Extraction and physicochemical characterization of broiler (Gallus gallus domesticus) skin gelatin compared to commercial bovine gelatin

Aykin-Dincer E., Koc A., ERBAŞ M.

POULTRY SCIENCE, cilt.96, sa.11, ss.4124-4131, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 96 Sayı: 11
  • Basım Tarihi: 2017
  • Doi Numarası: 10.3382/ps/pex237
  • Dergi Adı: POULTRY SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.4124-4131
  • Anahtar Kelimeler: broiler, commercial bovine gelatin, gel strength, gelatin, SDS-PAGE, FUNCTIONAL-PROPERTIES, FISH GELATIN, BY-PRODUCTS, RHEOLOGICAL PROPERTIES, MAMMALIAN GELATIN, NILOTICUS SKIN, CHICKEN MEAT, ACID, BONE
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Gelatin was extracted from broiler (Gallus gallus domesticus) skins and analyzed to compare its physicochemical properties with those of commercial bovine gelatin. The average yield of broiler skin gelatin was 6.5% on a wet weight basis. Broiler skin gelatin had more alpha 1-and alpha 2-chains than beta-chain and contained high molecular weight (gamma-chain) polymers. Glycine was the dominant amino acid in broiler skin gelatin (20.26%), followed by proline (Pro) (15.12%) then hydroxyproline (Hyp) (11.36%). Compared to commercial bovine gelatin, broiler skin gelatin had less total imino acids (Pro and Hyp) but a higher (33.65 vs. 31.38 degrees C) melting temperature (P < 0.01). The differences in physical properties between the broiler and commercial bovine gelatins appeared to be associated with differences in their amino acid composition and molecular weight distribution. The sensory evaluation results revealed that broiler skin gelatin could be a potential alternative to commercial bovine gelatin, useful in various food products.