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Autolysis of bovine skin, its endogenous proteases, protease inhibitors and their effects on quality characteristics of extracted gelatin


Citation

Sazili, Awis Qurni and Dauda, Adeyemi Kazeem and Ahmad, Tanbir and Leo, Teik Kee and Mohamed, Elmutaz Atta Awad and Ahmad, Siti Aqlima and Ismail, Amin and Abdul Khalil, Khalilah (2018) Autolysis of bovine skin, its endogenous proteases, protease inhibitors and their effects on quality characteristics of extracted gelatin. Food Chemistry, 265. pp. 1-8. ISSN 1873-7072; ESSN: 0308-8146

Abstract

The autolysis of pretreated bovine skin (PBS) (treated with 0.1 M NaOH and 1% HCl), its endogenous proteases, inhibitors and their effects on quality attributes of gelatin were examined. PBS was subjected to different temperatures (20–90 °C) and pH (2–9) and treated with different protease inhibitors. Maximum autolytic activity of PBS was observed at 40 °C and pH 5. Ethylene-bis (oxyethylenenitrilo) tetraacetic acid (EGTA) was the most effective in impeding the degradation of γ-, β- and α- chains of PBS protein indicating that metallocollagenases were the predominant endogenous proteases in bovine skin. Gelatin was extracted in the absence (GAE) and presence (GPE) of EGTA, and EGTA with papain enzyme (GPEP). GPEP had a higher yield and lower gel strength than GEA and GPE. Metallocollagenases partook in the degradation of gelatin thereby affecting its functional properties. Pretreating PBS with or without EGTA, and papain influenced the quality attributes of gelatin.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Agriculture
Faculty of Biotechnology and Biomolecular Sciences
Faculty of Medicine and Health Science
Institute of Tropical Agriculture and Food Security
DOI Number: https://doi.org/10.1016/j.foodchem.2018.05.046
Publisher: Elsevier
Keywords: Autolysis; Bovine skin; Endogenous proteases; Protease inhibitors; Metallocollagenases; Gelatin; Papain
Depositing User: Ms. Nuraida Ibrahim
Date Deposited: 30 Nov 2020 07:59
Last Modified: 30 Nov 2020 07:59
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2018.05.046
URI: http://psasir.upm.edu.my/id/eprint/73245
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