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Three-Stage Extraction of Gelatines from Tendons of Abattoir Cattle: 2-Properties of Gelatines

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dc.title Three-Stage Extraction of Gelatines from Tendons of Abattoir Cattle: 2-Properties of Gelatines en
dc.contributor.author Mokrejš, Pavel
dc.contributor.author Sukop, Svatopluk
dc.contributor.author Svoboda (FT), Petr
dc.relation.ispartof Applied Biochemistry and Biotechnology
dc.identifier.issn 0273-2289 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2012
utb.relation.volume 168
utb.relation.issue 2
dc.citation.spage 434
dc.citation.epage 445
dc.type article
dc.language.iso en
dc.publisher Humana Press en
dc.identifier.doi 10.1007/s12010-012-9787-4
dc.subject Cattle tendons en
dc.subject Gel strength en
dc.subject Gelatine en
dc.subject Molecular weight distribution en
dc.subject Properties en
dc.subject Thermal analysis en
dc.description.abstract The subject of our previous paper (part 1) was three-stage extraction of gelatines from short cattle tendons. In this paper, we studied influence of extraction conditions on quality of produced gelatinesprotein content, ash content, rigidity of gelatine gels, viscosity, and distribution of molecular weights. Ash content of gelatines ranged in limits 3.5-10.5 %. Rigidity of the gels was influenced by extraction conditions and by elastin content in gelatines; highest-quality gels display rigidity of 213 Bloom. Viscosity of gelatines ranged from 2.47 to 12.11 mPa s. Molecular weights of gelatines display a proportion of fractions from 20 to 36 kDa, a quite high proportion of fractions from approximately 50 to 100 kDa, in some cases even fractions above 200 kDa appear. It was found that transition temperature and melting temperature of gelatines extracted from tendons are in accord with data on gelatines obtained by traditional extraction techniques from skins and bones. With respect to efficiency of the whole extraction process and to quality of extracted gelatine, we may recommend extraction conditions as follows: in the 1st processing stage, shaking degreased starting material with water in ratio 1:10 at 25 °C for 5 h; in the 2nd stage, treating the swelled material with 5 % (w/w) added proteolytic enzyme at 40 °C for 25 h; in 3rd stage, extracting gelatine while boiling for 16 min. en
utb.faculty Faculty of Technology
utb.faculty University Institute
dc.identifier.uri http://hdl.handle.net/10563/1002990
utb.identifier.rivid RIV/70883521:28110/12:43868011!RIV13-MSM-28110___
utb.identifier.rivid RIV/70883521:28610/12:43868011!RIV13-MSM-28610___
utb.identifier.obdid 43868102
utb.identifier.scopus 2-s2.0-84866733229
utb.identifier.wok 000309224300018
utb.source j-scopus
dc.date.accessioned 2012-10-13T15:30:51Z
dc.date.available 2012-10-13T15:30:51Z
utb.ou Centre of Polymer Systems
utb.contributor.internalauthor Mokrejš, Pavel
utb.contributor.internalauthor Sukop, Svatopluk
utb.contributor.internalauthor Svoboda (FT), Petr
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