ArticleJournal of food science and technology2020
Extraction, characterization and molecular structure of bovine skin gelatin extracted with plant enzymes bromelain and zingibain.
Article in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 40 citations in OpenAlex.
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- Curcumin-loaded gelatin/fucoidan electrospun composite: Physicochemical characterization and antioxidative application.Food chemistry: X · 2025Article
- Physicochemical and Functional Properties of Yanbian Cattle Bone Gelatin Extracted Using Acid, Alkaline, and Enzymatic Hydrolysis Methods.Gels (Basel, Switzerland) · 2025Article
- Collagen properties of Indonesian local sheepskin isolated using acid and enzymatic methods.Journal of advanced veterinary and animal research · 2024Article
- Hydrogel Based on Chitosan/Gelatin/Poly(Vinyl Alcohol) for In Vitro Human Auricular Chondrocyte Culture.Polymers · 2024Article
- Feasibility of Enzymatic Protein Extraction from a Dehydrated Fish Biomass Obtained from Unsorted Canned Yellowfin Tuna Side Streams: Part I.Gels (Basel, Switzerland) · 2023Article
- Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects.Foods (Basel, Switzerland) · 2023Review
- Identification, Screening, and Comprehensive Evaluation of Novel DPP-IV Inhibitory Peptides from the Tilapia Skin Gelatin Hydrolysate Produced Using Ginger Protease.Biomolecules · 2022Article
- Evaluating the Properties of Ginger Protease-Degraded Collagen Hydrolysate and Identifying the Cleavage Site of Ginger Protease by Using an Integrated Strategy and LC-MS Technology.Molecules (Basel, Switzerland) · 2022Article
- Article
- Recovery of Gelatin from Bovine Skin with the Aid of Pepsin and Its Effects on the Characteristics of the Extracted Gelatin.Polymers · 2021Article
- The effects of enzymatically aided acid-swelling process on gelatin extracted from fish by-products.Food science & nutrition · 2020Article
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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