Properties of Protein Isolates from Marine Hydrobionts Obtained by Isoelectric Solubilisation/Precipitation: Influence of Temperature and Processing Time.

Protein isolates were obtained from marine hydrobionts by the method of isoelectric precipitation with a preliminary stage of protein alkaline solubilisation. Northern blue whiting was chosen as the raw material. Various technological modes of the solubilisation stage were used: the temperature of the reaction mixture was 4 or 20 °C, and the duration was 4 or 16 h.

Characterization of Fish Gelatin Obtained from Atlantic Cod Skin Using Enzymatic Treatment.

In recent years, there has been increased interest in the production of gelatin from alternative sources, such as raw fish materials. Traditionally, gelatin is obtained using an acidic or alkaline treatment. However, these methods have some disadvantages, such as the long times for processing raw materials and the use of large amounts of water and chemicals.

Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies.

This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices.

Polyelectrolyte Polysaccharide-Gelatin Complexes: Rheology and Structure.

General features of rheological properties and structural peculiarities of polyelectrolyte polysaccharide-gelatin complexes were discussed in this paper. Experimental results were obtained for typical complexes, such as -carrageenan-gelatin, chitosan-gelatin and sodium alginate-gelatin complexes. A rheological method allows us to examine the physical state of a complex in aqueous phase and the kinetics of the sol-gel transition and temperature dependences of properties as a result of structural changes.

Tailoring Cod Gelatin Structure and Physical Properties with Acid and Alkaline Extraction.

Gelatin (G) was extracted from the skin of Atlantic cod at different pH of the aqueous phase (pH 3, 4, 5, 8 and 9) and at a temperature of 50 ± 1 °C. The yield of gelatin (G3, G4, G5, G8, and G9, respectively) was 49-55% of the dry raw material. The influence of extraction pH on the physicochemical and functional properties of gelatin was studied.

The chitosan-gelatin (bio)polyelectrolyte complexes formation in an acidic medium.

The interaction of cationic polysaccharide chitosan and gelatin accompanied by the stoichiometric (bio)polyelectrolyte complexes formation has been studied by the methods of capillary viscometry, UV and FTIR spectroscopy and dispersion of light scattering. Complexes were formed in the aqueous phase, with pH being less than the isoelectric point of gelatin (pIgel). The particle size of the disperse phase increases along with the growth of the relative viscosity in comparison with sols of the individual components-polysaccharide and gelatin.