01738naa a2200301 a 450000100080000000500110000800800410001902400550006010000220011524501140013726000090025152008180026065000150107865000120109365000240110565000150112965000130114465000260115770000170118370000200120070000190122070000190123970000200125870000210127870000320129970000230133177300820135421071562019-03-15       2018    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1080/10498850.2018.15355302DOI1 aMARTINS, M. E. O.  aThermal and Chemical Properties of Gelatin from Tilapia (Oreochromis niloticus) Scale.h[electronic resource]  c2018  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.  aExtraction  aGelatin  aScales (integument)  aExtração  aGelatina  aOreochromis Niloticus1 aSOUSA, J. R.1 aCLAUDINO, R. L.1 aLINO, S. C. O.1 aVALE, D. A. do1 aSILVA, A. L. C.1 aMORAIS, J. P. S.1 aSOUZA FILHO, M. de S. M. de1 aSOUZA, B. W. S. de  tJournal of Aquatic Food Product Technologygv. 27, n. 10, p. 1120-1133, 2018.