Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin

• 영문명: Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin
• 발행기관: 한국축산식품학회
• 저자명: Youn-Kyung Ham Sin-Woo Noh Jae-Hyeok Lee Na-Eun Yang Yun-Sang Choi Hyun-Wook Kim
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제43권 제1호, 61~72쪽, 전체 12쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.01.31

영문 초록

The practical use of Korean native black goat skin as a source of gelatin extraction is limited. The objective of this study was to optimize the extraction temperature and time of gelatin from Korean native black goat skin, and to compare the quality characteristics of goat skin gelatin and other commercial gelatin products. Response surface methodology was applied to optimize the extraction temperature and time of gelatin obtained from native Korean black goat skin. The effects of temperature (50℃-70℃) and time (2-4 h) on extraction yield and gel strength were investigated using a facecentered central composite design with 13 experiments. Gelatin extraction from Korean native black goat skin was prepared through the serial processes of alkali pre-treatment, bleaching, neutralization, hot-water extraction, and freeze-drying. Using the optimization plot of Minitab software, the optimized conditions for extracting temperature and time of goat skin gelatin were 59.49℃ and 3.03 h, and the optimized values of extraction yield and gel strength were 12.52% and 263.37 g, respectively. Based on a quality comparison of goat skin gelatin with commercial gelatin, the pH value of gelatin extracted from Korean native black goat skin was 5.57. The color of gelatin extracted from Korean native black goat skin was darker than that of commercial gelatin (p<0.05). Higher emulsifying properties and gel strength of goat skin gelatin were observed when compared to those of commercial gelatin (p<0.05). Therefore, the results of this study indicate that Korean native black goat skin may be a valuable source for gelatin extraction.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

emulsifier gelatin extraction goat skin Korean native black goat response surface methodology