Extraction and characterization of gelatin from bovine heart

Roy, Bimol C.; Das, Chamali; Hong, Hui; Betti, Mirko; Bruce, Heather L.

doi:10.1016/j.fbio.2017.09.004

Cited by 23 publications

(24 citation statements)

References 33 publications

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“…In addition, TG and TC were rich in alanine (Ala), proline (Pro), and hydroxyproline (Hyp) with a descending order. The amino acid pattern of gelatin (TG) was similar to those of gelatins from bovine heart [28] and skin [5], tuna bones and skin [4,24], and salmon, rohu and shark skins [24,29].…”

Section: Resultsmentioning

confidence: 99%

Gelatin and Antioxidant Peptides from Gelatin Hydrolysate of Skipjack Tuna (Katsuwonus pelamis) Scales: Preparation, Identification and Activity Evaluation

et al. 2019

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For full use of fish by-products, scale gelatin (TG) and antioxidant peptides (APs) of skipjack tuna (Katsuwonus pelamis) were prepared, and their properties were characterized using an amino acid analyzer, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FTIR), electrospray ionization mass spectrometers (ESI-MS), and radical scavenging assays. The results indicate that TG with a yield of 3.46 ± 0.27% contained Gly (327.9 ± 5.2 residues/1000 residues) as the major amino acid and its imino acid content was 196.1 residues/1000 residues. The structure of TG was more unstable than that of type I collagen from scales of skipjack tuna (TC) and TG was more suitable for preparation of hydrolysate by protease than mammalian gelatins. Therefore, TG was separately hydrolyzed under five proteases (pepsin, papain, trypsin, neutrase, and alcalase) and ten APs (TGP1–TGP10) were isolated from the alcalase-hydrolysate. Among them, TGP5, TGP7, and TGP9 with high antioxidant activity were identified as His-Gly-Pro-Hyp-Gly-Glu (TGP5), Asp-Gly-Pro-Lys-Gly-His (TGP7) and Met-Leu-Gly-Pro-Phe-Gly-Pro-Ser (TGP9), respectively. Furthermore, TGP5, TGP7, and TGP9 exhibited a high radical scavenging capability on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (EC50 values of 1.34, 0.54, and 0.67 mg/mL, respectively), hydroxyl radical (EC50 values of 1.03, 0.41, and 0.74 mg/mL, respectively), and superoxide anion radical (EC50 values of 1.19, 0.71, and 1.59 mg/mL, respectively). These results suggest that three APs (TGP5, TGP7, and TGP9), especially TGP7, have a strong antioxidant activity and could act as potential antioxidant ingredients applied in functional products.

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Section: Resultsmentioning

confidence: 99%

Gelatin and Antioxidant Peptides from Gelatin Hydrolysate of Skipjack Tuna (Katsuwonus pelamis) Scales: Preparation, Identification and Activity Evaluation

et al. 2019

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“…For this, the spectrophotometer (Evolution™ 60S UV-Visible Spectrophotometer, Thermo Scienti c) was calibrated with DI water as a blank representing 100% transmittance and was measured at 620nm. The isoelectric point (P I ) of the 2% BHG solution was determined by measuring the percent transmittance at different pH (from 2 to 10) at 660nm by following the method of Roy et al [12].…”

Section: Gelatin Solution Characteristicsmentioning

confidence: 99%

“…Dynamic viscoelastic properties of 6.67% BHG gel were measured using a Physica MCR 301 rheometer (Anton Paar GmbH) following the method of Roy et al [12]. Brie y, the linear viscoelastic range (LVR) of the gel was tested by the amplitude sweep test with an increasing oscillatory strain (from 0.1 to 20%) at a constant frequency (1 hertz) and temperature (10℃).…”

Section: Dynamic Viscoelastic Propertiesmentioning

confidence: 99%

“…The thermal properties of BHG were measured with a multi-cell differential scanning calorimeter (TA Instruments, New Castle, Delaware) following the method of Roy et al [12]. The matured BHG after gel strength measurement was weighed (about 500mg) into an ampoule, capped and were run at a heating rate of 1 °C/min from 20 to 60°C.…”

Section: Gelatin Thermal Propertiesmentioning

confidence: 99%

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Effects of Dehairing Treatment on Gelatin Yield and Quality from Bovine Hides

Roy

Das

Hong

et al. 2021

Waste Biomass Valor

Self Cite

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Purpose Hides are the by product of slaughter houses which are mostly used for leather production. In Canada, the hides are either disposed of with other slaughter waste or sold at a very low price. Dehairing of hides is a prerequisite for either leather or gelatin production from it. Therefore, the effect of hide dehairing method on subsequent gelatin extraction and quality was investigated.Methods Bovine hides (BH) were dehaired using either 5% acetic acid (AA), 10% calcium hydroxide (CH), 0.02% keratinase (KTN), 2.5% papain (PP), or not at all (control; CT), with control BH subsequently treated with 5% AA (CTAA).Results Mean bovine hide gelatin (BHG) yields (dry basis) were 11.37%, 54.25%, 45.07%, 18.88% and 55.02% for CT, AA, CTAA, CH, and KTN, respectively. Gel strength was highest in AA followed by the CTAA, CT and CH and KTN treatments. The molecular weight (MW) distribution pattern showed that dehairing of BH with enzymes degraded the collagen extensively, increased proportions of low MW peptides that translated into low gel strength.Conclusions Acetic acid, which is extensively using in food industry, can be used to dehair BH as pre-treatment to extracting high quality gelatin. Statement Of NoveltyTo our knowledge, there is no study has been carried out on dehairing pre-treatment effect on bovine hides for gelatin extraction. The novelty further lies in the application of acetic acid, which is commonly used in the food industry, is an environmentally-friendly chemical for dehairing bovine hides for gelatin extraction and maintaining extracted gelatin quality.

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“…Melihat standar tersebut maka kandungan air yang terdapat pada gelatin hasil penelitian telah sesuai dengan syarat yang ditentukan dalam SNI tersebut. Kandungan air gelatin komersial menurut Taufik (2011) sebanyak 11,76%, berdasarkan nilai itu menunjukkan bahwa gelatin hasil penelitian memiliki nilai kadar air yang lebih rendah, tetapi hasil penelitian menghasilkan gelatin dengan kadar air lebih tinggi dibandingkan dengan hasil penelitian Roy et al, (2017) yang meneliti gelatin dari hati sapi sebesar 7,12%. Analisis ragam untuk kadar air pada gelatin hasil perlakuan menunjukkan nilai yang tidak berbeda nyata (P>0,05), baik pengaruh interaksi maupun pengaruh diantara perlakuan.…”

Section: Pengaruh Perlakuan Terhadap Kadar Air Gelatin Potongan Kulitunclassified

Kualitas gelatin yang diproduksi dari limbah proses shaving kulit domba menggunakan curing HCl dengan konsentrasi dan waktu yang berbeda

Gumilar

Putranto

Wulandari

2019

MKKP

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Pickled skins that are shaved out produce scrap of skins that contain collagen, so that the pickled skin scraps can be used for gelatin production. The purpose of this study was to determine the effect of hydrochloric acid (HCl) usage at various levels and curing times on the quality of gelatin. The quality of gelatin was measured its water content, yield, gel strength, and viscosity. This study was carried out experimentally that used completely randomized design with factorial scheme. There were three treatments of HCl 3%; 5%; 7%, and soaking times 24, 48, and 72 hours, each treatment was repeated four times. The conclusion of this study is there were significant interaction on HCl used and soaking time on viscosity and gel strength. Optimum gelatin production was the use of 3% HCl with 24 hours curing time that produced gelatin with 10.9% water content, 7.4% yield, 174 g Bloom value, and viscosity of 7.68 cP. ABSTRAKKulit pikel yang di-shaving menghasilkan potongan kulit mengandung kolagen, sehingga dapat digunakan sebagai bahan untuk membuat gelatin. Tujuan penelitian adalah untuk mengetahui interaksi dan pengaruh pemberian berbagai konsentrasi asam klorida (HCl) serta waktu curing terhadap kualitas gelatin. Kualitas gelatin diukur berdasarkan kadar air, rendemen, kekuatan gel, dan viskositas. Rancangan yang digunakan adalah Rancangan Acak Lengkap pola faktorial yang terdiri dari faktor tingkat penggunaan HCl sebanyak 3%; 5%; 7% serta lama curing 24 jam; 48 jam; 72 jam. Perlakuan diulang sebanyak empat kali. Kesimpulan penelitian yaitu terdapat interaksi nyata (P<0,05) penggunaan tingkat HCl dan waktu curing terhadap viskositas dan kekuatan gel. Hasil optimum pembuatan gelatin adalah menggunakan HCl sebanyak 3% dengan waktu curing selama 24 jam yang dapat menghasilkan gelatin dengan kadar air 10,9%; rendemen 7,4%; nilai Bloom 174 g; dan viskositas 7,68 cP.

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Extraction and characterization of gelatin from bovine heart

Cited by 23 publications

References 33 publications

Gelatin and Antioxidant Peptides from Gelatin Hydrolysate of Skipjack Tuna (Katsuwonus pelamis) Scales: Preparation, Identification and Activity Evaluation

Gelatin and Antioxidant Peptides from Gelatin Hydrolysate of Skipjack Tuna (Katsuwonus pelamis) Scales: Preparation, Identification and Activity Evaluation

Effects of Dehairing Treatment on Gelatin Yield and Quality from Bovine Hides

Kualitas gelatin yang diproduksi dari limbah proses shaving kulit domba menggunakan curing HCl dengan konsentrasi dan waktu yang berbeda

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