The objective of this study was to investigate the effects of the enzymatic aided acid‐swelling process on gelatin obtained from fish by‐products. For this purpose, gelatin was extracted by an acidic swelling procedure in the presence of protease extracted from Rainbow trout pyloric caeca. The yield of gelatin extraction and the most important physicochemical characteristics of the fish gelatin samples were investigated and compared with those of commercial bovine gelatin (CBG). The yields of gelatin from Epinephelus coioides skin (ESG) either with or without crude protease from pyloric caeca (15 units/g alkaline treated) were 14.98% and 50.89%, respectively. The yields of gelatin from Cyprinus carpio scales (CSG) with crude protease from pyloric caeca (15 units/g) were 49.97%. The gel strength of the CSG (259.66 g) was significantly higher than that of CBG (228.30 g) and ESG (187.75 g). Similarly, the gelling and melting points, foaming capacity and stability, and the SDS‐PAGE pattern of gelatins were compared. The electrophoretic pattern confirmed the results of gel strength which was due to the narrower alpha and beta bands in fish skin and commercial bovine gelatins than that of fish scales gelatin. The results of this research showed that the production of high‐quality gelatin can be achieved by the enzymatically aided acid‐swelling procedure from fish scales and skin.

中文翻译：

---

酶促酸溶过程对鱼副产品明胶的影响

这项研究的目的是研究酶促酸溶胀过程对从鱼副产品中获得的明胶的影响。为此目的，在从虹鳟幽门盲肠提取的蛋白酶存在下，通过酸性溶胀程序提取明胶。研究了明胶提取的得率和鱼明胶样品最重要的理化特性，并将其与商品牛明胶（CBG）进行了比较。带有或不带有来自幽门盲肠的粗蛋白酶（15个单位/ g碱处理）的大肠棘皮鱼（ESG）的明胶收率分别为14.98％和50.89％。鲤鱼明胶的产量来自幽门盲肠的粗蛋白酶（15单位/克）的天平（CSG）为49.97％。CSG（259.66 g）的凝胶强度显着高于CBG（228.30 g）和ESG（187.75 g）。同样，比较了明胶的胶凝和熔点，发泡能力和稳定性以及SDS-PAGE模式。电泳图谱证实了凝胶强度的结果，这是由于鱼皮和商品牛明胶中的α和β谱带比鱼鳞明胶窄。这项研究的结果表明，通过鱼鳞和鱼皮的酶促酸溶胀程序可以实现高质量明胶的生产。