Table 1.
Physicochemical properties of jellyfish gelatin (JFG1), fish gelatin (FG), and bovine gelatin (BG).
Fig 1.
Dynamic viscoelastic profile changes in three gelatins during gelling and melting; (A) during gelling; (B) during melting.
Fig 2.
(A) desalted jellyfish; (B) dried desalted jellyfish; (C) jellyfish gelatin gel; (D) fish gelatin gel, and (E) bovine gelatin gel.
Fig 3.
Fourier transform infrared spectra of gelatin.
(A) JFG1-JFG4; with different hydrochloric acid and duration times conditions, (B) jellyfish gelatin (JFG1), bovine gelatin and fish gelatin.
Fig 4.
Proteins in jellyfish, fish and bovine gelatin identified by LC-MS/MS.
A Venn diagram showing the total number of proteins identified in each gelatin sample.
Fig 5.
Heatmap showing the relative amount of proteins in each gelatin sample.
A color bar of green to red color stands for the intensity of the total ion chromatogram from 0.0 to 22.5655.