Study of Physicochemical and Gelation Properties of Fish Gelatin from Different Sources

Fish gelatin has been increasingly used as a safe alternative to cattle and pig due its similar structure, avoiding the health socio-cultural issues associated with use of materials mammalian origin. can be produced from processed fish products achieve high yield at low cost. Recent studies show that although comes wide range sources, protein content amino acid composition different sources are different, some is soft unstable transglutaminase (TGase) catalyze γ-amide group glutamine residues ε-amino lysine in proteins form covalent bonds stable network improve strength gel so it applied more special environment. In this experiment, after screening raw cold-water M06 M08, warm-water M03 M04, strong was successfully prepared by catalytic modification (TGase), excellent performance TG enzyme-catalyzed modified proved through application effect chicken salt soluble protein. M08 highest, which up 99.9%, 1.09 times fish. The highest four kinds gelatin, proportion components rich composition. Cold-water gelatin-derived had 253 ± 1 g/cm 4 °C. It found molecular weight distribution higher strength. cross-linked increases enzyme gels approximately 200% compared self-assembled gels. catalyzed improves material makes applicable. also showed good temperatures compound salt-soluble gel, water retention rate 95.84% 198.5 g/cm. This study expanded improved potential gelatin.