BACKGROUND Gelatin is traditionally produced from mammals and widely applied in food industry. The production is tedious, time-consuming and environment-unfriendly, while the application is restricted because of zoonosis risk and religious sentiment. RESULTS Gelatin was extracted by hot water from sturgeon swim bladder after defatting with alcohol and hexane. The yield reached to 94.15% under the optimized conditions of 50°C, 30 min and 10 mL/g. Its amino acid and subunit profiles were similar type I collagen. Compared to commercial porcine, bovine and piscine gelatins, it exhibited higher whiteness (3.38), emulsion activity (171.76 m2 /g), gel strength (853.23 g), water-holding capacity (92.37%) and viscoelasticity (0.03). But the transmittance (40.56% at 450 nm and 59.07% at 620 nm), emulsion stability (30.09 min), foam expansion (203.00) and stability (26.92), gelling (16.88°C) and melting temperature (21.80°C) were lower. While the pH (6.87) and viscosity (28.60 mPa·s) were moderate. Moreover, it was made into better hydrogel and nanofiber. CONCLUSION Gelatin was extracted from sturgeon swim bladder using a clean and efficient approach, and exhibited unique properties and great potential in food industry. This article is protected by copyright. All rights reserved.

中文翻译：

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鲟鱼鳔中明胶的新提取方法和独特的理化性质

背景技术明胶传统上由哺乳动物生产，广泛应用于食品工业。生产繁琐、费时、不环保，而应用因人畜共患病风险和宗教情绪而受到限制。结果鲟鱼鳔经酒精和正己烷脱脂后，用热水提取明胶。在50℃、30 min、10 mL/g的优化条件下，产率达到94.15%。其氨基酸和亚基谱与 I 型胶原蛋白相似。与市售猪、牛和鱼明胶相比，它具有更高的白度（3.38）、乳化活性（171.76 m2 /g）、凝胶强度（853.23 g）、持水能力（92.37%）和粘弹性（0.03）。但透光率（450 nm 处为 40.56% 和 620 nm 处为 59.07%）、乳液稳定性（30.09 min）、泡沫膨胀（203. 00) 和稳定性 (26.92)、凝胶化 (16.88°C) 和熔化温度 (21.80°C) 较低。而 pH (6.87) 和粘度 (28.60 mPa·s) 适中。此外，它被制成更好的水凝胶和纳米纤维。结论采用清洁高效的方法从鲟鱼鳔中提取明胶，在食品工业中表现出独特的性能和巨大的潜力。本文受版权保护。版权所有。