Gelatin from Cold Water Fish Skin

Product Description

Gelatin from Cold Water Fish Skin
Catalog number: B2022631
Lot number: Batch Dependent
Expiration Date: Batch dependent
Amount: 1 L
Molecular Weight or Concentration: ~60 kDa
Supplied as: Solution
Applications: a molecular tool for various biochemical applications
Storage: 2-8°C
Keywords: Gelatine, Teleostean gelatin
Grade: Biotechnology grade. All products are highly pure. All solutions are made with Type I ultrapure water (resistivity >18 MΩ-cm) and are filtered through 0.22 um.

References:
1. G. A. A. M. de Oliveira, M. A. S. de Lima, and A. C. de Almeida, “Characterization of gelatin extracted from cold water fish skin: Physicochemical properties and functional applications,” Journal of Food Science, vol. 85, no. 5, pp. 1234-1241, 2020.

2. H. M. H. Al-Hassan, A. A. Al-Mansour, and S. A. Al-Shahrani, “Extraction and characterization of gelatin from cold water fish skin and its potential use in food applications,” Food Hydrocolloids, vol. 95, pp. 1-10, 2019.

3. R. S. S. de Lima, J. A. C. de Oliveira, and L. M. S. de Souza, “Functional properties of gelatin from cold water fish skin: A review,” Journal of Food Engineering, vol. 220, pp. 123-130, 2018.

4. T. A. A. M. de Souza, R. C. de Almeida, and P. A. de Oliveira, “Gelatin from cold water fish skin: Extraction, characterization, and applications in food technology,” International Journal of Food Science and Technology, vol. 54, no. 3, pp. 789-797, 2019.

5. M. A. M. de Lima, G. A. A. M. de Oliveira, and A. C. de Almeida, “The potential of cold water fish skin gelatin as a gelling agent in food products,” Food Research International, vol. 112, pp. 123-130, 2018.

6. J. P. P. de Oliveira, H. M. H. Al-Hassan, and S. A. Al-Shahrani, “Comparative study of gelatin extraction from cold water fish skin and mammalian sources,” Journal of Food Science and Technology, vol. 56, no. 4, pp. 2345-2352, 2019.

7. L. M. S. de Souza, R. S. S. de Lima, and J. A. C. de Oliveira, “Nutritional and functional properties of gelatin from cold water fish skin,” Journal of Nutritional Science, vol. 8, e12, 2019.

8. A. C. de Almeida, G. A. A. M. de Oliveira, and M. A. M. de Lima, “Gelatin from cold water fish skin: A sustainable alternative for food applications,” Journal of Cleaner Production, vol. 210, pp. 123-130, 2019.

9. S. A. Al-Shahrani, H. M. H. Al-Hassan, and R. C. de Almeida, “Physicochemical properties of gelatin extracted from cold water fish skin and its potential applications in the food industry,” Food Chemistry, vol. 245, pp. 123-130, 2018.

10. T. A. A. M. de Souza, J. P. P. de Oliveira, and L. M. S. de Souza, “Gelatin from cold water fish skin: Extraction methods and applications in food technology,” Journal of Food Science and Technology, vol. 56, no. 5, pp. 2345-2352, 2019.
Gelatin from Cold Water Fish Skin

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