Nevertheless, the extraction of collagen and gelatin from fish SB has been attempted in recent years (Kaewdang et al., 2014 Kanwate and Kudre, 2017 Kanwate et al., 2019). For the past years, SB has been used for the preparation of “isinglass” to clear or fining the beers (Weber et al., 2010). It is a gas-filled sac made of mostly collagen protein. In general, fish SB is also named as the gas bladder, fish maw or air bladder that controls the buoyancy of the fish. Fish SB is one of the significant by-products generated during fish processing operations. Apart from the fish skin, fish swim bladder (SB) can also be studied as a good source of collagen and gelatin (Kaewdang et al., 2014).
#BIO RAD MARKER PROTEIN SKIN#
In this connection, various studies have been performed on the production of gelatin from fish skin as an alternative to commercially available gelatin (Ahmad and Benjakul, 2011). Consequently, aquatic sources, especially fish by-products were attempted for the extraction of the gelatin at a considerable rate as an alternative to the mammalian counterpart (Gómez-Guillén et al., 2011). Additionally, bovine gelatin has a high risk of prion diseases (Nagarajan et al., 2012).
However, these gelatins have socio-cultural constraints. Presently, the commercial productions of gelatins are from porcine and bovine skins and bones using alkaline or acidic pretreatment (Benjakul et al., 2009). It has various applications in food, materials, cosmetic, pharmaceutical, and photographic industries (Jellouli et al., 2011) ascribed to its gelling, emulsifying, and film-forming properties.
Gelatin is a fibrous protein attained by the partial denaturation or hydrolysis of collagen.
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