Thermal characteristics of gelatin extracted from shaari fish skin Effects of extraction conditions

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Gelatin extraction yield increased with the increase of acetic acid concentration and temperature. Gelatin extracted from shaari skin using 0.1 N acid solutions and temperatures of 323 and 353 K gave highest protein content comparable to that of commercial bovine and porcine gelatins. In general, gelatin extracted from shaari gelatin showed lower onset of glass transition temperature than mammalian gelatins. For shaari skin gelatin, the onset of glass transition temperature decreased with the increase of extraction temperature up to 323 K and then remained nearly constant. The decrease in glass transition was more pronounced for gelatin extracted at 0.01 N compared to the 0.1 and 1.0 N samples. Unfolding temperature decreased exponentially with the increase of extraction temperature. The unfolding temperature shifted to lower temperature, and the decrease was more pronounced in the case of higher (1.0 N) concentrated samples. The extraction concentration and temperature did not show significant effect on the onset solids-melting temperature.

Original languageEnglish
Pages (from-to)593-603
Number of pages11
JournalJournal of Thermal Analysis and Calorimetry
Issue number2
Publication statusPublished - May 2011



  • Amino acid
  • Fish skin gelatin
  • Glass transition
  • Shaari
  • Solidsmelting

ASJC Scopus subject areas

  • Physical and Theoretical Chemistry
  • Condensed Matter Physics

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