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Structural characteristics of camel-bone gelatin by demineralization and extraction

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dc.contributor.authorAL-Kahtani, HAen_US
dc.contributor.authorJaswir, Ien_US
dc.contributor.authorIsmail, EAen_US
dc.contributor.authorAhmed, MAen_US
dc.contributor.authorHammed, AMen_US
dc.contributor.authorOlorunnisola, Sen_US
dc.contributor.authorOctavianti, Fen_US
dc.date.accessioned2024-05-29T02:49:33Z
dc.date.available2024-05-29T02:49:33Z
dc.date.issued2017
dc.description.abstractCamel 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 degrees 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.
dc.identifier.doi10.1080/10942912.2016.1244543
dc.identifier.epage2568
dc.identifier.isbn1532-2386
dc.identifier.issn1094-2912
dc.identifier.issue11
dc.identifier.scopusWOS:000411513500013
dc.identifier.spage2559
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/10870
dc.identifier.volume20
dc.languageEnglish
dc.language.isoen_US
dc.publisherTAYLOR & FRANCIS INCen_US
dc.sourceWeb Of Science (ISI)
dc.sourcetitleINTERNATIONAL JOURNAL OF FOOD PROPERTIES
dc.subjectAcidulationen_US
dc.subjectCamel boneen_US
dc.subjectCollagen and gelatinen_US
dc.subjectOsseinen_US
dc.titleStructural characteristics of camel-bone gelatin by demineralization and extraction
dc.title.alternativeInt. J. Food Prop.
dc.typeArticleen_US
dspace.entity.typePublication

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