Extraction Optimization and Characterization of Collagen from Chicken (Gallus gallus domesticus) Feet

Mokhtar, Nur Dhiya; Wahab, Widya Abdul; Hamdan, Nurul Ashima; Hadi, Hazrina Ab.; Hassan, Muhamad Shafiq Abu; Bunnori, Noraslinda Muhamad

doi:10.15242/dirpub.dir0417286

CAFES-17, ICFCT-2017, SDMCAE-17 April 18-19, 2017 Kyoto (Japan) 2017

DOI: 10.15242/dirpub.dir0417286

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Extraction Optimization and Characterization of Collagen from Chicken (Gallus gallus domesticus) Feet

Nur Dhiya Mokhtar¹,

Widya Abdul Wahab²,

Nurul Ashima Hamdan³

et al.

Abstract: Previous studies have proved that chicken (Gallus gallus domesticus) feet

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2021

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Extraction of Gelatin from Different Parts of Gallus Gallus Domesticus

Rahim

Hasan

Rahim

2021

cst

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Gelatin is a mixture of protein obtained from animal parts (skin, bones, tendons, ligaments, and cartilages) by hydrolysis. Gelatin market demand is high especially in pharmaceutical, food, photographic, and cosmetics industries based on its gelling, foaming, and emulsifying properties. This preliminary study was focus on chicken head and feet gelatin extraction and their characterization in terms of percentage yield and physical properties (pH, color, melting point, and texture). Two different treatments (acid and alkali) were used. The percentage yield of chicken head (CHGac) and feet (CFGac) gelatins by using acid treatment were 32.10% and 33.65% while the chicken head (CHGal) and feet (CFGal) from alkali treatment were 20.06% and 22.18% respectively. All the gelatins indicated the same pH pattern range from 4.3 to 6.4. The melting point for gelatins from each treatment was a range from 30.4℃ to 35.9℃. The texture analysis is specifically into the gel strength of gelatin produce which ranges from 230 g to 356 g. All the gelatins also showed the same pattern of dl(lighter/darker), da(redder/greener), and db(yellower/bluer) which are positive value mean that the gelatins have lighter, redder and yellower color respectively. In conclusion, chicken head and feet can be an alternative that could replace the usage of porcine, bovine, and other mammals as a source of gelatin.

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Extraction of Gelatin from Different Parts of Gallus Gallus Domesticus

Rahim

Hasan

Rahim

2021

cst

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Extraction Optimization and Characterization of Collagen from Chicken (Gallus gallus domesticus) Feet

Abstract: Previous studies have proved that chicken (Gallus gallus domesticus) feet

Cited by 1 publication

References 14 publications

Extraction of Gelatin from Different Parts of Gallus Gallus Domesticus

Extraction of Gelatin from Different Parts of Gallus Gallus Domesticus

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