Structure and Functional Characteristics of Gelatin Extracted from Grass Carp (

Jiandong Shen, Lijun Fu, Bijiang Zhong, Wenshui Xia, Yanshun Xu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1citing papers in PubMed

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1 citing paper in PubMed.

Valorization of Pink Salmon (Foods (Basel, Switzerland) · 2026
Article

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5 · Who and what money

Authors and funding

5 authors.

Jiandong ShenFujian Provincial Key Laboratory of Ecological Impacts and Treatment Technologies for Emerging Contaminants, Key Laboratory of Ecological Environment and Information Atlas, College of Environmental and Biological Engineering, Putian University, Putian 351100, China.ORCID 0000-0001-6973-6225

Lijun FuFujian Provincial Key Laboratory of Ecological Impacts and Treatment Technologies for Emerging Contaminants, Key Laboratory of Ecological Environment and Information Atlas, College of Environmental and Biological Engineering, Putian University, Putian 351100, China.

Bijiang ZhongOffice of Science and Research, Putian University, Putian 351100, China.

Wenshui XiaState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Yanshun XuState Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.

Funding

Fujian Provincial Natural Science Foundation of China 2023J011005Startup Fund for Advanced Talents of Putian University 2023009The Earmaked Fund for China Agriculture Research System CAR-45-28The High-quality Development of Marine and Fishery Industry of Fujian Province Specialized Project FJHYF-L-2025-20The Science and Technology Project of Putian 2025SZ3001PTXY16, 2024NJJ004

6 · The paper itself

Abstract

The recycling of by-products from fish processing procedures has recently been attracting increased attention. In this study, three types of gelatin were isolated from grass carp skin, bone, and scales, named SKG, BG, and SCG, respectively, and their structural and functional characteristics were investigated. Compared with BG and SCG, SKG exhibited the highest extraction yield (18.30 ± 0.24%) and protein content (90.12 ± 0.21%) and the lowest ash content (1.50 ± 0.08%). Electrophoresis analysis revealed that SKG contained more α chains than BG and SCG. Fourier transform infrared spectra showed that the absorption peaks of gelatin were mainly positioned in amide band regions, whereas some of the triple helix structure was lost. More than 85% solubility was observed in all gelatin types with pH 3-10. Meanwhile, there was a higher gel strength in SKG (288.2 g) than in BG (270.2 g) and SCG (245.1 g). Furthermore, the water or oil absorption and emulsifying characteristics of SKG were also better than those of BG and SCG. The differences in functional properties between gelatin types appear to be related to protein distribution and composition. All the results indicate that grass carp skin is a material with the potential to extract gelatin with a higher yield and gel strength and better functional characteristics compared with bone and scales.

Indexed as

by-productsfunctional propertygelatingrass carpstructure

Identifiers

PMID41376023

DOI10.3390/foods14234086

PMCPMC12692194

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.