Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches
Gelatin from salmon (Salmo salar) skin with high molecular weight protein chains (a-chains) was extracted using trypsin-aided process. Response surface methodology was used to optimise the extraction parameters. Yield, hydroxyproline content and protein electrophoretic profile via sodium dodecyl sul...
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| Format: | Article |
| Language: | English English |
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Association of Food Scientists & Technologists (India)
2017
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| Online Access: | https://eprints.ums.edu.my/id/eprint/31013/1/Extraction%20of%20gelatin%20from%20salmon%20%28Salmo%20salar%29%20fish%20skin%20using%20trypsin-aided%20process.pdf https://eprints.ums.edu.my/id/eprint/31013/2/Extraction%20of%20gelatin%20from%20salmon%20%28Salmo%20salar%29%20fish%20skin%20using%20trypsin-aided%20process1.pdf |
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| author | Fan, Hui Yin Marie-Jose´e Dumont Benjamin K. Simpson |
| author_facet | Fan, Hui Yin Marie-Jose´e Dumont Benjamin K. Simpson |
| author_sort | Fan, Hui Yin |
| collection | UMS |
| description | Gelatin from salmon (Salmo salar) skin with high molecular weight protein chains (a-chains) was extracted using trypsin-aided process. Response surface methodology was used to optimise the extraction parameters. Yield, hydroxyproline content and protein electrophoretic profile via sodium dodecyl sulfate– polyacrylamide gel electrophoresis analysis of gelatin were used as responses in the optimization study. The optimum conditions were determined as: trypsin concentration at 1.49 U/g; extraction temperature at 45 C; and extraction time at 6 h 16 min. This response surface optimized model was significant and produced an experimental value (202.04 ± 8.64%) in good agreement with the predicted value (204.19%). Twofold higher yields of gelatin with high molecular weight protein chains were achieved in the optimized process with trypsin treatment when compared to the process without trypsin. |
| first_indexed | 2024-03-06T03:11:55Z |
| format | Article |
| id | ums.eprints-31013 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:11:55Z |
| publishDate | 2017 |
| publisher | Association of Food Scientists & Technologists (India) |
| record_format | dspace |
| spelling | ums.eprints-310132021-11-22T01:37:12Z https://eprints.ums.edu.my/id/eprint/31013/ Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches Fan, Hui Yin Marie-Jose´e Dumont Benjamin K. Simpson SH334.9-336.5 Fishery processing Gelatin from salmon (Salmo salar) skin with high molecular weight protein chains (a-chains) was extracted using trypsin-aided process. Response surface methodology was used to optimise the extraction parameters. Yield, hydroxyproline content and protein electrophoretic profile via sodium dodecyl sulfate– polyacrylamide gel electrophoresis analysis of gelatin were used as responses in the optimization study. The optimum conditions were determined as: trypsin concentration at 1.49 U/g; extraction temperature at 45 C; and extraction time at 6 h 16 min. This response surface optimized model was significant and produced an experimental value (202.04 ± 8.64%) in good agreement with the predicted value (204.19%). Twofold higher yields of gelatin with high molecular weight protein chains were achieved in the optimized process with trypsin treatment when compared to the process without trypsin. Association of Food Scientists & Technologists (India) 2017-11 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/31013/1/Extraction%20of%20gelatin%20from%20salmon%20%28Salmo%20salar%29%20fish%20skin%20using%20trypsin-aided%20process.pdf text en https://eprints.ums.edu.my/id/eprint/31013/2/Extraction%20of%20gelatin%20from%20salmon%20%28Salmo%20salar%29%20fish%20skin%20using%20trypsin-aided%20process1.pdf Fan, Hui Yin and Marie-Jose´e Dumont and Benjamin K. Simpson (2017) Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches. Journal of Food Science and Technology, 54. pp. 4000-4008. ISSN 0975-8402 https://link.springer.com/content/pdf/10.1007/s13197-017-2864-5.pdf https://doi.org/10.1007/s13197-017-2864-5 https://doi.org/10.1007/s13197-017-2864-5 |
| spellingShingle | SH334.9-336.5 Fishery processing Fan, Hui Yin Marie-Jose´e Dumont Benjamin K. Simpson Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches |
| title | Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches |
| title_full | Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches |
| title_fullStr | Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches |
| title_full_unstemmed | Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches |
| title_short | Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches |
| title_sort | extraction of gelatin from salmon salmo salar fish skin using trypsin aided process optimization by plackett burman and response surface methodological approaches |
| topic | SH334.9-336.5 Fishery processing |
| url | https://eprints.ums.edu.my/id/eprint/31013/1/Extraction%20of%20gelatin%20from%20salmon%20%28Salmo%20salar%29%20fish%20skin%20using%20trypsin-aided%20process.pdf https://eprints.ums.edu.my/id/eprint/31013/2/Extraction%20of%20gelatin%20from%20salmon%20%28Salmo%20salar%29%20fish%20skin%20using%20trypsin-aided%20process1.pdf |
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