Physicochemical Properties and Amino Acid and Functional Group Profiles of Gelatin Extracted from Bovine Split Hide Cured by Acid
Gelatin is natural substance obtained from the partial hydrolysis of collagen from animal skin, bones and connective tissue. This study examined the influence of acetic acid concentration on characteristics of gelatin extracted from bovine split hide. Bovine split hides were obtained from a local...
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| Format: | Article |
| Language: | English |
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ANSI NET
2016
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| Online Access: | https://repository.ugm.ac.id/274575/1/Pakistan%20Journal%20of%20Nutrition%203609-5.pdf |
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| author | Wulandari, Dwi Triatmojo, Suharjono Erwanto, Yuny Pranoto, Yudi |
| author_facet | Wulandari, Dwi Triatmojo, Suharjono Erwanto, Yuny Pranoto, Yudi |
| author_sort | Wulandari, Dwi |
| collection | UGM |
| description | Gelatin is natural substance obtained from the partial hydrolysis of collagen from animal skin, bones
and connective tissue. This study examined the influence of acetic acid concentration on characteristics of
gelatin extracted from bovine split hide. Bovine split hides were obtained from a local tannery and divided into
three groups cured with 0.1, 0.3, or 0.5 M acetic acid for 24 h, followed by gradient extraction at 60, 70 and 80°C
for 5 h each. Data were analyzed using a completely randomized design each treatment was replicated thrice.
The results showed that the acetic acid concentration significantly affected the yield, ash content, pH and gel
strength, but not the moisture, fat and protein content or viscosity of the resultant gelatin. Electrophoresis of
gelatin proteins showed bands distribution between 25-40 kDa. The amino acid profile of the extracted gelatin
was similar to that of collagen with a high level of hydroxyproline. Infrared spectroscopy showed the presence
of O-H, C = O, C = C, C-H and C-O functional groups. The results suggest that gelatin extracted from bovine
split hide cured with 0.5 M acetic acid provided the best physicochemical characteristics.
Key words: Gelatin, bovine split hide, physical characteristic |
| first_indexed | 2024-03-13T23:53:38Z |
| format | Article |
| id | oai:generic.eprints.org:274575 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-13T23:53:38Z |
| publishDate | 2016 |
| publisher | ANSI NET |
| record_format | dspace |
| spelling | oai:generic.eprints.org:2745752018-07-09T02:06:19Z https://repository.ugm.ac.id/274575/ Physicochemical Properties and Amino Acid and Functional Group Profiles of Gelatin Extracted from Bovine Split Hide Cured by Acid Wulandari, Dwi Triatmojo, Suharjono Erwanto, Yuny Pranoto, Yudi Food Packaging Preservation and Safety Food Processing Food technology Gelatin is natural substance obtained from the partial hydrolysis of collagen from animal skin, bones and connective tissue. This study examined the influence of acetic acid concentration on characteristics of gelatin extracted from bovine split hide. Bovine split hides were obtained from a local tannery and divided into three groups cured with 0.1, 0.3, or 0.5 M acetic acid for 24 h, followed by gradient extraction at 60, 70 and 80°C for 5 h each. Data were analyzed using a completely randomized design each treatment was replicated thrice. The results showed that the acetic acid concentration significantly affected the yield, ash content, pH and gel strength, but not the moisture, fat and protein content or viscosity of the resultant gelatin. Electrophoresis of gelatin proteins showed bands distribution between 25-40 kDa. The amino acid profile of the extracted gelatin was similar to that of collagen with a high level of hydroxyproline. Infrared spectroscopy showed the presence of O-H, C = O, C = C, C-H and C-O functional groups. The results suggest that gelatin extracted from bovine split hide cured with 0.5 M acetic acid provided the best physicochemical characteristics. Key words: Gelatin, bovine split hide, physical characteristic ANSI NET 2016 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/274575/1/Pakistan%20Journal%20of%20Nutrition%203609-5.pdf Wulandari, Dwi and Triatmojo, Suharjono and Erwanto, Yuny and Pranoto, Yudi (2016) Physicochemical Properties and Amino Acid and Functional Group Profiles of Gelatin Extracted from Bovine Split Hide Cured by Acid. PAKISTAN JOURNAL OF NUTRITION, 15 (7). pp. 655-661. ISSN 1680-5194 http://scialert.net/archivedetails.php?issn=1680-5194&issueno=134 |
| spellingShingle | Food Packaging Preservation and Safety Food Processing Food technology Wulandari, Dwi Triatmojo, Suharjono Erwanto, Yuny Pranoto, Yudi Physicochemical Properties and Amino Acid and Functional Group Profiles of Gelatin Extracted from Bovine Split Hide Cured by Acid |
| title | Physicochemical Properties and Amino Acid and Functional Group Profiles of Gelatin Extracted from Bovine Split Hide Cured by Acid |
| title_full | Physicochemical Properties and Amino Acid and Functional Group Profiles of Gelatin Extracted from Bovine Split Hide Cured by Acid |
| title_fullStr | Physicochemical Properties and Amino Acid and Functional Group Profiles of Gelatin Extracted from Bovine Split Hide Cured by Acid |
| title_full_unstemmed | Physicochemical Properties and Amino Acid and Functional Group Profiles of Gelatin Extracted from Bovine Split Hide Cured by Acid |
| title_short | Physicochemical Properties and Amino Acid and Functional Group Profiles of Gelatin Extracted from Bovine Split Hide Cured by Acid |
| title_sort | physicochemical properties and amino acid and functional group profiles of gelatin extracted from bovine split hide cured by acid |
| topic | Food Packaging Preservation and Safety Food Processing Food technology |
| url | https://repository.ugm.ac.id/274575/1/Pakistan%20Journal%20of%20Nutrition%203609-5.pdf |
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