Microstructural, rheological, gel-forming and interfacial properties of camel skin gelatin. (October 2020)

• Record Type: Journal Article
• Authors: Abuibaid, Ahlam; AlSenaani, Aysha; Hamed, Fathalla; Kittiphattanabawon, Phanat; Maqsood, Sajid
• Is Part Of: Food structure. Volume 26(2020)
• Publication Date: 2020-10
• Subjects: camel skin -- gelatin -- interfacial properties -- microstructure -- FTIR; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Food -- analysis -- Periodicals; Food -- Analysis; Periodicals; 664.07
• DOI: 10.1016/j.foostr.2020.100156
• Languages: English
• ISSNs: 2213-3291

Abstract

Graphical Abstract: Highlights: High quality gelatin from camel skin gelatin was extracted. Yield increased and gel strength decreased with increase in time of extraction at 60 and 70 °C. Camel gelatin showed a high gel strenght of 293 g and 257.5 g at 60 °C-5 h and 70 °C-5 h, respectively. Harsher extraction condition resulted in higher yield but poor gelling property. Abstract: The major challenge addressed in this study was to explore the effect of various extraction conditions for gelatin recovered from camel skin and investigate the effect on microstructural, rheological, gelation and interfacial properties. The results revealed that yield of gelatin extracted at high temperature (70 °C) was higher than that of gelatin extracted at low temperature (60 °C). However, the gel strength decreased with increase in extraction time from 5 to 9 h. Overall, it was found that gelatin extracted at 70 °C for 5 h displayed a very good gel strength (257 g) and high yield (14.1%). Protein patterns showed that all gelatin samples contained α1, α2 and β-chains. Structural analysis demonstrated that all gelatin samples showed a more or less similar spectrum with the presence of Amide I, II, amide III, Amide-A and Amide-B, but the intensity of different peaks were lowest at 70 °C and 9 h extraction conditions. Microstructural characterization revealed that gelatin extracted for 9 h displayed loose network with visible voids compared to those extracted for 5 and 7 h at both temperatures. Overall, gelatin extracted at 70 °C for 5 h displayed high gel strength, yield and compact microstructural features.