Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
권호 표지

Purification and Characterization of the Gelatin from the Bone of Cod, Gadus macrocephalus

대구뼈로부터 젤라틴의 추출정제와 특성

  • 김세권 (부산수산대학교 화학과) ;
  • 전유진 (부산수산대학교 화학과) ;
  • 이병조 (부산수산대학교 화학과) ;
  • 이창국 (국립수산진흥원 이용가공연구실)
  • Published : 1996.03.01
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Abstract

In order to effectively utilize fish(Cod, Gadus macrocephalus) bone obtained as fish waste in fish manufactory, the preparation of the fish bone gelatin were attempted by heat extracting method from collagen protein contained in the fish bone. The methods of two kinds pretreatments (the B-type by alkali pretreatment and the E-type by enzyme pretreatment) for fish bone and the optimal extraction conditions to prepare gelatin from pretreated fish bone were investigated. Physical properties and functionalities of the two type fish bone gelatins obtained were compared with the commercial gelatin and the fish skin gelatin. The optimal extraction conditions of the B-type and the E-type gelatins were 5 folds of added water with material(w/w), pH 5.0, 3 hrs of extraction time and 60$\circ$C of extraction temperature. The yield of the B-type and the E-type gelatins were 32.6% and 28.1 %, respectively. The B-type gelatin was superior to the E-type un all physical properties. Molecular weight of the B-type was larger than that of the E-type due to its pretreatment method. Among the composition of amino acids, the amino acids such as glycine, alanine, glutamic acid and imino acids(proline and hydroxyproline) were responsible for 68$\sim$70% of the total amino acids. Functionalities of the fish bone gelatin were almost similar to commercial gelatin.

Keywords

References

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