Giant squid skin gelatin: Chemical composition and biophysical characterization

Mario H. Uriarte-Montoya; Hisila Santacruz-Ortega; Francisco J. Cinco-Moroyoqui; Ofelia Rouzaud-Sández; Maribel Plascencia-Jatomea; Josafat M. Ezquerra-Brauer

doi:10.1016/j.foodres.2011.08.018

Giant squid skin gelatin: Chemical composition and biophysical characterization

Mario H. Uriarte-Montoya, Hisila Santacruz-Ortega, Francisco J. Cinco-Moroyoqui, Ofelia Rouzaud-Sández, Maribel Plascencia-Jatomea, Josafat M. Ezquerra-Brauer^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

106 Scopus citations

Abstract

Gelatin was extracted from the skin of giant squid (Dosidicus gigas) with a yield of 7.5% on a wet weight basis through a novel cold maturation process and it was chemical, physicochemical and structurally characterized. Squid skin gelatin (SSG) had high protein content (89%) with an amino acid profile similar to that of interstitial collagen. Infrared spectroscopy and circular dichroism confirmed the existence of specific bands of collagen and gelatin which are modified during their thermal transition. Amino acids present in SSG were revealed by NMR signals. Fluorescence spectroscopy revealed emission due to pyridinoline cross-links. Differential scanning calorimetry confirmed that SSG is a weak thermo-reversible gel. Scanning electron microscopy showed porous components within the SSG structure which agree with the viscosity and water holding capacity values obtained. These results led to a better understanding on the molecular structure of SSG which accounts for its well known rheological and physicochemical properties.

Original language	English
Pages (from-to)	3243-3249
Number of pages	7
Journal	Food Research International
Volume	44
Issue number	10
DOIs	https://doi.org/10.1016/j.foodres.2011.08.018
State	Published - Dec 2011

Bibliographical note

Funding Information:
This research was supported by CONACYT under the grant 89879 . Author Uriarte-Montoya acknowledges doctoral fellowship from CONACYT. The authors are also grateful to Rocío Sugich for her skillful performance of CD measurements and to Benjamin Ramírez for his technical assistance.

Keywords

Biophysical properties
Collagen
Gelatin
Squid

Access to Document

10.1016/j.foodres.2011.08.018

Cite this

@article{2cfca6bb93c247c0b35963b4ec0ac100,

title = "Giant squid skin gelatin: Chemical composition and biophysical characterization",

abstract = "Gelatin was extracted from the skin of giant squid (Dosidicus gigas) with a yield of 7.5% on a wet weight basis through a novel cold maturation process and it was chemical, physicochemical and structurally characterized. Squid skin gelatin (SSG) had high protein content (89%) with an amino acid profile similar to that of interstitial collagen. Infrared spectroscopy and circular dichroism confirmed the existence of specific bands of collagen and gelatin which are modified during their thermal transition. Amino acids present in SSG were revealed by NMR signals. Fluorescence spectroscopy revealed emission due to pyridinoline cross-links. Differential scanning calorimetry confirmed that SSG is a weak thermo-reversible gel. Scanning electron microscopy showed porous components within the SSG structure which agree with the viscosity and water holding capacity values obtained. These results led to a better understanding on the molecular structure of SSG which accounts for its well known rheological and physicochemical properties.",

keywords = "Biophysical properties, Collagen, Gelatin, Squid",

author = "Uriarte-Montoya, {Mario H.} and Hisila Santacruz-Ortega and Cinco-Moroyoqui, {Francisco J.} and Ofelia Rouzaud-S{\'a}ndez and Maribel Plascencia-Jatomea and Ezquerra-Brauer, {Josafat M.}",

note = "Funding Information: This research was supported by CONACYT under the grant 89879 . Author Uriarte-Montoya acknowledges doctoral fellowship from CONACYT. The authors are also grateful to Roc{\'i}o Sugich for her skillful performance of CD measurements and to Benjamin Ram{\'i}rez for his technical assistance.",

year = "2011",

month = dec,

doi = "10.1016/j.foodres.2011.08.018",

language = "Ingl{\'e}s",

volume = "44",

pages = "3243--3249",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Elsevier Ltd",

number = "10",

}

TY - JOUR

T1 - Giant squid skin gelatin

T2 - Chemical composition and biophysical characterization

AU - Uriarte-Montoya, Mario H.

AU - Santacruz-Ortega, Hisila

AU - Cinco-Moroyoqui, Francisco J.

AU - Rouzaud-Sández, Ofelia

AU - Plascencia-Jatomea, Maribel

AU - Ezquerra-Brauer, Josafat M.

N1 - Funding Information: This research was supported by CONACYT under the grant 89879 . Author Uriarte-Montoya acknowledges doctoral fellowship from CONACYT. The authors are also grateful to Rocío Sugich for her skillful performance of CD measurements and to Benjamin Ramírez for his technical assistance.

PY - 2011/12

Y1 - 2011/12

N2 - Gelatin was extracted from the skin of giant squid (Dosidicus gigas) with a yield of 7.5% on a wet weight basis through a novel cold maturation process and it was chemical, physicochemical and structurally characterized. Squid skin gelatin (SSG) had high protein content (89%) with an amino acid profile similar to that of interstitial collagen. Infrared spectroscopy and circular dichroism confirmed the existence of specific bands of collagen and gelatin which are modified during their thermal transition. Amino acids present in SSG were revealed by NMR signals. Fluorescence spectroscopy revealed emission due to pyridinoline cross-links. Differential scanning calorimetry confirmed that SSG is a weak thermo-reversible gel. Scanning electron microscopy showed porous components within the SSG structure which agree with the viscosity and water holding capacity values obtained. These results led to a better understanding on the molecular structure of SSG which accounts for its well known rheological and physicochemical properties.

AB - Gelatin was extracted from the skin of giant squid (Dosidicus gigas) with a yield of 7.5% on a wet weight basis through a novel cold maturation process and it was chemical, physicochemical and structurally characterized. Squid skin gelatin (SSG) had high protein content (89%) with an amino acid profile similar to that of interstitial collagen. Infrared spectroscopy and circular dichroism confirmed the existence of specific bands of collagen and gelatin which are modified during their thermal transition. Amino acids present in SSG were revealed by NMR signals. Fluorescence spectroscopy revealed emission due to pyridinoline cross-links. Differential scanning calorimetry confirmed that SSG is a weak thermo-reversible gel. Scanning electron microscopy showed porous components within the SSG structure which agree with the viscosity and water holding capacity values obtained. These results led to a better understanding on the molecular structure of SSG which accounts for its well known rheological and physicochemical properties.

KW - Biophysical properties

KW - Collagen

KW - Gelatin

KW - Squid

UR - http://www.scopus.com/inward/record.url?scp=80054935980&partnerID=8YFLogxK

U2 - 10.1016/j.foodres.2011.08.018

DO - 10.1016/j.foodres.2011.08.018

M3 - Artículo

SN - 0963-9969

VL - 44

SP - 3243

EP - 3249

JO - Food Research International

JF - Food Research International

IS - 10

ER -

Giant squid skin gelatin: Chemical composition and biophysical characterization

Abstract

Bibliographical note

Keywords

Access to Document

Other files and links

Fingerprint

Cite this