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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MDPI AG
2021-07-01
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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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format | Article |
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language | English |
last_indexed | 2024-03-10T09:39:40Z |
publishDate | 2021-07-01 |
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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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