Dwi Wulandari
Departement of Animal Product Technology, Faculty of Animal Science, Gadjah Mada University, Jl. Fauna No. 3, Bulaksumur Yogyakarta 55281, Indonesia
Suharjono Triatmojo
Departement of Animal Product Technology, Faculty of Animal Science, Gadjah Mada University, Jl. Fauna No. 3, Bulaksumur Yogyakarta 55281, Indonesia
Yuny Erwanto
Departement of Animal Product Technology, Faculty of Animal Science, Gadjah Mada University, Jl. Fauna No. 3, Bulaksumur Yogyakarta 55281, Indonesia
Yudi Pranoto
Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No. 1, Bulaksumur Yogyakarta, 55281, Indonesia
ABSTRACT
Gelatin is natural substance obtained from the partial hydrolysis of collagen from animal skin, bones and connective tissue. This study examined the influence of acetic acid concentration on characteristics of gelatin extracted from bovine split hide. Bovine split hides were obtained from a local tannery and divided into three groups cured with 0.1, 0.3, or 0.5 M acetic acid for 24 h, followed by gradient extraction at 60, 70 and 80°C for 5 h each. Data were analyzed using a completely randomized design each treatment was replicated thrice. The results showed that the acetic acid concentration significantly affected the yield, ash content, pH and gel strength, but not the moisture, fat and protein content or viscosity of the resultant gelatin. Electrophoresis of gelatin proteins showed bands distribution between 25-40 kDa. The amino acid profile of the extracted gelatin was similar to that of collagen with a high level of hydroxyproline. Infrared spectroscopy showed the presence of O-H, C = O, C = C, C-H and C-O functional groups. The results suggest that gelatin extracted from bovine split hide cured with 0.5 M acetic acid provided the best physicochemical characteristics.
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How to cite this article
Dwi Wulandari, Suharjono Triatmojo, Yuny Erwanto and Yudi Pranoto, 2016. Physicochemical Properties and Amino Acid and Functional Group Profiles of Gelatin Extracted from Bovine Split Hide Cured by Acid. Pakistan Journal of Nutrition, 15: 655-661.
DOI: 10.3923/pjn.2016.655.661
URL: https://scialert.net/abstract/?doi=pjn.2016.655.661
DOI: 10.3923/pjn.2016.655.661
URL: https://scialert.net/abstract/?doi=pjn.2016.655.661
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