サメ皮ゼラチンのゲル物性に及ぼす調製法の影響

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Effects of the extraction conditions, the concentration methods and the kinds of shark on the physical properties of shark-skin gelatin gel: such as viscosity, melting and gelling temperatures, and gel strength, were investigated in order to determine suitable processing conditions for the gelatin. The skins of Walbeehm's sharpnose shark, white shark, ground shark, and blue shark were treated by liming for two weeks. Four kinds of limed shark-skin were separately heated in water by varying both heating temperatures (60-90°C) and heating periods (20 min-3h). The amount of extracted gelatin increased as the temperature increased and as the heating period was extended. Gelatin extract obtained at 70°C for 1.5h was divided into three portions. They were separately submitted to three different concentrating or precipitating methods; heating under reduced pressure (method A), lyophilization (method B), or precipitation with the addition of ethanol (method C). From the results of melting and gelling temperatures, and gel strength of the gelatin gels, method C was far superior to the others for obtaining gelatin from the gelatin extract. In method C, physical properties of the gel obtained by fractional precipitation with ethanol were reduced as the concentration of ethanol was increased. Based on the type of shark, the superiority of the physical properties of the gel was in the order of Walbeehm's sharpnose shark, white shark, ground shark, and blue shark. Physical properties of the gel from Walbeehm's sharpnose shark obtained by method C were far superior to those of commercially available cooking gelatin gel.

著者

浜田盛承
水産大学校

サメ皮ゼラチンのゲル物性に及ぼす調製法の影響

スポンサーリンク

概要

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スポンサーリンク