Extraction and characterisation of gelatin from red stingray fish (Dasyatis akajei) skin / Nurul Fatihah Mohd Fauzi

Gelatin from the skin of red stingray fish (Dasyatis akajei) pretreated witk0.2 M acetic acid and extracted with distilled water at 45 °C for five different extraction times (4, 8, 12, 16 and 20 hrs) were characterized. The yield ranged from 0.081-0.136% (wet weight basis). The protein content range...

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主要作者:	Mohd Fauzi, Nurul Fatihah
格式:	Thesis
語言:	English
出版:	2012
主題:	Organic chemistry Extraction (Chemistry)
在線閱讀:	https://ir.uitm.edu.my/id/eprint/53057/1/53057.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

id	my-uitm-ir.53057
record_format	uketd_dc
spelling	my-uitm-ir.530572021-12-14T09:07:22Z Extraction and characterisation of gelatin from red stingray fish (Dasyatis akajei) skin / Nurul Fatihah Mohd Fauzi 2012 Mohd Fauzi, Nurul Fatihah Organic chemistry Extraction (Chemistry) Gelatin from the skin of red stingray fish (Dasyatis akajei) pretreated witk0.2 M acetic acid and extracted with distilled water at 45 °C for five different extraction times (4, 8, 12, 16 and 20 hrs) were characterized. The yield ranged from 0.081-0.136% (wet weight basis). The protein content ranged from 10.33-35.33%. The viscosity of the extracted gelatins ranged from 0.277-0.708 Pa.s. The gel strength ranged from 241.07-381.40 g. Yield, protein content and viscosity increased significantly (p<0.05) as the extraction time increased. However, gel strength of gelatin decreased significantly (p<0.05) as the extraction time increased. Those properties were governed by different extraction times. Thus, gelatin can be successfully extracted from the skin of red stingray fish (Dasyatis akajei) using the appropriate extraction time. 2012 Thesis https://ir.uitm.edu.my/id/eprint/53057/ https://ir.uitm.edu.my/id/eprint/53057/1/53057.pdf text en public degree Universiti Teknologi MARA Faculty of Applied Sciences Ismail, Normah (Dr.)
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Ismail, Normah (Dr.)
topic	Organic chemistry Extraction (Chemistry)
spellingShingle	Organic chemistry Extraction (Chemistry) Mohd Fauzi, Nurul Fatihah Extraction and characterisation of gelatin from red stingray fish (Dasyatis akajei) skin / Nurul Fatihah Mohd Fauzi
description	Gelatin from the skin of red stingray fish (Dasyatis akajei) pretreated witk0.2 M acetic acid and extracted with distilled water at 45 °C for five different extraction times (4, 8, 12, 16 and 20 hrs) were characterized. The yield ranged from 0.081-0.136% (wet weight basis). The protein content ranged from 10.33-35.33%. The viscosity of the extracted gelatins ranged from 0.277-0.708 Pa.s. The gel strength ranged from 241.07-381.40 g. Yield, protein content and viscosity increased significantly (p<0.05) as the extraction time increased. However, gel strength of gelatin decreased significantly (p<0.05) as the extraction time increased. Those properties were governed by different extraction times. Thus, gelatin can be successfully extracted from the skin of red stingray fish (Dasyatis akajei) using the appropriate extraction time.
format	Thesis
qualification_level	Bachelor degree
author	Mohd Fauzi, Nurul Fatihah
author_facet	Mohd Fauzi, Nurul Fatihah
author_sort	Mohd Fauzi, Nurul Fatihah
title	Extraction and characterisation of gelatin from red stingray fish (Dasyatis akajei) skin / Nurul Fatihah Mohd Fauzi
title_short	Extraction and characterisation of gelatin from red stingray fish (Dasyatis akajei) skin / Nurul Fatihah Mohd Fauzi
title_full	Extraction and characterisation of gelatin from red stingray fish (Dasyatis akajei) skin / Nurul Fatihah Mohd Fauzi
title_fullStr	Extraction and characterisation of gelatin from red stingray fish (Dasyatis akajei) skin / Nurul Fatihah Mohd Fauzi
title_full_unstemmed	Extraction and characterisation of gelatin from red stingray fish (Dasyatis akajei) skin / Nurul Fatihah Mohd Fauzi
title_sort	extraction and characterisation of gelatin from red stingray fish (dasyatis akajei) skin / nurul fatihah mohd fauzi
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2012
url	https://ir.uitm.edu.my/id/eprint/53057/1/53057.pdf
_version_	1783734858718117888

Extraction and characterisation of gelatin from red stingray fish (Dasyatis akajei) skin / Nurul Fatihah Mohd Fauzi

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