Characterization and functional properties of gelatin extracted from goatskin

,, Zilhadia and H, Yahdiana and Jaswir, Irwandi (2018) Characterization and functional properties of gelatin extracted from goatskin. International Food Research Journal, 25 (1). pp. 275-281. ISSN 1985-4668 E-ISSN 2231-7546

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Abstract

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.

Item Type:	Article (Journal)
Additional Information:	5784/64066
Uncontrolled Keywords:	Acid hydrolysis; Gelatin; Goat skin; Indonesia
Subjects:	Q Science > Q Science (General) T Technology > TX Home economics > TX341 Nutrition. Foods and food supply
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Prof. Dr. Irwandi Jaswir
Date Deposited:	04 Jun 2018 11:32
Last Modified:	01 Aug 2018 08:43
URI:	http://irep.iium.edu.my/id/eprint/64066

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