Extraction of gelatin from the scales, skin, and bones of Pomadasys kaakan and comparison of their properties

Abbasi, Faranak; Amrollahi Biuki, Narges; Vazirizadeh, Amir; H. Sajedi, Reza

doi:10.22124/japb.2024.25451.1511

Extraction of gelatin from the scales, skin, and bones of Pomadasys kaakan and comparison of their properties

Articles in Press

Document Type : Research Paper

Authors

¹ department of marine biology, Faculty of marine science and technology, Hormozgan university

² Associate Professor of Marine Biology, Department of Marine Biology, Faculty of Marine Science and Technology, Hormozgan University, Iran

³ Department of Fisheries and Marine Biology, Persian Gulf Research Institute, Persian Gulf University, Bushehr

⁴ Department of Biochemistry, Faculty of Biological Sciences, Tarbiat Modares University, Tehran, Iran

10.22124/japb.2024.25451.1511

Abstract

Gelatin is a composite of peptides and proteins derived from the partial hydrolysis of collagen found in some animal tissues. Fish by-products are considered to be a highly abundant and valuable reservoir of collagen. The characteristics of gelatin are dependent on its origin and conditions of extraction. Here, gelatin was extracted from the skin, scales, and bones of Pomadasys kaakan in Persian Gulf for the first time using the alkaline extraction method. In addition, viscosity, gel strength, molecular weight, yield and protein content were all examined. Gelatin extracted from skin had greater viscosity (102.42 mPa), gel strength (437 g), and extraction efficiency (10.5%) than those for gelatin extracted from scales and bones; and all three samples had high protein concentrations of more than 97%. In addition, the presence of the main subunits alpha 1 and 2 as well as beta and gamma in the electrophoretic patterns was proven for all samples. In general, the results suggest that the gel strength and protein content of gelatin extracted from P. kaakan are substantially greater than those of other fish species. Furthermore, it can be asserted that the alkaline method is a suitable approach for the production of fish gelatin with high strength.

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