Differentiation of extracted gelatins from porcine, bovine and chicken origins based on their physical, chemical and structural properties using analytical techniques
Physicochemical properties of extracted gelatins from porcine, bovine and chicken sources compared to that of commercial bovine and porcine gelatins have been determined. Gelatin samples were assessed for their pH, water holding capacity, fat binding capacity, foaming capacity and stability, structu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Hibiscus Publisher Enterprise
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117871/ http://psasir.upm.edu.my/id/eprint/117871/1/117871.pdf |
| _version_ | 1848867365890031616 |
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| author | Jamaluddin, Juhazliana Abbasiliasi, Sahar Sazili, Awis Qurni Mustafa, Shuhaimi |
| author_facet | Jamaluddin, Juhazliana Abbasiliasi, Sahar Sazili, Awis Qurni Mustafa, Shuhaimi |
| author_sort | Jamaluddin, Juhazliana |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Physicochemical properties of extracted gelatins from porcine, bovine and chicken sources compared to that of commercial bovine and porcine gelatins have been determined. Gelatin samples were assessed for their pH, water holding capacity, fat binding capacity, foaming capacity and stability, structural properties, thermal and amino acid profiles and molecular weight distribution. There were significant differences (P<0.05) in pH, water holding capacity, fat binding capacity, foaming stability and foaming capacity between gelatins. Porcine, bovine and chicken gelatins had two prominent bands which were visible in the α-chain region in the range of ~135 to ~100 kDa. Highest gelling point value was observed in extracted chicken gelatin while the highest value of melting point, were in commercial porcine and extracted chicken gelatins. Glycine, hydroxyproline, proline, alanine, arginine and glutamic acid were found to be the major amino acids. Physicochemical properties of gelatins could be characterized using analytical techniques. |
| first_indexed | 2025-11-15T14:35:21Z |
| format | Article |
| id | upm-117871 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:35:21Z |
| publishDate | 2024 |
| publisher | Hibiscus Publisher Enterprise |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1178712025-06-13T08:14:49Z http://psasir.upm.edu.my/id/eprint/117871/ Differentiation of extracted gelatins from porcine, bovine and chicken origins based on their physical, chemical and structural properties using analytical techniques Jamaluddin, Juhazliana Abbasiliasi, Sahar Sazili, Awis Qurni Mustafa, Shuhaimi Physicochemical properties of extracted gelatins from porcine, bovine and chicken sources compared to that of commercial bovine and porcine gelatins have been determined. Gelatin samples were assessed for their pH, water holding capacity, fat binding capacity, foaming capacity and stability, structural properties, thermal and amino acid profiles and molecular weight distribution. There were significant differences (P<0.05) in pH, water holding capacity, fat binding capacity, foaming stability and foaming capacity between gelatins. Porcine, bovine and chicken gelatins had two prominent bands which were visible in the α-chain region in the range of ~135 to ~100 kDa. Highest gelling point value was observed in extracted chicken gelatin while the highest value of melting point, were in commercial porcine and extracted chicken gelatins. Glycine, hydroxyproline, proline, alanine, arginine and glutamic acid were found to be the major amino acids. Physicochemical properties of gelatins could be characterized using analytical techniques. Hibiscus Publisher Enterprise 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/117871/1/117871.pdf Jamaluddin, Juhazliana and Abbasiliasi, Sahar and Sazili, Awis Qurni and Mustafa, Shuhaimi (2024) Differentiation of extracted gelatins from porcine, bovine and chicken origins based on their physical, chemical and structural properties using analytical techniques. Journal of Biochemistry, Microbiology and Biotechnology, 12 (1). pp. 17-26. ISSN 2289-5779 https://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/957 10.54987/jobimb.v12i1.957 |
| spellingShingle | Jamaluddin, Juhazliana Abbasiliasi, Sahar Sazili, Awis Qurni Mustafa, Shuhaimi Differentiation of extracted gelatins from porcine, bovine and chicken origins based on their physical, chemical and structural properties using analytical techniques |
| title | Differentiation of extracted gelatins from porcine, bovine and chicken origins based on their physical, chemical and structural properties using analytical techniques |
| title_full | Differentiation of extracted gelatins from porcine, bovine and chicken origins based on their physical, chemical and structural properties using analytical techniques |
| title_fullStr | Differentiation of extracted gelatins from porcine, bovine and chicken origins based on their physical, chemical and structural properties using analytical techniques |
| title_full_unstemmed | Differentiation of extracted gelatins from porcine, bovine and chicken origins based on their physical, chemical and structural properties using analytical techniques |
| title_short | Differentiation of extracted gelatins from porcine, bovine and chicken origins based on their physical, chemical and structural properties using analytical techniques |
| title_sort | differentiation of extracted gelatins from porcine, bovine and chicken origins based on their physical, chemical and structural properties using analytical techniques |
| url | http://psasir.upm.edu.my/id/eprint/117871/ http://psasir.upm.edu.my/id/eprint/117871/ http://psasir.upm.edu.my/id/eprint/117871/ http://psasir.upm.edu.my/id/eprint/117871/1/117871.pdf |