Fulltext

Extraction, characterization and molecular structure of bovine skin gelatin extracted with plant enzymes bromelain and zingibain

Ahmad T 1 , Ismail A 2 , Ahmad SA 3 , Khalil KA 4 , Kee LT 1 , Awad EA 5 Show all authors , Sazili AQ 1

Affiliations 

  • 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 Department of Biology, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, 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
J Food Sci Technol, 2020 Oct;57(10):3772-3781.
PMID: 32903957 DOI: 10.1007/s13197-020-04409-2

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 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

Similar publications