مشخصات پژوهش

Gelatin from mahi (Coryphaena hippurus) skin (MMSG) was extracted, and its morphological, structural, and physicochemical properties were measured and compared with commercial porcine gelatin. This study provides a comprehensive evaluation of MMSG in comparison to commercial porcine gelatin (PG) based on physicochemical and functional properties. MMSG showed an extraction yield of 18 % (w/w) on a wet basis. MMSG was composed of moisture (8.5 %) and protein (84 %). MMSG had a Bloom value of 450 g, which was significantly higher than commercial porcine gelatin (300 g). SDS-PAGE analysis showed the presence of α1, α2, β, and ϒ chains in MMSG, reflecting the presence of higher molecular weight molecules. Scanning electron microscope results showed a stronger network for both gelatins, suggesting the formation of more hydrogen bonding. Spectral analysis of MMSG showed five major amide bonds, including amide A at 3285 cm−1, amide B at 2922 cm−1, amide I at 1634 cm−1, amide II at 1539 cm−1, and amide III at 1238 cm−1. These results suggest that mahi skin can be used for gelatin extraction and could be utilized by the pharmaceutical and food industries.