TY - JOUR
T1 - Molecular, structural, and rheological characterization of camel skin gelatin extracted using different pretreatment conditions
AU - Fawale, Samson Olumide
AU - Abuibaid, Ahlam
AU - Hamed, Fathalla
AU - Kittiphattanabawon, Phanat
AU - Maqsood, Sajid
N1 - Funding Information:
Acknowledgments: Authors would like to thank United Arab Emirates University for funding this research through a grant (31F078) and PhD grant (31F153).
Funding Information:
The funding of this research through “University Program for Advancement in Re-search” (UPAR) grant no. 31F078, by the United Arab Emirates University is highly acknowl-edged. Hiroki Wakamatsu from Tokyo University of Agriculture and Technology is acknowl-edged from conducting NMR analysis. Authors would like to thank United Arab Emirates University for funding this research through a grant (31F078) and PhD grant (31F153).
Funding Information:
Funding: The funding of this research through “University Program for Advancement in Re-search” (UPAR) grant no. 31F078, by the United Arab Emirates University is highly acknowl-edged. Hiroki Wakamatsu from Tokyo University of Agriculture and Technology is acknowl-edged from conducting NMR analysis.
Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021/7
Y1 - 2021/7
N2 - Optimum conditions for high-quality gelatin recovery from camel skin and its molecular, structural, and rheological characterization were carried out in this study. Increased yield and gel strength were recorded, with an increase in camel skin pretreatment times of 6 to 42 h and 0.50 and 0.75 M-NaOH. Gelatin from skin pretreated with 0.75 and 0.5 M-NaOH for 42 h showed the highest yield (22.60%) and gel strength (365.5 g), respectively. Structural characterization by Fourier transformation infrared spectra, X-ray diffraction, and nuclear magnetic resonance indicated that all gelatins possessed major peaks in the amide region, and diffraction peaks around 22◦ were basically amorphous. The temperatures for gelling and melting ranged from 20.9◦ C to 25.8◦ C and 27.34◦ C to 30.49◦ C. Microstructure revealed loose network with more voids in gelatin from skin pretreated with 0.5 and 0.75 M-NaOH for 6 h, while a highly cross-linked network and less voids were observed in those pretreated with 0.75 M-NaOH for 24 h and 0.5 M-NaOH for 42 h. The results reveal that great potential exists in producing halal gelatin with excellent quality and functionality from camel skin.
AB - Optimum conditions for high-quality gelatin recovery from camel skin and its molecular, structural, and rheological characterization were carried out in this study. Increased yield and gel strength were recorded, with an increase in camel skin pretreatment times of 6 to 42 h and 0.50 and 0.75 M-NaOH. Gelatin from skin pretreated with 0.75 and 0.5 M-NaOH for 42 h showed the highest yield (22.60%) and gel strength (365.5 g), respectively. Structural characterization by Fourier transformation infrared spectra, X-ray diffraction, and nuclear magnetic resonance indicated that all gelatins possessed major peaks in the amide region, and diffraction peaks around 22◦ were basically amorphous. The temperatures for gelling and melting ranged from 20.9◦ C to 25.8◦ C and 27.34◦ C to 30.49◦ C. Microstructure revealed loose network with more voids in gelatin from skin pretreated with 0.5 and 0.75 M-NaOH for 6 h, while a highly cross-linked network and less voids were observed in those pretreated with 0.75 M-NaOH for 24 h and 0.5 M-NaOH for 42 h. The results reveal that great potential exists in producing halal gelatin with excellent quality and functionality from camel skin.
KW - Camel skin gelatin
KW - Characterization
KW - FTIR
KW - Gel strength
KW - XRD
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U2 - 10.3390/foods10071563
DO - 10.3390/foods10071563
M3 - Article
AN - SCOPUS:85110568504
SN - 2304-8158
VL - 10
JO - Foods
JF - Foods
IS - 7
M1 - 1563
ER -