Extraction and Some Characteristics of Gelatin from Camel’s Skins

Background: Utilizing environmentally harmful waste materials remains a challenge. Porcine and bovine gelatins pose health risks, including swine flu (H1N1) and bovine spongiform encephalopathy (BSE) and disagree with Halal and Kosher dietary laws. Camel skins as byproducts offer a viable alternative. This study extracts and characterizes gelatin from camel skin. Methods: Gelatin was extracted from camel skin using hot water (60oC, 6 h). Physicochemical properties (proximate composition, pH, clarity), amino acids (HPLC), gel strength, foaming capacity and FTIR functional groups were analyzed. Result: Gelatin yield was 5.4±2.11%. Low turbidity (0.25±0.11 at 620 nm). Protein content: 95.31±1.94%, rich in glycine/proline (~28%). Gel strength (175.55±7.12 g), foaming expansion (164±5.65%) and FTIR confirmed Amide peaks (3444, 1628, 1559 cm-1).