Effect of bleaching and defatting treatment of camel skin on the color, structural and interfacial properties of extracted gelatin

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Structure-Netherlands Pub Date : 2022-07-01 DOI:10.1016/j.foostr.2022.100275

Samson Olumide Fawale , Tholkappiyan Ramachandran , Hamed Fathalla , Sajid Maqsood

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引用次数: 2

Abstract

The effect of defatting and bleaching of camel skin on gel-forming, structural, and interfacial properties of extracted gelatin was studied. Gelatin defatted for 6 h and bleached for 48 h (48BD-6 h) gave the highest yield (28.44%) while gelatin bleached for 24 h (24 BC) gave the highest gel strength (423.3 g). Electrophoretic analysis showed that all gelatin samples had α-chains as the predominant protein type. Fourier transformation infrared (FTIR) spectroscopy showed that all gelatin samples possessed major peaks in the amide region with reduced peak intensity recorded in defatted and bleached samples because of the loss of the triple helix state of the gelatin. X-ray diffraction analysis indicated that all the gelatin samples are basically amorphous with both weak and sharp peaks observed around 7° and broad peaks at ~19–22°. Microstructural analysis revealed highly cross-linked network with less voids in all the gelatin samples which correlated with high gel strength recorded. Colour of the gelatin powder samples were significantly improved by bleaching with an increase in the L^∗-value and decrease in the a^∗-value. These results indicates that with bleaching, gelatin molecules were oxidized, resulting in the production of gelatin cross-links, giving gelatin an improved gel strength, colour, and functionality.

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驼皮漂白和脱脂处理对提取明胶的颜色、结构和界面性能的影响

研究了骆驼皮脱脂和漂白对提取明胶凝胶形成、结构和界面性能的影响。脱脂6h和漂白48h（48BD-6h）的明胶产量最高（28.44%），而漂白24h（24BC）的明胶凝胶强度最高（423.3g）。电泳分析表明，所有明胶样品都以α链为主要蛋白质类型。傅立叶变换红外光谱（FTIR）表明，由于明胶的三螺旋态的损失，所有明胶样品在酰胺区都具有主峰，在脱脂和漂白样品中记录的峰强度降低。X射线衍射分析表明，所有明胶样品基本上都是无定形的，在7°附近观察到弱峰和尖峰，在~19-22°处观察到宽峰。微观结构分析显示，在所有明胶样品中，高度交联的网络具有较少的空隙，这与记录的高凝胶强度相关。明胶粉末样品的颜色通过漂白显著改善，L*值增加，a*值减少。这些结果表明，随着漂白，明胶分子被氧化，导致明胶交联的产生，使明胶的凝胶强度、颜色和功能得到改善。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.