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Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by
HuiYin Fan1,2, Marie-Josée Dumont3, Benjamin K Simpson1
1Department of Food Science and Agricultural Chemistry, McGill University (Macdonald Campus), 21,111 Lakeshore Rd., Ste. Anne de Bellevue, QC H9X 3V9 Canada.
Abstract:
Gelatin from salmon (Salmo salar) skin with high molecular weight protein chains (α-chains) was extracted using trypsin-aided process. Response surface methodology was used to optimise the extraction parameters. Yield, hydroxyproline content and protein electrophoretic profile via sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis of gelatin were used as responses in the optimization study. The optimum conditions were determined as: trypsin concentration at 1.49 U/g; extraction temperature at 45 °C; and extraction time at 6 h 16 min. This response surface optimized model was significant and produced an experimental value (202.04 ± 8.64%) in good agreement with the predicted value (204.19%). Twofold higher yields of gelatin with high molecular weight protein chains were achieved in the optimized process with trypsin treatment when compared to the process without trypsin.
