Functional properties of type A gelatin from jellyfish (Lobonema smithii)

Rodsuwan U., . and Thumthanaruk B., . and Kerdchoechuen O., . and Laohakunjit N., . Functional properties of type A gelatin from jellyfish (Lobonema smithii). pp. 507-514. ISSN 2231-7546

Gelatin is typically derived from denatured collagen via acid alkaline and enzyme hydrolysis. Type A and Type B gelatin commonly used in food industry are done by acid and alkaline process respectively. In this study desalted dried jellyfish (Lobonema smithii) was used to produce type A gelatin by hydrochloric acid hydrolysis at pH 1. The temperature of water extraction was 45 60 or 75C with extraction times of 6 or 12 h. The highest gel strength (118 g) of type A jellyfish gelatin occurred with an extraction at 45C for 6 h. At the extraction temperature of 75C for 6 or 12 h the gelatin gel did not form. The highest percentage (37.72) of emulsion stability index (ESI) was observed from the gelatin produced at 75C for 6 h. However the same conditions did not give the highest value of foam expansion (FE). The reductions of foam stability (FS) were found in all samples after extending the storage time at room temperature for 60 min. Type A jellyfish gelatin can be produced that has gel forming emulsifying and foaming properties. Type A gelatin produced from jellyfish can be used as an alternative source of gelatin for food application.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(02)%202016/(8).pd...

Abstract

Gelatin is typically derived from denatured collagen via acid alkaline and enzyme hydrolysis. Type A and Type B gelatin commonly used in food industry are done by acid and alkaline process respectively. In this study desalted dried jellyfish (Lobonema smithii) was used to produce type A gelatin by hydrochloric acid hydrolysis at pH 1. The temperature of water extraction was 45 60 or 75C with extraction times of 6 or 12 h. The highest gel strength (118 g) of type A jellyfish gelatin occurred with an extraction at 45C for 6 h. At the extraction temperature of 75C for 6 or 12 h the gelatin gel did not form. The highest percentage (37.72) of emulsion stability index (ESI) was observed from the gelatin produced at 75C for 6 h. However the same conditions did not give the highest value of foam expansion (FE). The reductions of foam stability (FS) were found in all samples after extending the storage time at room temperature for 60 min. Type A jellyfish gelatin can be produced that has gel forming emulsifying and foaming properties. Type A gelatin produced from jellyfish can be used as an alternative source of gelatin for food application.

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Item Type:	Article
AGROVOC Term:	Gelatin
AGROVOC Term:	Cnidaria
AGROVOC Term:	Hydrolysis
AGROVOC Term:	Hydrochloric acid
AGROVOC Term:	Extraction
AGROVOC Term:	Stability
AGROVOC Term:	Food industry
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22527

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