Structural characteristics of camel-bone gelatin by demineralization and extraction

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...

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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/ http://irep.iium.edu.my/63134/ http://irep.iium.edu.my/63134/ 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

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spelling	iium-631342018-04-23T01:42:26Z http://irep.iium.edu.my/63134/ Structural characteristics of camel-bone gelatin by demineralization and extraction Al-Kahtani, Hassan Abdullah M. Jaswir, Irwandi Ismail, Elsayed Ali Ahmed, Mohammed Asif Hammed, Ademola Monsur Olorunnisola, Saeed Octavianti, Fitri TP248.13 Biotechnology 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. Taylor and Francis Inc. 2017-11 Article PeerReviewed application/pdf en http://irep.iium.edu.my/63134/1/63134_Structural%20characteristics%20of%20camel-bone%20gelatin%20_article.pdf application/pdf en http://irep.iium.edu.my/63134/2/63134_Structural%20characteristics%20of%20camel-bone%20gelatin%20_scopus.pdf application/pdf en http://irep.iium.edu.my/63134/13/63134_Structural%20characteristics%20of%20camel-bone.pdf Al-Kahtani, Hassan Abdullah M. and Jaswir, Irwandi and Ismail, Elsayed Ali and Ahmed, Mohammed Asif and Hammed, Ademola Monsur and Olorunnisola, Saeed and Octavianti, Fitri (2017) Structural characteristics of camel-bone gelatin by demineralization and extraction. International Journal of Food Properties, 20 (11). pp. 2559-2568. ISSN 1094-2912 https://www.tandfonline.com/doi/full/10.1080/10942912.2016.1244543 10.1080/10942912.2016.1244543
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English
topic	TP248.13 Biotechnology
spellingShingle	TP248.13 Biotechnology Al-Kahtani, Hassan Abdullah M. Jaswir, Irwandi Ismail, Elsayed Ali Ahmed, Mohammed Asif Hammed, Ademola Monsur Olorunnisola, Saeed Octavianti, Fitri Structural characteristics of camel-bone gelatin by demineralization and extraction
description	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.
format	Article
author	Al-Kahtani, Hassan Abdullah M. Jaswir, Irwandi Ismail, Elsayed Ali Ahmed, Mohammed Asif Hammed, Ademola Monsur Olorunnisola, Saeed Octavianti, Fitri
author_facet	Al-Kahtani, Hassan Abdullah M. Jaswir, Irwandi Ismail, Elsayed Ali Ahmed, Mohammed Asif Hammed, Ademola Monsur Olorunnisola, Saeed Octavianti, Fitri
author_sort	Al-Kahtani, Hassan Abdullah M.
title	Structural characteristics of camel-bone gelatin by demineralization and extraction
title_short	Structural characteristics of camel-bone gelatin by demineralization and extraction
title_full	Structural characteristics of camel-bone gelatin by demineralization and extraction
title_fullStr	Structural characteristics of camel-bone gelatin by demineralization and extraction
title_full_unstemmed	Structural characteristics of camel-bone gelatin by demineralization and extraction
title_sort	structural characteristics of camel-bone gelatin by demineralization and extraction
publisher	Taylor and Francis Inc.
publishDate	2017
url	http://irep.iium.edu.my/63134/ http://irep.iium.edu.my/63134/ http://irep.iium.edu.my/63134/ 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
first_indexed	2023-09-18T21:29:35Z
last_indexed	2023-09-18T21:29:35Z
_version_	1777412420818436096

Structural characteristics of camel-bone gelatin by demineralization and extraction

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