Gelatin from camel skins: Extraction and characterizations

Gelatin was extracted from the skins of camels (Camelus dromedarius) at three different ages (2.5, 4.5 and 7 years old) using heating and chemical pretreatment methods. The extraction process was conducted (after dehairing) by soaking the skins in 1.3 M calcium hydroxide for 48 hat room temperature (25 degrees C), followed by washing with water, neutralizing with 4% ammonium sulphate, then extracting with distilled water (1:3, w/v) at 75 degrees C for 3 h, followed by 90 degrees C for 2 h. The extracted gelatin was filtered by cheesecloth and centrifuged at 15,000 rpm and 30 degrees C for 5 min. The supernatant was dried in a ventilated oven at 60 degrees C for 24 h, producing a yellowish gelatin powder. The gelatin yield was 36.8-42.4% with properties such as gel bloom (72.08-122.87 g), melting point (18.4-21.6 degrees C) and gelling point (15.2-11.1 degrees C) that depended on the age of the camel. Gelling times at 5 degrees C ranged from 0.0 to 23.19 s, and viscosities ranged from 10.19 to 15.86 mPa s for camels of ages 2.5, 4.5 and 7 years. ATR-FTIR and DSC were also conducted. All results were compared to those of commercial bovine and fish gelatins. Based on the results obtained, camel skin is a promising source of gelatin that can be used in many different food and pharmaceutical products.