OPTIMIZATION OF FOOD - GRADE GELATIN EXTRACTION FROM COW BONES BY ACIDIC METHOD USING SREG

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HOSSEINI PARVAR S.H.; KERAMAT J.; KADIVAR M.

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Paper Information

Journal: Journal of Water and Soil Science Year:2007 | Volume:11 | Issue:40 (B) Page(s): 317-329

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Title

OPTIMIZATION OF FOOD - GRADE GELATIN EXTRACTION FROM COW BONES BY ACIDIC METHOD USING SREG

Author(s)

HOSSEINI PARVAR S.H. | KERAMAT J. | KADIVAR M. | Issue Writer Certificate

Keywords

GELATINQ3

BONEQ3

ACIDIC EXTRACTIONQ3

REGRESSION SURFACE RESPONSEQ3

Abstract

This research was carried out to determine the optimum conditions for ACIDIC EXTRACTION of GELATINe from cattle BONEs. The effects of different treatments such as pH (1.8 to 2.6), temperature (60 to 80oC) and time (40 to 120minutes) on yield of extraction, gel strength, viscosity and absorption (420 nm) were measured. Coefficients of central composite rotatable design (CCRD) and REGRESSION SURFACE RESPONSE.... (RSREG) were used. The coefficients for yield, gel strength, viscosity and absorption were 0.990, 0.991, 0.998, 0.928, respectively. According to variance analysis of the data, there were significant differences between the effects of three variables (pH, temperature and time) on yield of extraction and viscosity, but no significant difference was observed between the effects of temperature and pH on gel strength and absorption, respectively. Comparisons of the averages of functional characteristics of acidic and commercial GELATIN showed that viscosity and strength of acidic GELATIN were higher than those of commercial one. The optimum conditions were found to be: pH=1.88, temp. 80oC and 118 min., to reach the highest yield and pH=1.88, temp. 60oC and 48 min. to get maximum strength, and pH=2.56, temp. 69oC and 118 min. to obtain the maximum viscosity and finally, pH=2.6, temp. 62oC and 48 min. for minimum absorption. Also, the results revealed that there were significant differences between trace elements content (Fe, Ca and Pb) of commercial and acidic GELATINs. Although, acidic GELATIN contained higher amount of the elements, but these amounts were still less than maximum values which are allowed to exist in GELATIN. Amino acid compositions of both GELATINs were almost identical.

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APA: Copy

HOSSEINI PARVAR, S.H., KERAMAT, J., & KADIVAR, M.. (2007). OPTIMIZATION OF FOOD - GRADE GELATIN EXTRACTION FROM COW BONES BY ACIDIC METHOD USING SREG. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), 11(40 (B)), 317-329. SID. https://sid.ir/paper/15043/en

Vancouver: Copy

HOSSEINI PARVAR S.H., KERAMAT J., KADIVAR M.. OPTIMIZATION OF FOOD - GRADE GELATIN EXTRACTION FROM COW BONES BY ACIDIC METHOD USING SREG. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES)[Internet]. 2007;11(40 (B)):317-329. Available from: https://sid.ir/paper/15043/en

IEEE: Copy

S.H. HOSSEINI PARVAR, J. KERAMAT, and M. KADIVAR, “OPTIMIZATION OF FOOD - GRADE GELATIN EXTRACTION FROM COW BONES BY ACIDIC METHOD USING SREG,” WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), vol. 11, no. 40 (B), pp. 317–329, 2007, [Online]. Available: https://sid.ir/paper/15043/en

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