Structural and functional characterization of Coryphaena hippurus skin gelatin with commercial porcine gelatin, By gholamreza Abdi

Research

Title	Structural and functional characterization of Coryphaena hippurus skin gelatin with commercial porcine gelatin
Type	Article
Keywords	Mahi Fish skin gelatin Porcine Collagen Extraction
Journal	Applied Food Research
DOI	10.1016/j.afres.2025.100898
Researchers	Muhammad Usman (First researcher) , Joe Mac Regenstein (Second researcher) , Hafiz Ubaid Ur Rahman (Third researcher) , Anum Ishaq (Fourth researcher) , Muhammad Issa Khan (Fifth researcher) , Amna Sahar (Not in first six researchers) , gholamreza Abdi (Not in first six researchers) , Rana Muhammad Aadil (Not in first six researchers) , Lili He (Not in first six researchers)

Abstract

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.