Optimization and characterization of gelatin extract from camel hide (Camelus dromedarus) for application in halal industry /
This research aimed to optimize the pre-treatment and the extraction conditions of camel hide gelatin as well as different characterization analysis was performed. Firstly, this research investigate the effect of pretreatment on Camel Hide (CH) using two different type of alkaline chemicals, namely,...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Subjects: | |
| Online Access: | Click here to view 1st 24 pages of the thesis. Members can view fulltext at the specified PCs in the library. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | This research aimed to optimize the pre-treatment and the extraction conditions of camel hide gelatin as well as different characterization analysis was performed. Firstly, this research investigate the effect of pretreatment on Camel Hide (CH) using two different type of alkaline chemicals, namely, Sodium hydroxide " NaOH", and Calcium hydroxide "Ca(OH)2 ." This treatment was done with the help of Sodium sulfide as an unhearing agent. The combination of different set was done by using Design of Expert (DOE) software. The total of 20 experiments runs was performed following the suggested mix combinations of parameters: time of pre-treatment (days), NaOH/ Ca(OH)2 concentration (g/l), Sodium sulfide concentration (g/l), and response was chosen to be the Camel Hid thickness. The model was significant only with Calcium hydroxide. The results of the study on the preference of calcium hydroxide 40 g / l, sodium Sulfide 5 g / l, and duration of 8 days and has reached the skin thickness of 5.2 ml. As for the second goal was a study of the effect of pH on the process of gelatin extraction, which has been using the same software and install both the temperature and time of extraction, where it was a constant in six phases until total dissolve of the camel hid. The optimal pH was 3.5 for a yield of gelatin extracted estimated (28.52g). The gelatin extracted dried in two ways: freeze-drying and heat-dried. The research concluded with the study of physical and chemical properties of camel gelatin. It was found that the gel strength was high (260 g), but for Amino acids using HPLC device was found just like any other types of gelatin. As for the study of functional groups using FTIR detect the presence of each of the amines 1,2 and 3 and amides A and B. As for the study of thermal transitions using DSC gave similar results compared to the buffalo gelatin as a reference. |
|---|---|
| Physical Description: | xv, 78 leaves : illustrations ; 30cm. |
| Bibliography: | Includes bibliographical references (leaves 72-77). |