EXTRACTION AND CHARACTERIZATION OF GELATIN: A FUNCTIONAL BIOPOLYMER

Merina Paul Das,Renuka M,Karpuram Prasad,Suguna P R,Vijaylakshmi Jv

doi:10.22159/ijpps.2017v9i9.17618

Merina Paul Das, Renuka M + Show 3 more

Open Access

https://doi.org/10.22159/ijpps.2017v9i9.17618

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Abstract

Objective: Gelatin is widely used biopolymer in various industries due to its excellent biocompatibility, biodegradability properties. In the present study, gelatin was extracted from fish wastes, as an alternative source.Methods: This biopolymer was extracted from the scales of freshwater fish, Labeo rohita. After extraction, the proximate analysis and physico-chemical analysis of the fish scale gelatin were carried out. This functional polymer was also characterized using different analytical methods, such as UV-vis spectroscopy, scanning electron microscopy (SEM), and X-ray diffraction (XRD) for the evaluation of crystalline and surface morphology, and fourier transform infrared spectroscopy (FTIR) for structural determination.Results: The scales of L. rohita yield 24% (dry weight basis) of gelatin, indicating this fish species as potential source of gelatin. The proximate analysis determined was low moisture content (4.2%), ash (1.4%) and high protein (90%) content. The result of the study confirms the effectiveness of extraction method used.Conclusion: The fish scales of L. rohita are found to be a sustainable and renewable source of gelatin with desirable functionalities and it is the best alternative for mammalian gelatin in food and other industries.

Highlights

In recent years, there has been an increasing interest for using biodegradable materials in packaging, agriculture, food, medicine etc
The yield of extracted light yellow color gelatin was 24% based on dry weight basis from fish scales
The gelatin was found to be low lipid content (1.05%). pH value of gelatin extracted by an alkali pretreatment method from fish scale found to be 4.35 which may be depend on the extraction method, because it has been already reported that alkali pretreatment results in Type B gelatin with pH in the range of 4-5 [8]

Summary

Introduction

There has been an increasing interest for using biodegradable materials in packaging, agriculture, food, medicine etc. Gelatin has increased global demand as it is an important functionally active biopolymer [2]. Gelatin is one of the water soluble polymers that can be used as an ingredient to improve the elasticity, consistency and stability of foods. They are utilized in confections (mainly for providing chewiness, texture, and foam stabilization), low-fat spreads (to provide creaminess, fat reduction and mouth feel), dairy (to provide stabilization and texturization), baked goods (to provide emulsification, gelling and stabilization) and meat products (to provide water-and fat-binding) [6]. Type A, with isoionic point of 7 to 9, is derived using exclusively acid pretreatment. Type B, with isoionic point of 4 to 5, is the result of an alkaline pretreatment [7]

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Conclusion