![]() Irwandi J, Faridayanti S, Mohamed ESM et al (2009) Extraction and characterization of gelatin from different marine fish species in Malaysia. Han YP, Zhao XH (2016) Properties of bovine gelatin cross-linked by a mixture of two oxidases (horseradish peroxidase and glucose oxidase) and glucose. Martins MEO, Sousa JR, Claudino RL et al (2018) Thermal and chemical properties of gelatin from tilapia ( Oreochromis niloticus) scale. Hence, waste fish scales have proved to be a cost-effective and environmentally friendly alternative raw material for gelatin production paving the way for safe alternatives for biomedical application. The effect of acidic and alkaline pretreatment of fish scale had displayed fibrillar pattern, evenly spaced porous nature and network-like structure of gelatin which was thermally stable up to ~ 300 ☌. Glass transition temperature ( T g) of gelatin GA, GB and GC at 76.3 ☌, 72.9 ☌ and 71.4 ☌, respectively, and melting temperature ( T m) of GA, GB and GC at 406 ☌, 295.2 ☌ and 291.7 ☌, respectively, were evident through thermal study. The presence of β, α 1 and α 2 chain at around 200 KDa, 110 KDa and 100 KDa, respectively, confirmed the triple helix nature of the gelatin. Two diffraction peaks of 2ɵ, one sharp peak around 10° and one broad peak around 20° represent the partially crystalline nature of fish gelatin. ![]() Extracted gelatin GA, GB and GC showed ʎ max at 230 nm indicating the peptide bond of gelatin and the presence of five amide bands I, II, III, A and B revealing the intrinsic nature of functional groups C=O, C–N, C–N, N–H and –NH 3 stretching vibrations of collagen, respectively. ![]() The gel strength of gelatin was affected by the pH of the extraction medium rather than the presence of imino acid composition. Amino acids and imino acids (proline and hydroxyproline) composition confirmed the characteristic nature of collagen. Fish scales (mixed freshwater species) were subjected to hydrochloric acid (HCl), sodium hydroxide (NaOH) and both HCl and NaOH pretreatment individually, and gelatin extraction with distilled water was labeled as GA, GB and GC, respectively. Gelatin (G) is a thermoreversible polymer produced by hydrolysis of a structural protein called collagen. ![]()
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