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Characterization of gelatin from bovine skin extracted using ultrasound subsequent to bromelain pretreatment


Sazili, Awis Qurni and Ismail, Amin and Ahmad, Siti Aqlima and Mohamed, Elmutaz Atta Awad and Ahmad, Tanbir and Leo, Teik Kee and Imlan, Jurhamid Columbres and Abdul Khalil, Khalilah (2018) Characterization of gelatin from bovine skin extracted using ultrasound subsequent to bromelain pretreatment. Food Hydrocolloids, 80. 264 - 273. ISSN 0268-005X


Bovine skin was pretreated with bromelain enzyme and ultrasound (53 kHz and 500 W) was used to extract gelatin for the time durations of 2, 4 and 6 h at 60 °C (samples were referred as UB2, UB4 and UB6, respectively). Control (UBC) gelatin was extracted using ultrasound for 6 h at 60 °C without enzymatic pretreatment. Gelatin yield increased significantly (P < 0.05) as the time duration of ultrasound treatment increased with UB6 giving the highest yield of 19.71% followed by UBC (18.67%). Gel strength and viscosity of UBC were 603.24 g and 16.33 mPa s, respectively. The corresponding values for UB6 were 595.51 g and 16.37 mPa s, respectively. The amino acids content increased with longer duration of ultrasonic treatment and UBC exhibited the highest content of the glycine (27.06%) and hydroxyproline (17.21%) compared to other samples. Protein pattern of the gelatin samples showed the progressive degradation of polypeptide chains as the time duration of ultrasound extraction increased. As demonstrated by Fourier transform infrared (FTIR) spectroscopy, amide I band of gelatins extracted by ultrasound treatment exhibited higher wavenumbers than the commercial gelatin (CG) suggesting greater loss of molecular order in these samples. Longer duration of ultrasonic treatment resulted in denser, irregular, disorganized and more interconnected structure with increased porosity as revealed by scanning electron microscopy (SEM) but structural integrity was retained in UBC indicating degradation effect of bromelain enzyme in other samples. Finally, it was concluded that the ultrasound assisted gelatin extraction using bromelain enzyme produced high yield with good quality 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
Halal Products Research Institute
Institute of Tropical Agriculture and Food Security
DOI Number: https://doi.org/10.1016/j.foodhyd.2018.01.036
Publisher: Elsevier
Keywords: Gelatin; Bovine skin; Fourier transform infrared (FTIR; Ultrasonic treatment
Depositing User: Ms. Nuraida Ibrahim
Date Deposited: 27 Nov 2020 19:50
Last Modified: 27 Nov 2020 19:50
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodhyd.2018.01.036
URI: http://psasir.upm.edu.my/id/eprint/73372
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