Molecular, Structural, and Rheological Characterization of Camel Skin Gelatin Extracted Using Different Pretreatment Conditions

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...

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Main Authors: Olumide Samson Fawale, Ahlam Abuibaid, Fathalla Hamed, Phanat Kittiphattanabawon, Sajid Maqsood
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/10/7/1563
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author Olumide Samson Fawale
Ahlam Abuibaid
Fathalla Hamed
Phanat Kittiphattanabawon
Sajid Maqsood
author_facet Olumide Samson Fawale
Ahlam Abuibaid
Fathalla Hamed
Phanat Kittiphattanabawon
Sajid Maqsood
author_sort Olumide Samson Fawale
collection DOAJ
description 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.
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spelling doaj.art-df326f882eb04e50a250891225b403302023-11-22T03:47:14ZengMDPI AGFoods2304-81582021-07-01107156310.3390/foods10071563Molecular, Structural, and Rheological Characterization of Camel Skin Gelatin Extracted Using Different Pretreatment ConditionsOlumide Samson Fawale0Ahlam Abuibaid1Fathalla Hamed2Phanat Kittiphattanabawon3Sajid Maqsood4Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab EmiratesDepartment of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab EmiratesDepartment of Physics, College of Science, United Arab Emirates University, Al Ain 15551, United Arab EmiratesDepartment of Food Science and Technology, Faculty of Agro and Bio Industry, Thaksin University, Phatthalung Campus, Phatthalung 93210, ThailandDepartment of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain 15551, United Arab EmiratesOptimum 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.https://www.mdpi.com/2304-8158/10/7/1563camel skin gelatincharacterizationgel strengthFTIRXRD
spellingShingle Olumide Samson Fawale
Ahlam Abuibaid
Fathalla Hamed
Phanat Kittiphattanabawon
Sajid Maqsood
Molecular, Structural, and Rheological Characterization of Camel Skin Gelatin Extracted Using Different Pretreatment Conditions
Foods
camel skin gelatin
characterization
gel strength
FTIR
XRD
title Molecular, Structural, and Rheological Characterization of Camel Skin Gelatin Extracted Using Different Pretreatment Conditions
title_full Molecular, Structural, and Rheological Characterization of Camel Skin Gelatin Extracted Using Different Pretreatment Conditions
title_fullStr Molecular, Structural, and Rheological Characterization of Camel Skin Gelatin Extracted Using Different Pretreatment Conditions
title_full_unstemmed Molecular, Structural, and Rheological Characterization of Camel Skin Gelatin Extracted Using Different Pretreatment Conditions
title_short Molecular, Structural, and Rheological Characterization of Camel Skin Gelatin Extracted Using Different Pretreatment Conditions
title_sort molecular structural and rheological characterization of camel skin gelatin extracted using different pretreatment conditions
topic camel skin gelatin
characterization
gel strength
FTIR
XRD
url https://www.mdpi.com/2304-8158/10/7/1563
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AT fathallahamed molecularstructuralandrheologicalcharacterizationofcamelskingelatinextractedusingdifferentpretreatmentconditions
AT phanatkittiphattanabawon molecularstructuralandrheologicalcharacterizationofcamelskingelatinextractedusingdifferentpretreatmentconditions
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