Structural characteristics of camel-bone gelatin by demineralization and extraction

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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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Bibliographic Details
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/63134/1/63134_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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