Gelatin from camel skins: Extraction and characterizations
2020
Al-Hassan, A.A.
Gelatin was extracted from the skins of camels (Camelus dromedarius) at three different ages (2.5, 4.5 and 7 years old) using heating and chemical pretreatment methods. The extraction process was conducted (after dehairing) by soaking the skins in 1.3 M calcium hydroxide for 48 h at room temperature (25 °C), followed by washing with water, neutralizing with 4% ammonium sulphate, then extracting with distilled water (1:3, w/v) at 75 °C for 3 h, followed by 90 °C for 2 h. The extracted gelatin was filtered by cheesecloth and centrifuged at 15,000 rpm and 30 °C for 5 min. The supernatant was dried in a ventilated oven at 60 °C for 24 h, producing a yellowish gelatin powder. The gelatin yield was 36.8–42.4% with properties such as gel bloom (72.08–122.87 g), melting point (18.4–21.6 °C) and gelling point (15.2–11.1 °C) that depended on the age of the camel. Gelling times at 5 °C ranged from 0.0 to 23.19 s, and viscosities ranged from 10.19 to 15.86 mPa s for camels of ages 2.5, 4.5 and 7 years. ATR-FTIR and DSC were also conducted. All results were compared to those of commercial bovine and fish gelatins. Based on the results obtained, camel skin is a promising source of gelatin that can be used in many different food and pharmaceutical products.
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