%0 Journal Article
%T Tilapia head gelatins to stabilize fish oil emulsions and the effect of extraction methods.
%A Li L
%A Kan G
%A Peng J
%A Gong H
%A Zi Y
%A Shi C
%A Wang X
%A Zhong J
%J Int J Biol Macromol
%V 269
%N 0
%D 2024 Jun 9
%M 38734350
%F 8.025
%R 10.1016/j.ijbiomac.2024.132137
%X The preparation and use of gelatins from fish by-products have attracted much attention in the field of food science. Herein, four types of tilapia head gelatins were extracted and characterized: hot water-pretreated gelatin (HWG), acetic acid-pretreated gelatin (AAG), sodium hydroxide-pretreated gelatin (SHG), and pepsin enzyme-pretreated gelatin (PEG). The gel strength values followed the order: PEG (74 ± 1 Bloom) > AAG (66 ± 1) > HWG (59 ± 1) > SHG (34 ± 1). The foaming properties, fish oil emulsion viscosity, emulsion activity, and emulsion stabilization ability followed this order: PEG > HWG ≥ AAG > SHG. The effect mechanisms of extraction methods and gelatin concentrations on the emulsion stability involved the interfacial tension, emulsion viscosity, and fat-binding capacity. This work provided important knowledge for analyzing the relations between the structure and function of gelatin. It also provided a high-value application method of fish wastes.