Characterization and functional properties of gelatin extracted from goatskin

• Main Authors: ,, Zilhadia, H, Yahdiana, Jaswir, Irwandi
• Format: Article
• Language: English; English; English
• Published: Universiti Putra Malaysia 2018
• Subjects: Q Science (General); TX341 Nutrition. Foods and food supply
• Online Access: http://irep.iium.edu.my/64066/1/64066_Characterization%20and%20functional%20properties%20of%20gelatin_article.pdf; http://irep.iium.edu.my/64066/2/64066_Characterization%20and%20functional%20properties%20of%20gelatin_scopus.pdf; http://irep.iium.edu.my/64066/13/64066_Characterization%20and%20functional%20properties%20of%20gelatin%20extracted%20from%20goatskin_WoS.pdf; http://irep.iium.edu.my/64066/; http://www.ifrj.upm.edu.my/25%20(01)%202018/(36).pdf

Gelatin from goatskin pretreated with hydrochloric acid and extracted with distilled water at 60o C for 9 hours was characterized and compared to that of bovine skin gelatin (BSG). A yield of 10.26% (wet weight basis) was obtained. Goatskin gelatin (GSG) had high protein (86.58%), suitable moisture (9.58%), low fat (1.46%) and low ash (0.11%) content. The functional properties of GSG including gel strength (301 g bloom) and emulsion activity index (94.27%) were higher than the functional properties of BSG including gel strength (192 g bloom) and emulsion activity index (49.74%). The foaming property of GSG (102%) was lower than that of BSG (164.67%). This study shows that GSG has a high potential for application as a source of commercial gelatin.