Gelatin from red tilapia (Oreochromis spp.) scales: Optimization of its extraction and detailed characterization of its chemical and viscoelastic properties
Bibliographic record
Abstract
Gelatin is widely used in food and pharmaceutical industries for its functional and bioactive properties. When extracted from fish by-products, the environmental impacts of these former waste are reduced. This study aimed to optimize the gelatin extraction from red tilapia scales using a fractional factorial design and evaluate its physicochemical and viscoelastic properties. The effects of solvent-to-solid ratio (2-10 mL/g), extraction time (1-3 h), temperature (65-85 °C) and ultrasound (0-60 min) were investigated on the crude protein content (CPC), the free amino groups (FAG) and the protein extraction yield (PEY). The CPC extracted (95.4-99.2 %) was in agreement with protein isolates (>85 %) and the extraction time and temperature had a significant positive effect on FAG and PEY. Extraction conditions after optimization were: 10 mL/g solvent-to-solid ratio, 3 h, 85°C, and without ultrasounds. Gelatin obtained under optimal condition improved highly the protein extraction and exhibited the best molecular weight distribution profile (α1/α2 chain ratios: 1.7) to offer suitable viscoelastic properties in term of gelling (18 °C) and melting capacities (25.8 °C). This finding highlights the important potential of such natural protein source as a tailored gel for food or cosmetic formulations. Abbreviations: AA, Amino acid; Adeq precision, Adequate precision; AAA, Aromatic amino acids; ANOVA, Analysis of variance; BCAA, Branched chain amino acids; CD, Circular dichroism spectroscopy; CPC, Crude protein content; EAA, Essential amino acids; FAG, Free amino group; FFD, Fractional factorial design; FTIR, Fourier-transform infrared spectroscopy; G′, Storage modulus, G′′, Loss modulus; HAA, Hydrophobic amino acids; LMWA, Low molecular weight aggregates; M, Protein marker, NCAA, Negatively charged amino acids; PCAA, Positively charged amino acids; PEY, Protein extraction yield; OPA, o -phthalaldehyde; SDS-PAGE, Sodium dodecyl sulfate polyacrylamide gel electrophoresis; TSF, tilapia scale flour; TSG, tilapia scale gelatin.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".