Study On Functional Properties And Application Of Basa Fish Gelatin

Gelatin is a kind of hydrophilic matter which translated from the collagen. At present, skins of pig and cow and animal bones are the main sources of gelatin. With the outbreak of mad cow disease, people are looking for new resources. Aquatic animal skin has become a new source of gelatin, because it contains abundant collagen protein. The physicochemical properties of gelatin are greatly influenced not only by the species or tissue, but also by the severity of the manufacturing method.Through the determination of gelatin physical-chemical properties, its market position is clear. This paper is to take on a comparative study between gelatin extracted from basha fish and mammalian gelatin. And then, the application of basha fish skin gelatin has been investigated.Conclusion summarized as follows:1. The physical-chemical properties and characteristic of basa fish gelatin were studied. The gel strength varied from200to220bloom, the viscosity were about6.0mpa.s, the transparency ranged among70-80in650nm, the isoelectric point were about9, the pH reached4. They reached the standards of medical gelatin typeA200and edible gelatin type A class B. The main difference in the properties of mammalian and fish gelatins are that fish gelatins have lower gelling and melting temperatures, but relatively higher viscosities.2. Gelatin gelling properties were studied. Gel strength increased with time, when the time was after16h, gel strength kept constant. Gel strength increased with the enhancing concentration, the approaching to PI. Gel strength would arrive the largest when the adding amount of sugar and maltose syrup were10%and6%respectively. Gel strength decreased when ionic strength increased. Viscosity of gelatin solution increased with higher concentration and decreased with higher temperature and the approaching to PI. When adding amount of ion is less than 1%, the viscosity decreased with the higher ion. Viscosity kept constant when adding amount of ion ranged among1%-2%.3. The processing condition about application of basa fish gelatin on soft capsule has been studied. The effect of fish gelatin melting point on gelatin soft capsule was investigated by DSC method. The eligible soft capsule of which disintegration time below30min could be obtained under the processing parameters which could be accounted as the following:the gelatin water ratio is1/4, glycerin gelatin ratio is0.4/1, gelatin swelling time is2h, gelatin dissolve temperature is70℃, the time to take off the air I gelatin solution is10min, dry time at30℃-35℃is8-10h. the melting point of soft capsule by gelatin is7-8higher than those made of mammalian gelatin. The application of basa fish gelatin in soft capsule would not influced by its low melting point.4. Application of fish gelatin was studied. Through sensory perception and texture test, soft sweet could be proved it was feasible. The soft sweet has a good texture, flexibility, diaphaneity, and without flavor. The best condition was sugar15%, maltose syrup25%, fish ge17%, citric acid1%.