Data/hora: 12/06/2024 17:15:32

Biblioteca(s): | Embrapa Algodão.
Data corrente: | 15/03/2019
Data da última atualização: | 15/03/2019
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.
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.
Título: | Thermal and Chemical Properties of Gelatin from Tilapia (Oreochromis niloticus) Scale.
Ano de publicação: | 2018
Fonte/Imprenta: | Journal of Aquatic Food Product Technology, v. 27, n. 10, p. 1120-1133, 2018.
DOI: | https://doi.org/10.1080/10498850.2018.1535530
Idioma: | Inglês
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 &#945;1, &#945;2, and &#946; 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.
Thesagro: | Extração; Gelatina; Oreochromis Niloticus.
Thesaurus Nal: | Extraction; Gelatin; Scales (integument).
Categoria do assunto: | L Ciência Animal e Produtos de Origem Animal
Registro original: | Embrapa Algodão (CNPA)
Exemplares: | CNPA - (28670-1) - UPC - AP - DD -  -  -  - DIS