Author/Authors :
MAHMOODANI, FATEMEH Universiti Kebangsaan Malaysia - School of Chemical Sciences and Food Technology - Food Science Program, Malaysia , SANAEI ARDEKANI, VENUS Universiti Kebangsaan Malaysia - School of Chemical Sciences and Food Technology - Food Science Program, Malaysia , FERN, SEE SIAU Universiti Kebangsaan Malaysia - School of Chemical Sciences and Food Technology - Food Science Program, Malaysia , YUSOP, SALMA MOHAMAD Universiti Kebangsaan Malaysia - School of Chemical Sciences and Food Technology - Food Science Program, Malaysia , BABJI, ABDUL SALAM Universiti Kebangsaan Malaysia - School of Chemical Sciences and Food Technology - Food Science Program, Malaysia
Abstract :
In order to optimize the extraction of gelatin from pangasius catfish skin, a response surface method (RSM) involving a Central Composite Design (CCD) was applied. Four variables, namely NaOH concentration (0-0.3 N), acetic acid concentration (0.025-0.125 N), extraction time (2-4 h) and extraction temperature (40-80°C) were selected as independent variables for the optimization using RSM. The dependent variable was calculated by hydroxyproline recovery. The optimum conditions for extraction were produced by a pre-treatment of 0.2 N NaOH and 0.1 N acetic acid along with hot water extraction at 63.7°C for 2.41 h. The results showed that the predicted response by RSM (68.53%) closely matched the experimental response of 68.16%. The results indicated that the extracted gelatin possessed high gel strength (438 g) and high content of imino acid (proline and hydroxyproline) (18.01%) with a viscosity of 4.67 mPa s. The results showed that RSM was a great optimizing tool for extraction of gelatin from pangasius catfish skin. The gelatin was also proven to have significantly (p 0.05) higher quality of physicochemical properties than those from bovine skin gelatin.
Keywords :
Gelatin , optimization , pangasius catfish , physicochemical properties , response surface method
