Physico- chemical characteristics of gelatin from channel catfish Ictalurus punctatus heads
HAN Jun, ZHU Tian -hong, YUAN Xin-hua, GUO Shi-dong
1. The School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2. Hubei Province Jingzhou City, Department of Chemical Technology and Engineering, Shashi Vocational University ,Jingzhou 434000 ,China
Abstract: Strength, viscosity, amino acid composition, infrared structure and molecular weight were compared between the gelatins extracted from both channel catfish Ictalurus punctatus heads and pig skins. The results showed that the bloom gel strength and viscosity were 26.7 Bloom and 3.93 mPa· s higher in the channel catfish heads than the pig skin and 10.78% - 24.63% higher amino acid level than the pigskin gelatin. Gelatin extracted from channel catfish heads had the similar infrared structure ,and molecular weight to the pigskin gelatin. Gelatin extracted at extraction 1, 2, and 3 had similar molecular weight as the given pigskin gelatin. The experiment indicates that the gelatin extracted from channel catfish head has the potential substitution for mammalian gelatin.
2008, Vol. 23 
