scholarly journals Quality of Cultured Wader Pari During Storage at Different Temperature

2017 ◽  
Vol 20 (2) ◽  
pp. 339 ◽  
Author(s):  
Mala Nurilmala ◽  
Agoes Mardiono Jacoeb ◽  
Rofi Ahmad Dzaky
Keyword(s):  
Molecular Weight ◽  
Functional Group ◽  
Gel Strength ◽  
Yellowfin Tuna ◽  
Fish Skin ◽  
Alternative Source ◽  
Food Industries ◽  
Sds Page ◽  
Fish Skin Gelatin

Gelatin is one of the products which become a necessity for various industries, i.e. food and non-food industries. The application of gelatin has been increasing year by year in Indonesia. However, there is no<br />gelatin industry in Indonesia so far. Thus, it is necessary to find an alternative source of gelatin, especially from fishery by products.Thus, the purpose of this research was to extract fish skin gelatin of yellowfin tuna with temperature treatments (55, 65 and 75oC). In addition, the properties of resulted gelatin were determined including yield, pH, gel strength, viscosity, functional groups, molecular weight profiles, and amino acid composition. The extraction at 75oC was chosen as the best result. The yield was 17%; pH 5.3; gel strength 1789.55 gf, viscosity 104.2 Cp, respectively. There was functional group amide A, I, II, dan III. SDS-PAGE showed β, α1 dan α2 bands for tuna skin gelatin. In addition, the main amino acids were glycine and proline.

scholarly journals The Effect of Gelatin from Different Fish Skin on Physical and Sensory Characteristics of Marsmallow

2019 ◽  
Vol 21 (1) ◽  
pp. 17
Author(s):  
Izmy Nur Aziza ◽  
Yudhomenggolo Sastro Darmanto ◽  
Retno Ayu Kurniasih
Keyword(s):  
Water Content ◽  
Gel Strength ◽  
Partial Hydrolysis ◽  
Fish Skin ◽  
Parametric Data ◽  
Randomized Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Fish Skin Gelatin

Gelatin is one type of protein obtained from partial hydrolysis of natural collagen. Utilization of gelatin has been widely applied to food, especially in foods related to elastic texture, for example marshmallow. The purpose of this research was to determine the quality of various types of gelatin based on gel strength, elsticity, water content, hedonic and to know the best marshmallow. The experimental design was complete randomized design. The treatment was different fish skin gelatin, namely patin, payus, and cobia with concentration of 7.39%. The parameters consisted of gelatin tests (yield, gel strength, viscosity) and marshmallow tests (gel strength, elasticity, water content and hedonic). Parametric data were analyzed with Analysis of Varience test and continued with Honestly Significant Difference test. The results showed that the use of different skin had significantly different (P<0.05) on yield, gel strength and viscosity, with the result of patin (13.24%, 280.56 bloom, 2.05 cP), payus (15.47%, 328 bloom, 3.18 cP), cobia 17.88%, 392.24 bloom, 5.63, respectively. The use of gelatin from payus and cobia had significantly different (P<0.05) to marshmallow characteristic. Marshmallow with gelatin skin of cobia fish had gel strength 1564.19 g.cm, elasticity 95.16 mm, water content 14.41% and hedonic test with interval of of 7.52 < μ < 7.91 which was means liked by panelists.

PROTEIN PROFILING OF DIFFERENT PLANT TISSUES FROM HERB PHYLLANTHUS NIRURI

2015 ◽  
Vol 77 (24) ◽  
Author(s):  
Ainul Mardhiah Mohd Nail ◽  
Noor Hasniza Md Zin
Keyword(s):  
Molecular Weight ◽  
Protein Band ◽  
Protein Profiling ◽  
Protein Extract ◽  
Phyllanthus Niruri ◽  
Two Dimensional Gel Electrophoresis ◽  
Plant Parts ◽  
Sds Page ◽  
Isoelectric Points

Herb Phyllanthus niruri (P. niruri) is known to have various pharmacological functions including anticancer, antibacterial, antioxidant, anti-hypertensive and also anti-diabetic properties.  In this research, the proteomic part of P. niruri was studied to determine the bioactive peptides that responsible for specific characteristics. Total soluble proteins from different plant parts of freshly collected P. niruri were extracted using TCA/acetone method and then quantified using Bradford assay. Fruits part was found to have a significantly higher amount of proteins (4.91µg/µl + 0.21) compared to leaves (4.18µg/µl + 0.15). To determine the quality of proteins in the crude extract, SDS-Page was carried out which separates proteins in the basis of molecular weight. Proteins extracted from leaves were widely distributed between the range of 3.5 kDa to 160 kDA. Meanwhile, proteins in fruits mainly distributed within the range of 15 kDa to 80 kDa. The most highly expressed protein band was found in fruit, located in between 30 to 40 kDa. The protein extracts were then further analyzed based on the molecular weight and isoelectric points using two-dimensional gel electrophoresis (2D-GE) approach. Based on the profile pattern obtained from 2D-GE analysis, protein extract from fruits seems to express more protein spots compared to protein extract from leaves. Protein spots from fruit are seen to be intensely resolved within pH 4 to 10 at molecular weight between 10 kDa to 80 kDa. On the other hand, protein spots from leaves were moderately resolved at pH 4 to 10 at molecular weight within 10 kDa to 50 kDa.

scholarly journals Grain quality of common wheat lines with T. kiharae genetic material

2018 ◽  
Vol 23 ◽  
pp. 108-113
Author(s):  
O. A. Orlovskaya ◽  
S. I. Vakula ◽  
L. V. Khotyleva ◽  
A. V. Kilchevsky
Keyword(s):  
Molecular Weight ◽  
Common Wheat ◽  
Grain Quality ◽  
Genetic Material ◽  
Glutenin Subunits ◽  
Gluten Quality ◽  
Gluten Content ◽  
Sds Page ◽  
Wheat Lines

Aim. T. kiharae (AtAtGGDD, 2n=42) is a source of high protein and gluten content, resistance to many diseases. Сommon wheat lines with the introgression of T. kiharae genetic material were obtained in order to enrich T. aestivum L. gene pool. The aim of this study was to assess the impact of T. kiharae genetic material on the grain quality of T. aestivum/T. kiharae introgression lines. Methods. The composition of the high molecular weight glutenin subunits was analyzed by SDS-PAGE. Evaluation of the most important traits of grain quality (hardness, protein and gluten content, gluten quality) was carried out according to GOST. Results. Сomparative analysis of the composition of high molecular weight glutenin subunits of introgressive lines and their parental forms allowed us to identify lines with novel alleles of Glu-1 loci, specific for T. kiharae. For most of the introgression lines T. aestivum/T. kiharae hardness, protein and gluten content were higher than for parent wheat varieties. Conclusions. Introgression of T. kiharaegenetic material in the genome of common wheat had a positive effect on all studied parameters of grain quality except the gluten quality. Keywords: common wheat, T. kiharae, glutenin, SDS-PAGE, quality of grain.

Fish Waste Gelatin: A Renewable Substrate for Production of Gelatinase by Serratia Marcescens MF599353

2020 ◽  
Vol 46 (3) ◽  
pp. 168-177
Author(s):  
Fathima M. Sameena ◽  
P. Radha
Keyword(s):  
Molecular Weight ◽  
Serratia Marcescens ◽  
Efficient Production ◽  
Fish Skin ◽  
Fish Waste ◽  
Gelatinase Activity ◽  
Sds Page ◽  
Potential Applicability ◽  
Optimized Conditions ◽  
Hydrolysis Of

Gelatin extracted from fish skin was used as an expedient substrate and a vital source of protein to assess the efficient production of gelatinase by Serratia marcescens MF599353 over hydrolysis of the gelatin. During the growth of the organism, a pigment called prodigiosin was produced, and its molecular weight was determined to be 324Da by ESI-MS and further characterized by FTIR. Using the OFT (one-factor at-a-time) approach, various parameters such as time, pH, temperature, gelatin, and yeast extract concentration were optimized for gelatinase activity. The molecular weight of purified gelatinase was determined to be 44 kDa using SDS-PAGE. Thus, the cultivation of Serratia marcescens MF599353 under optimized conditions could enhance the gelatinase production and its potential applicability at industrial scale.

scholarly journals Critical Aspects to Produce Low-Cost Protein Molecular Weight Marker: A Review

2020 ◽  
Vol 4 (2) ◽  
pp. 118-127
Author(s):  
Leonardo Tejo Gunawan ◽  
Maria Goretti Purwanto
Keyword(s):  
Molecular Weight ◽  
Western Blot ◽  
Low Cost ◽  
Protein Profile ◽  
Sds Page ◽  
Protein Molecular Weight ◽  
Standard Protein ◽  
Critical Aspects

Proteomic studies usually begin with characterizing protein profile, like the molecular weight of protein, which can be done by the SDS-PAGE technique followed by Western Blot. These methods need a standard protein called molecular weight marker (MWM). In this review, the important, basic aspects of either recombinant or native MWM production was discussed, including the type and effect of dyes can be used for preparing a prestained MWM. Moreover, buffer and polyols used in the formulation can also affect the quality and stability. Also, another adjuvant may be needed to increase the robustness of MWM to lower the risk of protease contamination that can breakdown the protein inside the MWM during storage. Understanding those critical aspects will help to produce/formulate a good quality of MWM.

scholarly journals Functional Characteristics of Ultraviolet-Irradiated Tilapia Fish Skin Gelatin

Molecules ◽  
2019 ◽  
Vol 24 (2) ◽  
pp. 254
Author(s):  
Cheng-Kuo Wu ◽  
Jenn-Shou Tsai ◽  
Wen-Chieh Sung
Keyword(s):  
Molecular Structure ◽  
Raman Spectroscopy ◽  
Functional Properties ◽  
Uv Irradiation ◽  
Sodium Dodecyl ◽  
Gel Strength ◽  
Fish Gelatin ◽  
Fish Skin ◽  
Irradiation Treatment ◽  
Fish Skin Gelatin

Studies were undertaken to investigate the effects of ultraviolet (UV) irradiation on the gel strength, color, thermal properties, protein molecular masses, and functional groups of commercially available fish gelatin samples. Commercially available tilapia skin gelatin powder was used as the raw material to investigate the functional properties of fish skin gelatin powder treated with UV irradiation for different durations (0–6 h). The functional properties of fish gelatin and the optimum irradiation treatment conditions were determined through gel strength testing, color characterization, differential scanning calorimetry, sodium dodecyl sulfate polyacrylamide gel electrophoresis, Fourier transform infrared (FTIR) spectroscopy, and Raman spectroscopy. UV irradiation treatment increased gel strength and thermal stability, and significantly degraded the macromolecules. FTIR and Raman spectroscopy data indicated that UV irradiation treatment did not significantly change the molecular structure of fish gelatin powder, but these methods could discriminate the molecular structure of gelatin from various sources. Irradiation for 2 h yielded the highest gel strength and melting peak temperature, and the lowest chromatic aberration.

scholarly journals Pangasius Fish Skin and Swim Bladder as Gelatin Sources for Hard Capsule Material

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Mala Nurilmala ◽  
Noviyan Darmawan ◽  
Erin Apriliani Wulandari Putri ◽  
Agoes M. Jacoeb ◽  
Tun Tedja Irawadi
Keyword(s):  
Water Content ◽  
Base Material ◽  
Gel Strength ◽  
Swim Bladder ◽  
Fish Skin ◽  
Disintegration Time ◽  
Sds Page ◽  
Capsule Material

In this paper, we report the extraction and characterization of gelatin from the abundant industrial fishery waste of Pangasius skin and swim bladder and its application as the base material for hard capsule shells. The yield of gelatin ranged between 19 and 23%, content of moisture is 7.6–9.2%, ash is 1.1–1.7%, pH is 4.1–5.2, gel strength is 238–278 bloom, and viscosity is 65–74.7% mP. SDS-PAGE showed all gelatins have chains of α1, α2, and β-peptides. The skin, swim bladder, and mixed gelatins were successfully used in the production of hard capsule shells. The dimensions, weight, disintegration time, and water content properties of the hard capsules from these Pangasius wastes were akin to the standards of commercial capsules.

Effects of Hydrochloric Acid Concentration on the Properties of Black Tilapia Fish Skin Gelatin

2016 ◽  
Vol 840 ◽  
pp. 165-169 ◽  
Author(s):  
Norhasikin Ismail ◽  
Hasan Zuhudi Abdullah
Keyword(s):  
Hydrochloric Acid ◽  
Acid Concentration ◽  
Storage Time ◽  
Gel Strength ◽  
Hydrochloric Acid Concentration ◽  
Fish Skin ◽  
Percentage Yield ◽  
Fish Skin Gelatin ◽  
Pre Treatment

Gelatin extractedfrom fish skin is an alternativeresource instead of mammalian animals. Theextraction process of gelatin from black tilapia skin was carried out throughthe use of hydrochloric acid (HCl) with different concentration (0.05 M – 1.0 M)and followed by a final extraction with water at 50°C for 4 hours and endedwith drying. Characterization of gel strength was done in accordance with BSI:1975while moisture content and percentage yield on wet basis with AOAC 1999. Theeffects of acid concentration used during pre-treatment process on yield andphysical properties of fish gelatin were measured. The yield of gelatin for0.05 M and 1.0 M were 10.45% to 22.25% respectively. The gel strength ofgelatin at 0.05 M is the highest (833 g) due to longer storage time. Gelatin whichtreated with high acid concentration gives lower in gel strength that suitableas an edible gelatin.

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