Exploring gelatin from Black Bengal and Native Deccani Goat skin: Specialty meat breeds of India

IF 1.6 3区农林科学 Q2 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Small Ruminant Research Pub Date : 2025-02-01 DOI:10.1016/j.smallrumres.2025.107445

P. Sowmya Reddy , Naveena B. Maheswarappa , G.V. Bhaskar Reddy , Rituparna Banerjee , J. Indumathi , G. Gangaraju , Bidyut Prava Mishra , Gopal Patra

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引用次数: 0

Abstract

The study was conducted to characterize gelatin extracted from the skins of Black Bengal Goat (BBG) and Native Deccani Goat (NDG) under hot-air and freeze-drying conditions. The findings revealed higher (p < 0.05) gelatin yield, gel clarity, hydroxyproline content, lightness scores, and instrumental texture properties especially hardness for BBG samples. Freeze-drying yielded superior (p < 0.05) gel strength (453.72 ± 0.49 g vs. 437.56 ± 0.06 g) and viscosity (30.70 ± 0.28 cP vs. 15.73 ± 0.35 cP) relative to hot-air dried samples. Scanning electron microstructure of gelatin gels revealed greater intertwinement of protein strands with compact, corrugated sheet-like appearance without any voids in BBG samples. The FTIR analysis exhibited Amide I peaks for all the samples at 1623–1625.5 cm⁻¹ frequency indicating greater stability of triple helical structure of gelatin, whereas Amide II peaks were observed at 1540.22 cm⁻¹ for freeze dried samples which denotes the significant presence of α-helical structures. The MALDI-TOF MS analysis of SDS-PAGE protein bands revealed the presence of collagen type I-α1 as a predominant chain in both NDG and BBG, however few specific peptides originating from collagen type XXII-α1 and Collagen α-1(III) chain were exclusively observed in BBG only. A species-specific peptide R.GETGPAGPAGPIGPVGAR.G (m/z, 1560.83) with a potential to authenticate goat skin gelatin was deciphered in both NDG and BBG. Current study has demonstrated the superior quality and functionalities of Black Bengal goat skin gelatin and may serve as a potential alternative to commercially available beef and pork skin gelatin.

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从黑孟加拉和本地德卡尼山羊皮探索明胶：印度的特色肉类品种

研究了从黑孟加拉山羊（BBG）和德卡尼山羊（NDG）皮肤中提取的明胶在热风和冷冻干燥条件下的特性。结果显示，BBG样品的明胶产率、凝胶透明度、羟脯氨酸含量、亮度评分和仪器质地性能，特别是硬度更高（p <； 0.05）。冷冻干燥获得优越(p & lt; 0.05)凝胶强度(453.72 ±0.49  g和437.56 ±0.06  g)和粘度(30.70 ±0.28  cP和15.73 ±0.35  cP)相对于热空气干燥样品。明胶凝胶的扫描电子微观结构显示，在BBG样品中，蛋白质链紧密缠绕，波纹片状外观，没有任何空隙。FTIR分析显示，在1623-1625.5 cm−1频率范围内，所有样品都有酰胺I峰，表明明胶的三螺旋结构更稳定，而在1540.22 cm−1频率范围内，冻干样品的酰胺II峰明显存在α-螺旋结构。SDS-PAGE蛋白带的MALDI-TOF MS分析显示，在NDG和BBG中均存在I型胶原-α1作为主要链，但在BBG中仅观察到来自XXII-α1和胶原α-1（III）链的特异性肽。在NDG和BBG中都发现了一种可能鉴定山羊皮明胶的物种特异性肽r . getgpagpagpigpvgarg （m/z, 1560.83）。目前的研究表明，黑孟加拉山羊皮明胶具有优越的质量和功能，可以作为市售牛肉和猪肉明胶的潜在替代品。

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来源期刊

Small Ruminant Research 农林科学-奶制品与动物科学

CiteScore

3.10

自引率

11.10%

发文量

210

审稿时长

12.5 weeks

期刊介绍： Small Ruminant Research publishes original, basic and applied research articles, technical notes, and review articles on research relating to goats, sheep, deer, the New World camelids llama, alpaca, vicuna and guanaco, and the Old World camels. Topics covered include nutrition, physiology, anatomy, genetics, microbiology, ethology, product technology, socio-economics, management, sustainability and environment, veterinary medicine and husbandry engineering.