Impact of different extraction conditions on yield, physicochemical and functional characteristics of gelatin from Labeo rohita swim bladder.

Influences of different extraction temperatures (50, 60, and 70 °C) and time (3, 6, and 9 h) on yield, physicochemical, and functional properties of gelatin from swim bladder (SBG) of rohu (Labeo rohita) were investigated. Gelatin extracted at 60 °C (G60-9 h), and 70 °C (G70-9 h) temperature for 9 h showed highest gelatin yield 54.91 g/100 g, protein (92.35 g/100 g), and hydroxyproline (77.50 mg/g) content (P < 0.05) compared to other counterparts. All extracted gelatin showed major protein components as α-, β-, and γ-chain with slight changes in band intensity. FTIR spectra showed significant loss of molecular order of triple-helix as temperature and time increased. Furthermore, G60-9 h exhibited higher emulsion, foaming, and gel strength than G70-9 h, and G50-9 h, respectively (P < 0.05). Therefore, G60-9 h could be appropriate conditions for the extraction of SBG with better yield, physicochemical, and functional properties. © The Korean Society of Food Science and Technology 2022.