Fig 1.
The sonication assisted in washing salted jellyfish by-products and the jellyfish gelatin extraction process.
Fig 2.
Scanning electron micrographs of ultrasound-treated jellyfish by-products (A-B) and ultrasonic-treated jellyfish gelatin (C-D).
Fig 3.
Fourier transform infrared spectra of ultrasound-treated jellyfish by-products (A) and jellyfish gelatins extracted from different ultrasonicated jellyfish by-products (B).
A: The ultrasound settings used were 40 kHz and 220 W. The duration time of ultrasound treatment was 0, 20, 40, 60, 80, and 100 min, designated as U0, U20, U40, U60, U80, and U100, respectively. B: The jellyfish gelatins extracted from different ultrasonicated jellyfish by-products are designated as JFG0, JFG20, JFG40, JFG60, JFG80, and JFG100, respectively.
Fig 4.
Venn diagram of tryptic peptides of jellyfish, fish, and bovine gelatin.
Fig 5.
Heatmap showing the abundance of each protein in jellyfish, fish, and bovine gelatin.
Table 1.
Protein name and sequence of bovine (BG), fish gelatin (FG), and jellyfish gelatin (JFG40-4 and JFG100-8) produced from different ultrasonicated jellyfish by-products.