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Extraction and characterization of gelatin developed from camel bones

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Abstract

In this study, gelatin from camel bones (Camelus dromedarius) at three different ages (2.5, 4.5 and 7 years old) was extracted using heating and chemical pretreatment methods. The extraction process was conducted by using hydrochloric acid (0.5 M) (at room temperature 25°c for 72 h) to demineralize the bones and partially hydrolyze the collagen followed by neutralizing with 4% ammonium sulphate. Extraction of camel bone gelatin (CBG) was carried out with distilled water (1:3, w/v) at 75 °C for 3 h, followed by extraction temperature at 90 °C for 1 h resulting in a yield of dry bases ranging from 21.3 to 23.9%. Camel bone gelatin had high protein content (89.31–93.3%), optimum moisture (6.0%), and low ash content (3.62%). The rheological properties, ATR-FTIR and bloom gel, were also investigated. The gel strength (GS) of the camel bone gelatin ranged from 107 to 192 g. The gelatin produced showed good quality and did not differ from other commercial gelatins. The produced gelatin could be useful for food and pharmaceutical implementation.

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Acknowledgements

The author would like to express his thanks to King Abdul-Aziz City for Science and Technology (KACST) Saudi Arabia for the financial support under project No: A.T. 34-305.

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Authors and Affiliations

  1. Food Science and Human Nutrition Department, College of Agriculture and Vit. Medicine, Qassim University, Burydah, 51452, Saudi Arabia

    A. A. Al-Hassan & H. M. Mousa

  2. Dairy Science Department, National Research Centre, Dokki, Cairo, 12622, Egypt

    A. M. Abdel-Salam

  3. Saudi Food and Drug Authority, Jeddah, 22235-4294, Kingdom of Saudi Arabia

    F. Al Nasiri

  4. Department of Food Science and Technology, Islamic Azad University, Damghan Branch, Damghan, Iran

    Abdorreza Mohammadi Nafchi

  5. Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden, 11800, Penang, Malaysia

    Abdorreza Mohammadi Nafchi

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  1. A. A. Al-Hassan
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AAA Investigation, Conceptualization, Methodology, Validation, Formal analysis, Writing-original draft, Funding. AMN: Software, Data curation, Validation, Supervision, AMA Investigation; FA: Investigation; HMM: Investigation, Resources.

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Correspondence to A. A. Al-Hassan or Abdorreza Mohammadi Nafchi.

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The original version of this article, unfortunately, contained a mistake. The second and third author’s affiliations mixed up and the correct affiliations are as follow: A. M. Abdel-Salam Dairy Science Department, National Research Centre, Dokki, Cairo, 12622, Egypt F. Al Nasiri Saudi Food and Drug Administration, Riyadh, 13312, Saudi Arabia Also, the article has two corresponding authors, A. A. Al-Hassan and Abdorreza Mohammadi Nafchi These errors do not affect any results or conclusions. The original article has been corrected.

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Al-Hassan, A.A., Abdel-Salam, A.M., Al Nasiri, F. et al. Extraction and characterization of gelatin developed from camel bones. Food Measure 15, 4542–4551 (2021). https://doi.org/10.1007/s11694-021-01029-y

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