rhee, Jong-Dal;Choi, Han-Gon
    • Archives of Pharmacal Research
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    • v.29 no.6
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    • pp.520-524
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    • 2006
  • Ibuprofen-loaded gelatin microcapsule, a solid form of microcapsules simultaneously containing ethanol and ibuprofen in water-soluble gelatin shell was previously reported to improve the dissolution of drug. In this study, to retard the initial high dissolution of ibuprofen from gelatin microcapsule, the ibuprofen-loaded cross-linked gelatin microcapsule was prepared by treating an ibuprofen-loaded gelatin microcapsule with glutaraldehyde and its dissolution was evaluated compared to ibuprofen powder and gelatin microcapsule. The ibuprofen-loaded crosslinked microcapsule treated with glutaraldehyde for 10 and 60 sec gave significantly higher dissolution rates than did ibuprofen powder. Furthermore, the dissolution rate of ibuprofen from the cross-linked microcapsule treated for 10 sec was similar to that from gelatin microcapsule. However, the dissolution rate of ibuprofen from the cross-linked microcapsule treated for 60 sec decreased significantly compared to gelatin microcapsule, suggesting that the treatment of gelatin microcapsule with glutaraldehyde for 60 sec could cross-link the gelatin microcapsule. Furthermore, the cross-linking of gelatin microcapsule markedly retarded the release rate of ibuprofen in pH 1.2 simulated gastric fluid compared to gelatin microcapsule. However, the cross-linking of gelatin microcapsule with glutaraldehyde hardly changed the size of gelatin microcapsules, ethanol and ibuprofen contents encapsulated in gelatin microcapsule. Thus, the ibuprofen-loaded cross-linked gelatin microcapsule could retard the initial high dissolution of poorly water-soluble ibuprofen.

Physical Properties of Biofilm Manufactured from Gelatin of Yellowfin Tuna Thunnus albacares Skin Treated with Acetic Acid (아세트산 처리 황다랑어(Thunnus albacares) 껍질 유래 젤라틴으로 제조한 바이오필름의 물리적 특성)

  • Kim, Ju-Yeon;Kim, Do-Hyeong;Kim, Seon-Bong
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.44 no.6
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    • pp.591-596
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    • 2011
  • The present study examined the physical properties of biofilms manufactured from yellowfin tuna Thunnus albacares skin gelatin with the aim of developing a biofilm from fisheries by-products to replace mammalian sources. The physical properties of biofilms from yellowfin tuna gelatin were compared with those of biofilms from porcine gelatin. The yellowfin tuna gelatin biofilm exhibited higher tensile strength (69.08 MPa) and greater elongation (14.32%) than did porcine gelatin biofilm (50.50 MPa and 10.21%, respectively). The ${\Delta}E$ and YI (yellowness index) Huntercolor values of yellowfin tuna gelatin biofilm were three-fold and 15-fold higher, respectively, than values for porcine gelatin biofilm. The opacity value of yellowfin tuna gelatin biofilm was higher than that of porcine gelatin biofilm. The stability against water of yellowfin tuna gelatin biofilm was lower than that of porcine gelatin biofilm at pH 3 to pH 11. Thermogravimetric analysis (TGA) indicated that the thermal stability of the biofilms was about $270^{\circ}C$ for porcine gelatin biofilm and about $250^{\circ}C$ for yellowfin tuna gelatin biofilm.

Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage

  • Ham, Youn-Kyung;Song, Dong-Heon;Noh, Sin-Woo;Gu, Tae-Wan;Lee, Jae-Hyeok;Kim, Tae-Kyung;Choi, Yun-Sang;Kim, Hyun-Wook
    • Food Science of Animal Resources
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    • v.40 no.6
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    • pp.1033-1043
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    • 2020
  • This study investigated the impacts of gelatin hydrolysate addition on the technological properties and lipid oxidation stability of cooked sausage. Gelatin hydrolysate was prepared from pork and duck skin gelatin, through stepwise hydrolysis using collagenase and pepsin. The cooked sausages were formulated without gelatin (control) or with 1% pork skin gelatin, 1% duck skin gelatin, 1% pork skin gelatin hydrolysate, and 1% duck skin gelatin hydrolysate. The pH, color characteristics, protein solubility, cooking loss, and textural properties of cooked sausages were evaluated, and the 2-thiobarbituric acid reactive substances (TBARS) value was measured weekly to determine lipid oxidation stability during 4 wk of refrigerated storage. Enzymatic hydrolysis of gelatin decreased protein content and CIE L* but increased redness and yellowness (p<0.05). When 1% gelatin or gelatin hydrolysate was incorporated in cooked sausage, however, little to no impacts on pH value, moisture content, protein content, color characteristics, protein solubility, and cooking loss were found (p>0.05). The addition of 1% duck skin gelatin hydrolysate increased the cohesiveness and chewiness of cooked sausages. The inclusion of 1% duck skin gelatin accelerated lipid oxidation of cooked sausages during refrigerated storage (p<0.05), whereas duck skin gelatin hydrolysate caused a lower TBARS value in cooked sausage compared to duck skin gelatin. The results show comparable effects of gelatin and gelatin hydrolysate addition on the technological properties of cooked sausages; however, the oxidative stability of raw materials for gelatin extraction should be evaluated clearly in further studies.

Physicochemical and Sensory Characteristics of Salad Dressing using Gelatin Extracted from Chicken Foot Skin (닭발껍질추출 Gelatin을 이용한 Salad 드레싱의 이화학적 및 관능적 특성)

  • 신미혜;남상명
    • Culinary science and hospitality research
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    • v.9 no.4
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    • pp.123-135
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    • 2003
  • This study was conducted to present the fundamental data on physicochemical properties and sensory evaluation of salad dressing by chicken foot gelatin. Preliminary experiments were performed for conforming the concentration of gelatin powder to make the gelatin solution. Gelatin solution of 2% including agar of 0.5% was fixed for using the followed experiments. Sensory evalution was conducted to compare the organoleptic acceptance of dressing manufactured with the difference of the concentration of additives, seasoning soybean sauce, mayonnaise, and sesame powder. Gelatin-dressing prepared with seasoning soybean sauce of 10% appeared the most acceptance. In mustard mayonnaise dressing made with gelatin solution, 10% of mayonnaise added was good in low concentration. Sesame dressing prepared with gelatin solution by adding sesame powder of 30 g was excellent. Shear stresses to shear rates of dressing were tested at 45$^{\circ}C$. Viscosity of soybean sauce dressing decreased following to increase of the content. However, mustard mayonnaise and sesame dressing appeared the opposite results. Viscosities of the dressings statistically increased by the increase of the concentration of the addition of gelatin powder. The decrease of turbidity was observed in mayonnaise dressing and in sesame dressing. Color difference values of all dressings did not appear any differences. At sensory test to the dressings prepared with gelatin solution of the different concentration of 1, 2 and 4 % of gelatin powder, dressings with 2%(4 g) of gelatin appeared the highest score in overall acceptance in all samples. In this study conducted to efficiently use a waste product of chicken house, chicken foot, the use of the chicken foot is expected as a new raw material for producing collagen and gelatin, protein source widely increasing in the field of food and bioindustries.

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Synthesis and Characterization of Reduced Graphene Oxide/Gelatin Composite Films (환원된 산화그래핀/젤라틴 복합필름의 합성과 분석)

  • Chen, Guangxin;Qiao, Congde;Xu, Jing;Yao, Jinshui
    • Polymer(Korea)
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    • v.38 no.4
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    • pp.484-490
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    • 2014
  • Reduced graphene oxide (RGO) was fabricated using gelatin as a reductant, and it could be stably dispersed in gelatin solution without aggregation. A series of RGO/gelatin composite films with various RGO contents were prepared by a solution-casting method. The structure and thermal properties of the RGO/gelatin composite films were characterized by UV-vis spectroscopy, Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), atomic force microscopy (AFM), scanning electron microscopy (SEM), differential scanning calorimeter (DSC) and thermal gravimetric analysis (TGA). The addition of RGO enhances the degree of crosslinking of gelatin films and decreases the swelling ability of the gelatin films in water, indicating that RGO/gelatin composite films have a better wet stability than gelatin films. The glass transition temperature ($T_g$) of gelatin films is also increased with the incorporation of RGO. The presence of RGO slightly increases the degradation temperature of gelatin films due to the very low content of RGO in the composite films. Since gelatin is a natural and nontoxic biomacromolecule, the RGO/gelatin composite films are expected to have potential applications in the biomedical field.

Improvement on the Reactivity Properties with Tannic Acid of Yellowfin Sole Skin Gelatin by Succinylation (숙시닐화에 의한 각시가자미껍질 젤라틴의 탄닌산과의 반응성 개선)

  • Cho, Soon-Yeong;Ha, Jin-Hwan;Lee, Jung-Suck;Lee, Eung-Ho;Kim, Jin-Soo
    • Applied Biological Chemistry
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    • v.38 no.5
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    • pp.393-397
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    • 1995
  • With a view to utilizing fish skin gelatin as a clearifier or chewing gum base, yellowfin sole skin gelatin was succinylated. Up to 10% succinic anhydride to gelatin, the succinylation degree of gelatin was increased linear and above this concentration a nearly constant value was reached. The succinylated gelatin treated with 15% succinic anhydride to gelatin was examined on the reactivity properties with tannic acid in the experiment. Succinylation degree of the gelatin was about 80%. Succinylation shifted the apparent isoelectric point from pH 5.54 in untreated gelatin to pH 4.08 in succinylated gelatin. The proximate composition and amino acid composition of succinylated gelatin were similar to those of untreated gelatin. However Lysine composition for succinylated gelatin was lower than for untreated gelatin. The ratio of precipitated gelatin and tannic acid became maximum at pH 4.8 in untreated gelatin, at pH 4.0 in succinylated gelatin. Regardless of the difference between untreated and succinylated gelatins, the ratio of precipitated gelatin decreased with concentration of gelatin. The ratio of precipitated tannic acid was the highest by adding $2{\sim}4$ times in succinylated gelatin to tannic acid weight, by adding $2{\sim}3$ times in untreated gelatin. The ratios of precipitated succinylated gelatin and tannic acid were scarcely affected by the presence of sucrose, however, were affected by the presence of ethyl alcohol.

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Improvement on the Functional Properties of Gelatin Prepared from the Yellowfin Sole Skin by Precipitation with Ethanol (알코올처리에 의한 각시가자미껍질 젤라틴의 기능성 개선)

  • Kim, Jin-Soo;Lee, Eung-Ho
    • Korean Journal of Food Science and Technology
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    • v.26 no.6
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    • pp.683-689
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    • 1994
  • With a view to utilizing effectively fish skin wastes from marine manufactory, a gelatin solution extracted from yellowfin sole skin was fractionated by precipitation with ethanol, and then the functional and physico-chemical properties for the fractionated gelatin were determined. Ethanol was added up to 50% of ethanol content to a gelatin solution extracted from yellowfin sole skin, then the mixture was left to stand at $0^{\circ}C$ for 12 hours. Finally, the precipitates were dried by hot-air ($40^{\circ}C$). The gel strength and melting point of a 10% gel of gelatin prepared from yellowfin sole skin by precipitation with ethanol has 322.4g and $23.3^{\circ}C$, respectively. The physico-chemical properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol treatment. Besides, the functional properties of the ethanol treated gelatin were lower in solubility and higher in water holding capacity, oil binding capacity, emulsifying activity, emulsifying stability, foam expansion and foam stability than those of pork skin gelatin sold on market as well as gelatin prepared without ethanol treatment. It may be concluded, from these results, that the fish skin gelatin prepared by precipitation with ethanol can be effectively utilized as a human food by improving the functional properties.

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Physicochemical Properties of Gelatin from Jellyfish Rhopilema hispidum

  • Cho, Suengmok;Ahn, Ju-Ryun;Koo, Ja-Sung;Kim, Seon-Bong
    • Fisheries and aquatic sciences
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    • v.17 no.3
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    • pp.299-304
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    • 2014
  • The objective of this study was to elucidate the physicochemical characteristics of gelatin extracted from jellyfish Rhopilema hispidum. We investigated the proximate composition, amino acids, gel strength, gelling/melting points, dynamic viscoelastic properties, and viscosity of jellyfish gelatin. Jellyfish gelatin contained 12.2% moisture, 1.5% lipid, 2.1% ash, and 84.8% protein. Glycine, hydroxyproline, proline, and alanine were the predominant amino acids. The gelatin showed a gel strength of 31.2 kPa, a gelling point of $18.0^{\circ}C$, and melting point of $22.3^{\circ}C$. The gelatin was composed of ${\alpha}_1$-chain, ${\alpha}_2$-chain, ${\beta}$-chain, and ${\gamma}$-chain. During cooling and heating process, jellyfish gelatin showed lower elastic modulus (G') and loss modulus (G") values than mammalian gelatin. Jellyfish gelatin did not show superior rheological properties to mammalian gelatin, like other fish gelatin; however, it can be used in various food and cosmetic products not requiring high gel strength.

Manufactures of Agricultural grade Gelatin from Cr Tanned Leather Wastes (중금속 Cr 함유 피혁 폐기물로부터 농업용 Gelatin 제조)

  • Kim, Won-Ju;Ko, Jae-Yong;Heo, Jong-Soo
    • Journal of the Korea Organic Resources Recycling Association
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    • v.9 no.3
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    • pp.93-103
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    • 2001
  • Once of recent issue in the leather industry is disposal of shaving scrap containing chromium. Shaving scrap is indispensible generated by control of the final thickness in the leather making process. It is the flesh layer of the skin consisting mainly of collagen. More recently, we have tried to improve the quality of the isolated gelatin. The purpose of this research was to extract gelatin for agricultural usage. As a result, it does not contain Cr and could obtained to a good gelatin that have more than 130,000Da. average molecular weight, more than 30 mps viscosity and more than 100g jelly strength. Gelatin that is extracted by alkaline condition expected to be available to high performance gelatin such as material of organic fertilizer(ex, Nitrogen-release fertilizer).

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