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Registro Completo |
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Biblioteca(s): |
Embrapa Algodão. |
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Data corrente: |
15/03/2019 |
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Data da última atualização: |
15/03/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MARTINS, M. E. O.; SOUSA, J. R.; CLAUDINO, R. L.; LINO, S. C. O.; VALE, D. A. do; SILVA, A. L. C.; MORAIS, J. P. S.; SOUZA FILHO, M. de S. M. de; SOUZA, B. W. S. de. |
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Afiliação: |
Maria Emanuella O. Martins; Juliana R. Sousa; Rayanne L. Claudino; Sarah Cristina O. Lino; Diego Alves do Vale; André Luis C. Silva; JOAO PAULO SARAIVA MORAIS, CNPA; MEN DE SA MOREIRA DE SOUZA FILHO, CNPAT; Bartolomeu W. S. De Souza. |
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Título: |
Thermal and Chemical Properties of Gelatin from Tilapia (Oreochromis niloticus) Scale. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Journal of Aquatic Food Product Technology, v. 27, n. 10, p. 1120-1133, 2018. |
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DOI: |
https://doi.org/10.1080/10498850.2018.1535530 |
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Idioma: |
Inglês |
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Conteúdo: |
Gelatin from the scale of Nile tilapia was extracted and characterized chemically, thermally, and structurally. Scales of Nile tilapia were subjected to acid pretreatment and extraction with water at 60°C. The process yielded 12.1% (m/m) on a dry basis. The 6.67% gelatin solution had a gel strength of 233.5 ± 14g. The amino acid composition revealed that 20.02% was comprised of imino acids and glycine (34.49%) as the most abundant amino acids. The scale gelatin had α1, α2, and β subunits and was thermally stable up to 200ºC. The Fourier transform infrared spectrum showed absorption in the regions of amides A, I, II, and III. The characterization of tilapia scale gelatin showed that the obtained product was similar to commercial gelatin, thereby demonstrating its potential application. |
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Thesagro: |
Extração; Gelatina; Oreochromis Niloticus. |
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Thesaurus Nal: |
Extraction; Gelatin; Scales (integument). |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
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001 2107156
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008 2018 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1080/10498850.2018.1535530$2DOI
100 1 $aMARTINS, M. E. O.
245 $aThermal and Chemical Properties of Gelatin from Tilapia (Oreochromis niloticus) Scale.$h[electronic resource]
260 $c2018
520 $aGelatin from the scale of Nile tilapia was extracted and characterized chemically, thermally, and structurally. Scales of Nile tilapia were subjected to acid pretreatment and extraction with water at 60°C. The process yielded 12.1% (m/m) on a dry basis. The 6.67% gelatin solution had a gel strength of 233.5 ± 14g. The amino acid composition revealed that 20.02% was comprised of imino acids and glycine (34.49%) as the most abundant amino acids. The scale gelatin had α1, α2, and β subunits and was thermally stable up to 200ºC. The Fourier transform infrared spectrum showed absorption in the regions of amides A, I, II, and III. The characterization of tilapia scale gelatin showed that the obtained product was similar to commercial gelatin, thereby demonstrating its potential application.
650 $aExtraction
650 $aGelatin
650 $aScales (integument)
650 $aExtração
650 $aGelatina
650 $aOreochromis Niloticus
700 1 $aSOUSA, J. R.
700 1 $aCLAUDINO, R. L.
700 1 $aLINO, S. C. O.
700 1 $aVALE, D. A. do
700 1 $aSILVA, A. L. C.
700 1 $aMORAIS, J. P. S.
700 1 $aSOUZA FILHO, M. de S. M. de
700 1 $aSOUZA, B. W. S. de
773 $tJournal of Aquatic Food Product Technology$gv. 27, n. 10, p. 1120-1133, 2018.
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Registro original: |
Embrapa Algodão (CNPA) |
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