Gelatin Extraction Research Articles

Extraction and characterization of gelatin from the feet of Pekin duck (Anas platyrhynchos domestica) as affected by acid, alkaline, and enzyme pretreatment

The effects of different pretreatments on yield and composition of extraction, physicochemical, and rheological properties of duck feet gelatin (DFG) were investigated. Gelatins were extracted from the whole feet of Pekin duck with an average yield of 4.09%, 3.65%, and 5.75% for acidic (Ac-DFG), alkaline (Al-DFG), and enzymatic (En-DFG) pretreatment on a wet weight basis, respectively. Proteins at 81.38%, 79.41%, 82.55%, and 87.38% were the major composition for Ac-DFG, Al-DFG, En-DFG, and bovine, respectively. Amino acid analysis showed glycine as the predominant amino acid in Ac-DFG, followed by hydroxyproline, proline, and alanine for Ac-DFG, Al-DFG, and En-DFG, respectively. Rheological analysis indicated that the maximum elastic modulus (9972.25Pa) and loss modulus (4956.28Pa) for Ac-DFG gelatin were significantly higher than those of other gelatins. Extracted gelatins contained α1 and α2 chains as the predominant components, and enzymatic gelatin had low molecular weight peptides. Fourier transform infrared spectroscopy showed that the peak of the gelatins was mainly positioned in the amide band region (amides I, II, and III). A considerable loss of molecular-order triple helical structure was also observed after pepsin treatment. In summary, duck feet gelatin has potential to replace as mammalian gelatin in food and pharmaceutical industry.

Optimization and characterization of gelatin from kumakuma (Brachyplatystoma filamentosum) skin

ABSTRACTFish industry residues are used due to their easy transformation into several products and because they have nutrients with high biological value, being rich in proteins and fatty acids. The gelatin extraction process from the skin of kumakuma (Brachyplatystoma filamentosum) using sodium hydroxide was optimized and the product was characterized. The optimized conditions established in the process were 6 h extraction at 58°C, with yield and gel strength at 19.7% and 244.3 g, respectively, which is considered acceptable for foods. The maximum desirability condition was 0.998. When the technological properties of the gelatin extracted from fish skin was compared with commercial gelatin, a difference (p < 0.05) was observed for all parameters analyzed, but within the appropriate range for gelatin. The gelatin obtained from kumakuma skin may be a new alternative to replace gelatin from mammals, besides contributing to less fish residue released into the environment.

The Characteristics of Buffalo Hide as Raw Material for Gelatin Production

This study was aimed to observe the physical and chemical properties of buffalo hide as raw material for gelatin production by pretreatment using alkali-acid. Buffalo hide was observed on three sections, i.e. back (butt/croupon), abdomen (belly) and shoulder. The physical properties of the hide were analysed through the measurement of hide thickness, whereas the chemical properties were analysed by determining the proximate and amino acid composition. The qualities of gelatin (gel strength, viscosity and pH) were compared to standard commercial gelatin and Gelatin Manufactures Institute of America (GMIA). Gelatin extraction was done using a combination pretreatment alkali (0.5M NaOH) and acid (0,9M HCl). The results showed that butt section had collagen density was best compared to shoulder and belly. The thickness of butt (10.219 ± 0.318 mm) smaller than the shoulder (11.365 ± 0.389 mm), but thicker than the belly. The protein and hydroxyproline content on the butt was the highest, resulting the value 27.517 ± 0.049% and 97.330 ± 0.331 ppm, respectively. Extraction using 0.9 M hydrochloric acid produced yield 29.17 ± 2.12%. The gel strength 242.35 ± 12.90 g Bloom, viscosity 16.37 ± 1.5 cp and pH 5.15 ± 0.05. The gelatin quality meets the standards of quality of GMIA (2012) even better than commercial gelatin.

Survey on the effects of pre-treatment process with acid on the capacity of gelatin extraction from pork skin

Gelatin is increasingly becoming an important raw material in many different fields. The pretreatment stage of the production of gelatin from pork skin plays an important role, it has big effect on the quality of obtained products. A survey on 5 types of acid HCl, H2SO4, H3PO4, CH3COOH, Citric was conducted. It showed that the influence of these types of acid on the pretreatment process was different. Acetic acid made the best result with the protein after extraction reaching 54.88 mg/ml, the product bloom reached 223. The most appropriate proportion of acetic acid was 3%. A survey on the effect of soaking time on the capacity of extraction was conducted. The result showed that the 16-hour extraction brought the best result reaching 56.16 mg/ml, the product bloom reached 245. The most suitable proportion of soaking pork skin:acid was 1:2. The most appropriate temperature of acid immersion was 15°C, at which the protein after extraction reached 68.39 mg/ml, the product bloom reached 299, the viscosity reached 23 mPas.&#x0D; Gelatin ngày càng trở thành nguồn nguyên liệu quan trọng trong nhiều lĩnh vực khác nhau. Giai đoạn tiền xử lý của việc sản xuất gelatin từ bì lợn đóng vai trò quan trọng và có ảnh hưởng lớn tới chất lượng sản phẩm thu được. Khảo sát 5 loại axit: HCl, H2SO4, H3PO4, CH3COOH, Citric, thấy rằng ảnh hưởng của các loại axit này trong quá trình tiền xử lý là khác nhau. Axit axetic cho kết quả tốt nhất với hàm lượng protein sau trích ly đạt 54,88 mg/ml, độ bloom sản phẩm đạt 223. Nồng độ thích hợp nhất của axit axetic là 3%. Khảo sát ảnh hưởng của thời gian ngâm đến khả năng trích ly thấy rằng 16 giờ cho kết quả tốt nhất đạt 56,16 mg/ml, độ bloom sản phẩm đạt 245. Tỷ lệ ngâm bì lợn: axit thích hợp nhất là 1:2. Nhiệt độ ngâm axit thích hợp nhất là 15oC, tại đó hàm lượng protein sau trích ly đạt 68,39 mg/ml, độ bloom sản phẩm đạt 299, độ nhớt đạt 23 mPs.

Extraction and Characterization of Gelatin from Bovine Heart

Extraction and Characterization of Gelatin from Bovine Heart

Extraction and Characterization of Gelatin from Bovine Lung

Gelatin is extracted from animal tissues using heat usually with low yields, but pepsin may increase high quality gelatin yield per unit of tissue. Gelatin from bovine lungs was extracted using heat and pepsin and the resulting gelatins were characterized. Pepsin increased gelatin yield by about 9-fold that of heat extraction alone. All bovine lung gelatin contained protein as the major proximate component, with little ash and non-detectable fat. Bovine lung gelatin had pH, moisture and protein comparable to or less than that of commercial bovine gelatin and decreased ash. Transmittance of bovine lung gelatin was substantially reduced compared to that of commercial bovine gelatin but had increased water and fat-binding capacity, and comparable or increased gelling and melting temperature. Gel strengths of bovine lung gelatin were comparable to or lower than and foam stability and emulsifying activity were lower than commercial bovine gelatin. Increased imino acid (proline and hydroxyproline) content was associated with increased gelling and melting temperatures and was comparable to commercial bovine gelatin. Heat-extracted bovine lung gelatin contained predominantly collagen γ– chains, β– chains and α– chains (α1(I) and α2(I)), with some low molecular weight peptides, while the pepsin-extracted lung gelatins were characterized by comparatively decreased β– and α– chains and increased low molecular weight peptides. The gel strength of heat-extracted bovine lung gelatin was higher than that of pepsin-extracted gelatins, indicating that additional yield was associated with reduced gelatin quality. Bovine lung is a potential source of gelatin for application in diversified industrial fields and use of pepsin is a viable method for extracting additional gelatin after heat extraction of high quality (increased gel strength) gelatin from bovine lung.

Poultry Processing Waste as an Alternative Source for Mammalian Gelatin: Extraction and Characterization of Gelatin from Chicken Feet Using Food Grade Acids

The present study was focused on extraction of gelatin from chicken feet using different food grade acids (acetic-, citric- and lactic-acid) at different concentrations. The gelatin thus obtained was evaluated for its physico-chemical properties. Gelatin yields in various acid treatments ranged between 6.18 and 14.47% on wet weight basis. The protein content of chicken feet gelatin (CFG) obtained with different acid treatments was in the range of 80.53–90.20%; while, the pH was in the range of 3.43–5.23. Among all, CFG extracted with 1.5% (v/v) acetic acid showed the highest bloom strength (204.3 g) which was similar to commercial porcine gelatin. The CFG prepared using 4.5% (v/v) citric acid had a bloom value of 165.8 g. The bloom strength of CFG prepared in our study was relatively higher than fish gelatin and slightly lower than porcine gelatin. Hydroxyproline content (g/100 g) of CFG prepared using different acids was in the range of 4.58–9.5. The CFG contained glycine (~30%), imino acids (proline + hydroxyl proline; ~25%) and alanine (~9%) as the major amino acids. CFG, irrespective of the acids used for preparation, exhibited moderate to strong emulsifying and foaming capacities. The results clearly indicate the potential of CFG to be an effective alternative to mammalian gelatin.

Extraction and Properties of Gelatin from Spotted Oceanic Triggerfish (Canthidermis maculata) Skin and Bone

Effects of pretreatments with different alkali and acid concentrations, and extraction temperatures on fish gelatin extraction and properties was studied. The resultant fish gelatins were evaluated in terms of extraction yield, viscosity, gel strength, and pH. The combination of higher acid pretreatment concentrations and extraction temperatures removed the noncollagenous protein and provided proper pH extraction condition which resulted higher gelatin extraction yield. However, the gel strength decreased with the increase of acid concentration. The gel strength and pH of gelatin increase proportionally to the increase in alkali concentration and extraction temperature. No significant effects of the three treatments on the gelatin viscocity. The recommended gelatin extraction process conditions was using alkali concentration (NaOH) of 0.55 N, acid (HCl) of 0.95 N, and a temperature of 60 °C. The optimal solution formula had optimization targets of 79.5% and was predicted to produce a gel with 11.21% yield and pH 3.4

Characteristics and Gelling Property of Gelatin from Scale of Spotted Golden Goatfish (Parupeneus heptacanthus )

Gelatins from the scales of spotted golden goatfish were extracted under different conditions and characterized. The gelatin yield, when extracted at 45, 60 and 75C (for 6 or 12 h), was 2.3–2.6%, 8.6–9.3% and 9.9–10.1% on dry weight basis, respectively. All the gelatins had β- and α-chains as the dominant components, and had high imino acid contents (182–192 residues/1,000 residues). Gel strength of the gelatin decreased and the gelatin solution became more turbid with increasing temperature and time of extraction. The gelling and melting temperatures of gelatin were 18.7–20.1 and 26.4–28.0C, respectively, and these decreased with extraction temperature and time. The results suggest that the scales of spotted golden goatfish have potential to serve as the collagenous raw material for gelatin extraction. Practical Applications Spotted golden goatfish (Parupeneus heptacanthus) is used in the manufacturing of frozen fish fillets in Thailand, and the scales with low market value are generated as byproducts. Large amounts of scales could potentially serve as raw material for gelatin production. However, the proper extraction conditions need to be determined experimentally, considering both yield and properties of the resulting gelatin.

Karakteristik Fisik dan Kimia Gelatin Kulit Ikan Patin (Pangasius pangasius) dengan Kombinasi Berbagai Asam dan Suhu

Research on physical and chemical characteristics of cat fish skin gelatine which dissolved by variated treatment acid dissolation mainly acetic, citric and clorid 1% than extracted in warm aquadest at 45 oC and 55 oC until 12 hours. The extraction of gelatine filtred by lint and dryed in the oven in 50 oC until 48 hours its becomes film gelatine. The extraxtion analyzed physicaly (yield, viscosity, gel strength) and chemical (pH, moisture content, ash content, protein content, fat content, amino acid). The analysis result indicates that dissolation in acid does not effect significantly to physic characteristic but it shows significant effect to chemical characteristic on pH dan fat content, mean while temperature treatment effect significantly to phisic characteristic but not on to chemical characterictic of gelatin. Treatment by using clorid acid on 45 oC result the highest yield (11.94%) viscosity (4.13 cPs) gel strength (140.57 bloom) from treatment by using other acid (acetic or citric) and temperature 55 oC.

Life cycle assessment from early development stages: the case of gelatin extracted from tilapia residues

The skin and other residues that arise from the production of tilapia fillets can be used as feedstock for gelatin extraction. To derive maximum benefit from these residues, two gelatin extraction processes were developed at the laboratory scale: process A that used Nile tilapia skin as feedstock and process B that used residues from the extraction of mechanically separated tilapia meat. This study initially evaluates the environmental impact of these two extraction processes at the laboratory stage to determine the relative impacts of each one. Scenario analysis is performed for the choices available at the laboratory stage, regarding the use of reagents. Furthermore, the laboratory process with the lowest environmental impacts is scaled to a pilot plant and its performance evaluated. The ReCiPe midpoint method was applied to evaluate the categories of climate change, ozone depletion, terrestrial acidification, freshwater eutrophication, marine eutrophication, photochemical oxidant formation, particulate matter formation, ionizing radiation, water depletion, metal depletion, and fossil depletion. The categories of freshwater ecotoxicity and carcinogenic and non-carcinogenic human toxicity were assessed using the USEtox model. Results show that the production of gelatin from process A was less environmentally burdened than that from process B, among all impact categories. The scenario analysis shows that the replacement of some reagents reduced the environmental burdens of gelatin in both processes, but process A still performed better than process B did. The up scaling of process A revealed that impacts mainly resulted from the energy used for drying the gelatin solution and the use of resin and activated carbon for deionization and deodorization of the gelatin. This study argues that despite the challenges of applying life cycle assessment from early research stages, results from these efforts allow a search for alternatives at an early research stage that are both viable at the pilot stage, in terms of equipment requirements, and would lead to lower environmental impacts. Without such analyses, new developments may be a scientific breakthrough but will not evolve from the laboratory to the industrial scale. The main contribution of this work is the determination of an environmentally sound technological route for gelatin obtained from tilapia residues. According to the performed analysis, the production of gelatin from tilapia residues at the pilot scale should use skin as a raw material. A research agenda is presented to improve further the sustainability of process A.

Extraction and Characterization of Gelatin from the Head Waste of Tiger Tooth Croaker (Otolithes ruber)

Purpose The objective of the present study was to valorize the tiger tooth croaker (Otolithes ruber) fish head waste for the extraction of high value protein based component ‘gelatin’.

English

Gelatin extraction process from Kumakuma (Brachyplathystoma filamentosum) skin was optimized using a calcium hydroxide solution. The gelatin obtained was characterized through scanning electron microscopy and analyses of yield, gel strength, color, viscosity, amino acid profile, melting point, foaming capacity, and emulsifying capacity. The optimized conditions were defined over ten days of pre-treatment at 50&deg;C. This condition resulted in desirability of 0.965 and yield and gel strength values of 20.24% and 221 g, respectively. Glycine was the main amino acid both in the fish skin (11.68%) and in the gelatin obtained (23.39%). Gelatin had extendable and consistent gel characteristics and its microstructure showed even threads with small gaps throughout, which is favorable for the food industry. &nbsp; Key words: Residue, fish, pre-treatment, gelatin, gel strength.

Biocompatibility of a Novel Microfistula Implant in Nonprimate Mammals for the Surgical Treatment of Glaucoma.

The purpose of this study was to evaluate the ocular safety of a novel microfistula implant and its composite materials in an animal model. The anterior chambers of 12 rabbit eyes were injected with either glutaraldehyde cross-linked porcine gelatin extract or balanced salt solution and were followed by serial slit lamp examinations over 3 days. The eyes of 18 canines underwent microfistula implantation or a sham procedure. The animals were monitored over the subsequent 12 months, using serial slit lamp examinations, indirect ophthalmoscopy, tonometry, specular microscopy, and high-resolution ultrasonography. Ocular tissues were examined histopathologically on postoperative days 7, 30, 90, 180, and 365. Glutaraldehyde cross-linked porcine gelatin did not induce significant intraocular inflammation in the rabbit model. The microfistula implant was well tolerated and did not stimulate significant tissue response in the canine eye. The microfistula tube did not undergo structural change or degradation over the course of the study. In nonprimate mammals, the material composing the microfistula implant and the implant itself do not induce significant inflammation or tissue reaction.

Extraction and characterization of gelatine from chicken waste for application in food and pharma industry

Gelatine is a known biopolymer and hydro collides which is richly used in food industry to improve elasticity, stability and consistency in foods. Gelatine is an essential ingredient having wide range of application in various industries like food, pharmaceuticals and cosmetic is gelatine. Gelatine is a translucent, odourless, solidifying agent derived from partial hydrolysis of collagen. The gelatine has been sourced from skin and bones of animals. In recent years, fish has been an evident source.The present study has focussed on designing a low cost isolation and characterization of gelatine from food waste especially chicken waste.The present study has focussed on designing a low cost isolation and characterization of gelatine from food waste especially chicken waste. Gelatine was isolated by acidic method. Both the methods involved pre-treatment, extraction and product recovery. Extraction process was carried out with hot water and diluted acid. Recovery treatments included filtration, evaporation and dehydration. Characterization of gelatine included qualitative and quantitative analysis.Results show that the yield of chicken acidic gelatine is 15%, which is higher than other reported gelatine of 7.5% from fish 3 and 2-3% from bugs 2 but quality factors of acidic gelatine were also good. Chicken skin and other waste is major by-product of the chicken-processing part, causing waste and pollution. This being utilised could provide a valuable alternative source of gelatine to be used in food and pharmaceutical industry

Effects of acid concentration and the UHP pretreatment on the gelatinisation of collagen and the properties of extracted gelatins

SummaryAn ultra‐high‐pressure (UHP) transmission medium with HCl was applied as a pretreatment to extract gelatin. The effects of the acid concentration (0–1% (w/v)) on the gelatinisation of collagen and the properties of gelatin were investigated. An increase in the acid concentration decreased the thermostability of collagen and increased the yield of gelatin (from 64% increased to 80%). The content of the subunit components in the pretreated collagen and the gelatin declined slightly as the acid concentration was increased, resulted in slight decrease (P &gt; 0.05) in the gel strength (from 435 g decreased to 408 g). The analysis of Fourier transform infrared spectroscopy (FTIR) spectra showed that the triple‐helical structure, secondary structures of the collagen and covalent cross‐linking in the collagenous fibres were damaged gradually as the acid concentration was increased. The scanning electron microscopy (SEM) images showed that the smooth surface of collagen was partly disrupted with microvoids after UHP/1% HCl pretreatment, which may be related to the damage on the covalent cross‐linking.

Effect of Pretreatments and Defatting of Seabass Skins on Properties and Fishy Odor of Gelatin

The impact of different pretreatments and defatting processes of seabass skins on fishy odor and other properties of gelatin was investigated. Skin pretreated with 0.05 M citric acid, followed by defatting using 30% isopropanol (G-Ci-Def) had the lowest residual phospholipid content (P < 0.05). Nevertheless, G-Ci-Def had a lower yield and gel strength, compared to those from skins pretreated with acetic acid (G-Ac) or citric acid (G-Ci) (P < 0.05). All gelatins contained α-chains as the predominant component as indicated by SDS-PAGE. G-Ci-Def showed the highest L* value and the lowest a*, b*, ΔE* and ΔC* values, compared to the other gelatins (P < 0.05). All gelatins were sponge or coral-like in structure but varied in patterns as evaluated by scanning electron microscopy. The lower fishy odor associated with lower amounts of most volatile compounds was found in G-Ci-Def, compared to other gelatins. Therefore, gelatin with negligible fishy odor could be prepared from citric acid pretreated and isopropanol defatted skin. Practical Applications Seabass skins are potential raw materials for production of collagen, gelatin and bioactive protein hydrolysates. Pretreatment and defatting of seabass skin plays a significant role in the reduction of lipids, especially membrane phospholipids. Pretreatment using citric acid and defatting using isopropanol of skin prior to gelatin extraction could lower lipid oxidation, volatile compounds, and fishy odor. Gelatin prepared could be widely used in foods with minimal effect on sensory attributes.

Extraction of Gelatin from Bovine Bone and its Use as Template in Synthesis of Mesoporous Silica

Extraction of Gelatin from Bovine Bone and its Use as Template in Synthesis of Mesoporous Silica

Extraction and Characterization of Halal Gelatin from Fish Skin

Gelatin was extracted from fish skin of (mosa, EMG) flathead grey mullet, (hamor, EHG) greasy grouper and (bolti, EBG) Nile tilapia by a series of pretreatment with sodium hydroxide and citric acid. The results showed significant higher (p<0.05) gelatin yield from hamor skin (12.7 %) compared to other type of fish skins. The viscosity of hamor gelatin gel (7.73 cP) and bloom value (123.7g) were significantly higher (p<0.05) than gelatin gels from mosa and bolti. On the other hand, Gelatin extracted from mosa and bolti had similar gelatin yield, viscosity, gel strength and pH value. All extracted fish gelatin gels showed significant (p<0.05) higher viscosity value than halal bovine gelatin gel (HBG). The extracted gelatin has the potential use as halal gelatin to replace non-halal gelatin from porcine and nonhalal bovine.

KAJIAN PENGARUH VARIASI KONSENTRASI ASAM SITRAT TERHADAP KEKUATAN GEL PRODUK GELATIN KULIT AYAM BROILER DIKAITKAN DENGAN POLA PROTEINNYA

Gelatin is a biopolymer that can be generated from partially hydrolysis of collagen tissue. Extraction of gelatin consists of pretreatment and thermal extraction steps. Pretreatment process used sodium hydroxide to remove non collagen protein in matrix sample, sulfuric acid to demineralize, and citric acid to hydrolyse. The aim of this research was to study the effect of variation in concentrations of citric acid used in hydrolysis process on the gel strength and protein profile of gelatin products extracted from broiler chicken skin. The variation of the concentration citric acid used was 0.7 % (GA); 1.5% (GB); and 3.0% b/v (GC) respectively. The gel strength was measured using CT3 Texture Analyzer and protein profile of gelatin product was analyzed by SDS-PAGE method. The result showed that variation in concentration of citric acid used in the pretreatment process affected the gel strength and protein profile of gelatin product. Increasing the concentration of citric acid used in pretreatment process decreased the gel strength and molecular weight of gelatin product. Gel strength of each gelatin product was 265.81 g bloom for GA ; 196.05 g bloom for GB (1.5%), and 35.32 g bloom for GC (3.0 %) respectively. The electropherogram of both GA (0.7%) and GB (1.5%) revealed similar pattern of protein bands but the thickness of each bands was different. On the other hands, GC (3.0%) did not show any protein bands on the eletropherogram. The best gelatin product obtained in this experiment was found by using 0.7 % b/v citric acid (GA) in the pretreatment process. The gelatin product (GA) had characteristics as follows: yield 15.73%; moisture 7.30%; ash 0.51%; protein content 97.95%; fat content 0.62%; gel strength 265. 81 g bloom and thicker protein bands than others.