Extraction, characterization and molecular structure of bovine skin gelatin extracted with plant enzymes bromelain and zingibain

• Published in: Journal of Food Science and Technology
• Main Author: Ahmad T.; Ismail A.; Ahmad S.A.; Khalil K.A.; Kee L.T.; Awad E.A.; Sazili A.Q.
• Format: Article
• Language: English
• Published: Springer 2020
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85083770057&doi=10.1007%2fs13197-020-04409-2&partnerID=40&md5=215b80c2b8905543e1cf4db1774af7f8

Bovine skin was incubated with plant enzymes bromelain (B) and zingibain (Z) at the level of 0, 5, 10, 15, 20 and 25 unit/g of skin and gelatin was extracted at 60 °C for 6 h. Control gelatin was extracted without enzymatic pretreatment. The yield and gel strength were 17.90% and 283.35 g for the control samples and 22.26% and 160.88 g for B20 samples. The zingibain extracted gelatin (GEZ) samples failed to form gel. Viscosities of GEZ gelatins were significantly (P < 0.05) lower than the gelatins extracted using bromelain (GEB). β and α chains were absolutely degraded in all GEB and GEZ samples. Only smear bands were observed in GEZ gelatins whereas GEB samples revealed presence of low molecular weight polypeptides. Loss of molecular order was noticed in Z5 as elaborated by Fourier transform infrared (FTIR) spectroscopy. Larger particle size, denser and inter-connected irregular network was observed in B20 under scanning electron microscopy. Based on the results obtained, bromelain, particularly at level 20, could be used to obtain a better quality gelatin with higher yield compared to zingibain. © 2020, Association of Food Scientists & Technologists (India).