Structural characteristics of camel-bone gelatin by demineralization and extraction

• Main Authors: Al-Kahtani, Hassan Abdullah M., Jaswir, Irwandi, Ismail, Elsayed Ali, Ahmed, Mohammed Asif, Hammed, Ademola Monsur, Olorunnisola, Saeed, Octavianti, Fitri
• Format: Article
• Language: English; English; English
• Published: Taylor and Francis Inc. 2017
• Subjects: TP248.13 Biotechnology
• Online Access: http://irep.iium.edu.my/63134/1/63134_Structural%20characteristics%20of%20camel-bone%20gelatin%20_article.pdf; http://irep.iium.edu.my/63134/2/63134_Structural%20characteristics%20of%20camel-bone%20gelatin%20_scopus.pdf; http://irep.iium.edu.my/63134/13/63134_Structural%20characteristics%20of%20camel-bone.pdf; http://irep.iium.edu.my/63134/; https://www.tandfonline.com/doi/full/10.1080/10942912.2016.1244543

Camel bone was demineralized through HCl acidulation process at different concentrations (0.0%, 1.5%, 3.0%, and 6.0%) over 1–5 days. The level of demineralization was acid concentration and soaking time dependent. Highest demineralization (62.0%) was recorded in bone sample treated with 6.0% dilute acid for 5 days. Energy dispersive X-ray spectroscopy (EDX) elemental analysis revealed reduction in Ca and increase in N and H, while O remains unaffected. Particulate characteristics by scanning electron microscope showed an increased surface roughness of bone after demineralization. Fourier transform infrared (FT-IR) analysis of ossein depicted the presence of functional group similar to that of bone protein (collagen). Statistical optimization by central composite design (CCD) revealed a significant quadratic model for optimum values of extraction temperature, pH, and extraction time. The highest gelatin yield from camel bone was 23.66% at optimum extraction condition (71.87°C, pH 5.26, and 2.58 h) and the bloom was 205.74 g. Camel bone is suitable for production of gelatin with good potentials in food and nonfood applications. © 2017 Taylor & Francis Group, LLC.