Structural characteristics of camel-bone gelatin by demineralization and extraction

Abstract

Camel bone was demineralized through HCl acidulation process at different concentrations (0.0%, 1.5%, 3.0%, and 6.0%) over 1-5 days. The level of demineralization was acid concentration and soaking time dependent. Highest demineralization (62.0%) was recorded in bone sample treated with 6.0% dilute acid for 5 days. Energy dispersive X-ray spectroscopy (EDX) elemental analysis revealed reduction in Ca and increase in N and H, while O remains unaffected. Particulate characteristics by scanning electron microscope showed an increased surface roughness of bone after demineralization. Fourier transform infrared (FT-IR) analysis of ossein depicted the presence of functional group similar to that of bone protein (collagen). Statistical optimization by central composite design (CCD) revealed a significant quadratic model for optimum values of extraction temperature, pH, and extraction time. The highest gelatin yield from camel bone was 23.66% at optimum extraction condition (71.87°C, pH 5.26, and 2.58 h) and the bloom was 205.74 g. Camel bone is suitable for production of gelatin with good potentials in food and nonfood applications.

Characterization and functional properties of gelatin from goat bone through alcalase and neutrase enzymatic extraction

“…In contrast to gelatin without enzyme treatment, the peptide bond has not been completely broken, so the initial pH of the extraction and pretreated inorganic substances are carried over to the final result. Different pH values were reported for gelatin from various other sources: Gelatin from Peking duck feet treated with alcalase yielded a pH of 6.94 [21], that from camel bone with acid demineralization 5.3 [13], and that from chicken feed bone 6.15 [46].…”

“…It can be hydrolyzed from animal textures or by-products that accommodate collagen substances, such as bones, tendons, and skin [8][9][10]. Hydrolysis of gelatin by exploring the source of bone raw material, with various extraction methods, has been conducted, mostly from fish and some from poultry and mammals [11][12][13][14][15]. Kacang goats are native Indonesian goats, widely spread in many regions of Indonesia, and usually kept traditionally for meat.…”

Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin

“…Gelatin, being low in calories, is widely used in food, photographic, cosmetic, biomedical, pharmaceutical, and neutraceutical industries (Al‐Kahtani et al, ; Kumar, Chandra, Elavarasan, & Shamasundar, ; Sha et al, ; Yu et al, ). It has been reported that the global demand for gelatin is expected to reach 450.7 kt in 2018 (Huang et al, ), with around 98.5% is extracted from mammalian sources including pig skins, bovine hides, and beef bones, etc.…”

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

“…For instance, the extraction time and temperature used were different, the skin was soaked in calcium hydroxide, and filtration was not conducted by [6]. In addition, in prior research by [16] on camel bone gelatin, the yields ranged from 8.54% to 25.33% when extraction conditions were applied at temperature (40, 60 and 80 • C), time (0.5, 2.0 and 3.5 min), and pH (1, 4 and 7). Research has shown that the extraction yield of gelatin is affected by several factors, such as the tissue type as well as the pretreatment and extraction conditions.…”