The aims of this study were to report for the first time, the extraction and physico-chemical properties of chicken skin gelatin compared to bovine gelatin. Extracted chicken skin gelatin 6.67 % (w/v) had a higher bloom value (355 ± 1.48 g) than bovine gelatin (259 ± 0.71 g). The dynamic viscoelastic profile of chicken gelatin exhibited higher viscous and elastic modulus values compared to bovi...

Abstract The study was conducted in the laboratories of Department Food Sciences - College Agriculture at University Tikrit for period from beginning November 2021 to end October 2022 with aim testing efficiency wrapping soft cheese samples gelatin film compounded carboxy methyl cellulose derivatives (CMC) or combined nanoparticles zinc oxide. (ZnO-NPs) by determining microbial counts after sto...

Gelatin is considered as a partially degraded product of collagen and it is a biodegradable polymer which can be used to produce scaffolds for tissue engineering. Three-dimensional, porous gelatin scaffolds were fabricated by thermally induced phase separation and freeze-drying method. Their porous structure and pore size were characterized by scanning electron microscopy. Scaffolds with differ...

Gelatin was extracted from hydrolyses of collagen muscle bonds. Gelatin was of two types. Type A was obtained from acidic and type B from alkaline procedures. In the present study we used sturgeon fish skin to produce 25 samples of gelatin. Microbiological and chemical examinations were conducted on the gelatin samples. Based on the results obtained from the chemical examination, gelatin type A...

In this work, crosslinkers were prepared by conjugating high- and low-molecular-weight gelatin with different mole ratios of itaconic acid (IA) with double bonds. Then, the gelatin-itaconic acid (gelatin-IA) crosslinkers were compared with the gelatin-methacrylate (gelatin-MA) crosslinkers. The molecular weights and structures of gelatin-MA and gelatin-IA were confirmed using gel permeation chr...

background and objectives: edible films and coatings are effective method for decreasing oxidation and increasing the shelf life of pistachios. the present study investigated the effect of an edible gelatin coating containing ascorbic acid (aa: 1% w/v) and propyl gallate (pg: 100 ppm) on the oxidative stability and sensory properties of roasted pistachio nuts. materials and methods: pistachios ...

One of the mainly popular consumed colloid protein materials in pharmaceutics, medical, food and military industries is Gelatin. Especially from warm-water fish gelatin report poss similar characteristics to mammalian’s gelatin .Yellow fin tuna (Thunnus albacares) gelatin skin, lots of waste in form of skin and bones of the fish are produced every day. Analysis factors were extracted alkaline g...

Gelatin was extracted from hydrolyses of collagen muscle bonds. Gelatin was of two types. Type A was obtained from acidic and type B from alkaline procedures. In the present study we used sturgeon fish skin to produce 25 samples of gelatin. Microbiological and chemical examinations were conducted on the gelatin samples. Based on the results obtained from the chemical examination, gelatin type A...

In a preliminary statement the writer (1) presented the proposition that the minimum physical properties of gelatin (conductivity, osmotic pressure, viscosity, maximum opacity) which are usually thought to define its isoelectric point are propert’ies of pure gelatin, and that pure gelatin is not isoelectric; that pure gelatin from lime-conditioned stock is a weak acid which in an electrical fie...