Levrek (Dicentrarchus labrax) derisinden jelatin ekstraksiyonu: Fonksiyonel, tekstürel ve spektroskopik özelikler üzerine bir araştırma

Öz

Balık derisi jelatini; gıda, kozmetik ve sağlık endüstrisinde fonksiyonel bir ürün olarak değerlendirilmektedir. Bu çalışmada; Levrek (Dicentrarchus labrax) derisinden jelatin elde edilmiş ve jel gücü, viskozite gibi kalite parametreleri ve fonksiyonel özellikleri araştırılmıştır. Sonuçlar, levrek derisinden yüksek verimle (%35.15) jelatin üretilebileceğini ve yüksek jel gücü (281 g) ve viskozite (9.64-5.02 cP) değerlerine ulaşılabileceğini göstermiştir. Toz jelatinin yüksek protein (%88.92) oranına sahip olduğu tespit edilmiştir. UV absorpsiyonu ve FTIR spektrumu sonuçları, sekonder yapılarının diğer balık jelatinlerine benzer olduğunu göstermiştir. Ayrıca toz jelatinin su tutma kapasitesi (STK), yağ bağlama kapasitesi (YBK) ve köpük oluşturma kapasitesi (KOK) sırasıyla, %184.80, %269.00 ve %68.30 olarak tespit edilmiştir. Sonuçlar, levrek derisi jelatininin gıda formülasyonlarının doku iyileştirme ve kıvam artırma gibi uygulamaları için alternatif bir kaynak olabileceğini göstermektedir.

Anahtar Kelimeler

• Levrek derisi
• jelatin
• jel gücü
• tekstür
• FTIR

Extraction of gelatin from sea bass (Dicentrarchus labrax) skin: an investigation on functional, textural, and spectroscopic properties

Abstract

Fish skin gelatin is considered a functional product for food, cosmetic, and health industries. In this study, gelatin was obtained from skin of Sea Bass (Dicentrarchus labrax), and its quality parameters such as gels strength and viscosity and functional properties were investigated. The results showed that gelatin could be produced from Sea Bass skin with high yield (35.15%) and achieve high gel strength (281 g) and viscosity (9.64-5.02 cP). It was determined that the powder gelatin had a high protein content (88.92%). The UV absorption and FTIR spectrum results indicated that its secondary structures are similar to other fish gelatins. Moreover, water holding capacity (WHC), fat binding capacity (FBC), and foaming capacity (FC) of the powdered gelatin were determined 184.80%, 269.00% and 68.30%, respectively. The results indicate that sea bass skin gelatin has an alternative source for applications such as texture improvement and consistency enhancement of food formulations.

Keywords

• Sea bass skin
• gelatin
• gel strength
• texture
• FTIR

Kaynakça

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