Extraction, characterization and molecular structure of bovine skin gelatin extracted with plant enzymes bromelain and z
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ORIGINAL ARTICLE
Extraction, characterization and molecular structure of bovine skin gelatin extracted with plant enzymes bromelain and zingibain Tanbir Ahmad1,7 • Amin Ismail2,4 • Siti Aqlima Ahmad3 • Khalilah Abdul Khalil6 Leo Teik Kee1 • Elmutaz Atta Awad5,8 • Awis Qurni Sazili1,4,5
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Revised: 8 March 2020 / Accepted: 2 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Bovine skin was incubated with plant enzymes bromelain (B) and zingibain (Z) at the level of 0, 5, 10, 15, 20 and 25 unit/g of skin and gelatin was extracted at 60 °C for 6 h. Control gelatin was extracted without enzymatic pretreatment. The yield and gel strength were 17.90% and 283.35 g for the control samples and 22.26% and 160.88 g for B20 samples. The zingibain extracted gelatin (GEZ) samples failed to form gel. Viscosities of GEZ gelatins were significantly (P \ 0.05) lower than the gelatins extracted using bromelain (GEB). b and a chains were absolutely degraded in all GEB and GEZ samples. Only smear bands were observed in GEZ gelatins whereas GEB & Awis Qurni Sazili [email protected] 1
Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia (UPM), 43400 Serdang, Malaysia
2
Faculty of Medicine and Health Sciences, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
3
Faculty of Biotechnology and Molecular Science, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
4
Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
5
Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Malaysia
6
Department of Biology, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
7
Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar, Bareilly, Uttar Pradesh 243122, India
8
Faculty of Veterinary Medicine, Universiti Malaysia Kelantan, 16100 Pengkalan Chepa, Kelantan, Malaysia
samples revealed presence of low molecular weight polypeptides. Loss of molecular order was noticed in Z5 as elaborated by Fourier transform infrared (FTIR) spectroscopy. Larger particle size, denser and inter-connected irregular network was observed in B20 under scanning electron microscopy. Based on the results obtained, bromelain, particularly at level 20, could be used to obtain a better quality gelatin with higher yield compared to zingibain. Keywords Gelatin Bovine skin Gelatin extraction Bromelain Zingibain
Introduction Gelatin is an important food additive for providing texture, chewiness and foam stability to confectionery products, imparting mouth feel and chewiness to jelly products as well as it is added to dairy products for its ability to provide texture and stability (Nishimoto et al. 2005). Further use includes instant sauces and soups, edible film for confectionery items and pastry fruit toppin
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