Gelatins extracted from the skins c

Gelatins extracted from the skins containing fine scales of two species of bigeye snapper, Priacanthus tayenus
(GT) and Priacanthus macracanthus (GM), were characterised. Both gelatins had the protein as the
major component with high content of imino acids (proline & hydroxyproline) (186.29–187.42 mg/g).
GT and GM contained calcium at levels of 6.53 and 2.92 g/kg, respectively. Both gelatins contained a1
and a2 chains as the predominant components and some degradation peptides. The absorption bands
of both gelatins in Fourier transform infrared (FTIR) spectra were mainly situated in the amide band
region (amide I and amide II). GT and GM had a relative solubility greater than 90% in the wide pH ranges
(1–10). The bloom strength of GM (254.10 g) was higher than that of GT (227.73 g) (P < 0.05), but was
slightly lower than that of commercial bovine gelatin (293.22 g) (P < 0.05). Finer gel structure with smaller
strands and voids was observed in GM gel, in comparison with that observed in GT counterpart.

ผลลัพธ์ (อังกฤษ) 2:

Gelatins extracted from the Skins containing Scales Fine of Two species of bigeye Snapper, Priacanthus Tayenus
(GT) and Priacanthus macracanthus (GM), were characterized. Gelatins both had the protein as the
Major Component with High content of imino acids (PROLINE & hydroxyproline) (186.29 to 187.42 mg / G).
Contained GM and GT levels of calcium at six fifty-three and 2.92 G / kg, respectively. Contained gelatins both A1
and A2 chains as the predominant components and degradation Some peptides. The absorption bands
of both gelatins in Fourier transform Infrared (FTIR) Spectra were mainly Situated in the amide Band
Region (amide I and amide II). GT and GM had a greater than 90% Relative solubility in the pH Wide Ranges
(1-10). The bloom strength of GM (254.10 G) was Higher than that of GT (227.73 G) (P <00:05), but was
slightly Lower than that of Commercial bovine gelatin (293.22 G) (P <12:05). Finer gel structure with smaller
strands and voids was observed in GM gel, in comparison with that observed in GT counterpart.