Extraction of type A and type B gelatin from jellyfish (Lobonema smithii)

Chancharern P., . and Laohakunjit N., . and Kerdchoechuen O., . and Thumthanaruk B., . Extraction of type A and type B gelatin from jellyfish (Lobonema smithii). pp. 419-424. ISSN 2231-7546

Type A (acid treated process) and type B (alkaline treated process) gelatin were extracted from the umbrella of desalted jellyfish (Lobonema smithii) by sulfuric acid and sodium hydroxide respectively at different temperatures (60 and 75C) and times (6 and 12 h). The condition of H2SO4 and NaOH used were adjusted to pH 2 and pH 14 respectively. The degree of hydrolysis of type B jellyfish gelatin (77.13) was greater than that of type A gelatin (65.30) at 75C for 12 h. The highest content of soluble protein (203.12 mg/ml) of type A jellyfish gelatin was lower than that of type B jellyfish gelatin (350.02 mg/ml) treated at 75C for 12 h. The type A of jellyfish gelatin exhibited gel formation only at the condition of 75C for 6 and 12 h but type B jellyfish gelatin had no gel formation at all conditions used. The hue color of type A and type B jellyfish gelatin had values in the range of 47.28-83.64 and 82.89-88.58 respectively. In summary only type A jellyfish gelatin exhibiting gel formation can be produced by sulfuric acid hydrolysis (pH 2) at a temperature of 75C for 12 h.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(01)%202016/(63).p...

Abstract

Type A (acid treated process) and type B (alkaline treated process) gelatin were extracted from the umbrella of desalted jellyfish (Lobonema smithii) by sulfuric acid and sodium hydroxide respectively at different temperatures (60 and 75C) and times (6 and 12 h). The condition of H2SO4 and NaOH used were adjusted to pH 2 and pH 14 respectively. The degree of hydrolysis of type B jellyfish gelatin (77.13) was greater than that of type A gelatin (65.30) at 75C for 12 h. The highest content of soluble protein (203.12 mg/ml) of type A jellyfish gelatin was lower than that of type B jellyfish gelatin (350.02 mg/ml) treated at 75C for 12 h. The type A of jellyfish gelatin exhibited gel formation only at the condition of 75C for 6 and 12 h but type B jellyfish gelatin had no gel formation at all conditions used. The hue color of type A and type B jellyfish gelatin had values in the range of 47.28-83.64 and 82.89-88.58 respectively. In summary only type A jellyfish gelatin exhibiting gel formation can be produced by sulfuric acid hydrolysis (pH 2) at a temperature of 75C for 12 h.

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Item Type:	Article
AGROVOC Term:	Chrysaora hysoscella
AGROVOC Term:	Gelatin
AGROVOC Term:	Extraction
AGROVOC Term:	Hydrolysis
AGROVOC Term:	Sulfuric acid
AGROVOC Term:	Protein content
AGROVOC Term:	Amino acids
AGROVOC Term:	Thailand
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22512

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