Characterizations of Gelatin from the Skin of American Bullfrog ( Rana catesbeiana ) as Affected by Extraction Temperature

Weibo Zhang, Chong Chen, Ziyu Huang and Pengjie Wang
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Weibo Zhang: Department of Nutrition and Health, Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
Chong Chen: Department of Nutrition and Health, Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
Ziyu Huang: Department of Nutrition and Health, Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
Pengjie Wang: Department of Nutrition and Health, Beijing Higher Institution Engineering Research Center of Animal Product, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China

Sustainability, 2021, vol. 13, issue 8, 1-11

Abstract: We investigated the effect of extraction temperature on the gel properties of gelatin from the skin of the American bullfrog ( Rana catesbeiana ) and the mechanisms. The textural and rheological properties of bullfrog gelatin extracted at 45 °C (G45), 55 °C (G55), and 65 °C (G65) were measured. The molecular weight distributions, microstructures, and amino acid compositions of the bullfrog gelatins were also determined. G45, G55, and G65 had gel strengths of 272.1, 225.6, and 205.8 g and hardness values of 28.1, 24.0, and 22.5 N, respectively. The gelling temperatures ranged from 19.3 to 23.9 °C, and the melting temperatures ranged from 28.9 to 31.5 °C. All the results were compared with those of commercial porcine gelatin. We propose that the higher gel strength of G45 with a higher band intensity of α2-chains compared with G55 and G65 was more likely to form ordered and strong cross-links. The gelatin extracted at a lower temperature (G45) had a finer gel structure, suggesting that it would be more difficult to disrupt by applied force. Gelatin extracted at a lower temperature demonstrated better properties with α2-chains and a fine gel structure. These results provide basic information on the extraction of American bullfrog skin gelatin for industrial applications.

Keywords: American bullfrog; textural properties; gel structures (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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