Chemical properties of fish gelatins differ from those of conventional mammalian sources, representing an attractive technological alternative for the food industry. Ray filleting generates a considerable amount of skin waste that can be used as a collagen source for gelatin extraction. Thus, this research evaluated the HCl and CH3COOH effect, at 0.01, 0.025, 0.05, 0.075, 0.1, 0.15, and 0.2 M, on extraction yield, molecular weight distribution, and gel strength (GS) of whiptail stingray (Dasyatis brevis) skin gelatins. Results showed differences (P < 0.05) between acid type and concentration used. CH3COOH (0.15 M) gave the highest extraction yield (7.0% vs. 5.5% at 0.15 M HCl) and GS (653 ± 71 g vs. 619.5 ± 82 g at 0.2 M HCl). Gelatin electrophoretic profile from CH3COOH revealed α-/β-components and high molecular weight (> 200 kDa) polymers. Ray gelatin GS was higher than commercial bovine gelatin, suggesting its possible use for technological food applications.

中文翻译：

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酸处理对凤尾st（Dasyatis brevis）皮肤明胶的提取率和凝胶强度的影响。

鱼明胶的化学性质与常规哺乳动物来源的化学性质不同，代表了食品工业的一种有吸引力的技术替代品。射线切角产生大量的皮肤废物，可用作明胶提取的胶原蛋白来源。因此，本研究评估了0.01、0.025、0.05、0.075、0.1、0.15和0.2 M的HCl和CH3COOH效果，对tail鱼黄貂鱼皮的提取率，分子量分布和凝胶强度（GS）有影响。明胶。结果表明，酸类型和所用浓度之间存在差异（P <0.05）。CH3COOH（0.15 M）的萃取率最高（7.0％对比0.15 M HCl时为5.5％）和GS（653±71 g对比0.2 M HCl时为619.5±82 g）。CH3COOH的明胶电泳图谱显示α-/β-组分和高分子量（> 200 kDa）聚合物。