Extraction and Characterization of gelatin from goat skin

P Sowmya  Reddy; Naveena B  Maheswarappa; G V Bhaskar  Reddy; J Indumathi; G Gangaraju; Rituparna  Banerjee; Bidyut Prava  Mishra; Balaji M Belore; K B Priya; L Judy

doi:10.48165/jms.2023.18.02.04

Authors

P Sowmya Reddy College of Veterinary Sciences, Sri Venkateswara Veterinary University, Tirupati, Andhra Pradesh, India 517 502
Naveena B Maheswarappa Meat Proteomics Lab, ICAR-National Meat Research Institute, Hyderabad, Telangana, India, 500092
G V Bhaskar Reddy College of Veterinary Sciences, Sri Venkateswara Veterinary University, Tirupati, Andhra Pradesh, India 517 502
J Indumathi College of Veterinary Sciences, Sri Venkateswara Veterinary University, Tirupati, Andhra Pradesh, India 517 502
G Gangaraju College of Veterinary Sciences, Sri Venkateswara Veterinary University, Tirupati, Andhra Pradesh, India 517 502
Rituparna Banerjee Meat Proteomics Lab, ICAR-National Meat Research Institute, Hyderabad, Telangana, India, 500092
Bidyut Prava Mishra College of Veterinary Science and Animal Husbandry, OUAT, Bhubaneswar, Odisha, India, 751003
Balaji M Belore Meat Proteomics Lab, ICAR-National Meat Research Institute, Hyderabad, Telangana, India, 500092
K B Priya Meat Proteomics Lab, ICAR-National Meat Research Institute, Hyderabad, Telangana, India, 500092
L Judy Meat Proteomics Lab, ICAR-National Meat Research Institute, Hyderabad, Telangana, India, 500092

DOI:

https://doi.org/10.48165/jms.2023.18.02.04

Keywords:

Goat skin gelatin, NaOH pretreatment, Extraction, Yield

Abstract

The present study was conducted to optimize the pretreatment and extraction protocols for gelatin from goat skin. The physico-chemical properties of gelatin extracted from goat skin under different pretreatment conditions viz., scalding (65℃ for 5 min), 0.1 M NaOH for 2 h, 0.25 M NaOH for 2h and extraction temperatures (60℃ and 65℃) were studied. Pretreatment with 0.1 M NaOH and extraction at 65℃ (6 h) recorded the highest yield (8.42±0.02%) as well as better gel clarity (53.03±0.18%) and instrumental colour values. The scanning electron microstructure of goat skin gelatin displayed a compact network of protein strands without any void spaces. The gel strength and viscosity of goat skin gelatin were 437.56 g bloom and 15.73 cP respectively. The SDS-PAGE fractionation of gelatin proteins showed the presence of distinct α, β and γ-chains. These findings suggest that goat skin has an immense potential to be employed for gelatin extraction and can be used as an alternative to gelatin from other sources.

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