The characteristics and functional properties of gelatin extracted from squid skin (Loligo vulgaris), using
commercial pepsin at a level of 15 Units/g skin, were investigated.
The gelatin extraction yield was 6.82 g/100 g wet basis, showing high protein content and low fat and ash contents.
SDS-PAGE of squid skin gelatin showed high band intensity for the major protein components, especially, a- and b-components.
The amino acid profile of squid skin gelatin showed a high percentage of imino acids, essential amino
acids and hydrophobic amino acids.
Fourier transformed infrared spectroscopy (FT-IR) spectra showed
helical structure. Squid skin gelatin was able to form a completely thermo-reversible gel. Gelatin
possessed interesting functional properties, which were governed by gelatin concentration.