Abstract
In this study, gelatin from camel bones (Camelus dromedarius) at three different ages (2.5, 4.5 and 7 years old) was extracted using heating and chemical pretreatment methods. The extraction process was conducted by using hydrochloric acid (0.5 M) (at room temperature 25°c for 72 h) to demineralize the bones and partially hydrolyze the collagen followed by neutralizing with 4% ammonium sulphate. Extraction of camel bone gelatin (CBG) was carried out with distilled water (1:3, w/v) at 75 °C for 3 h, followed by extraction temperature at 90 °C for 1 h resulting in a yield of dry bases ranging from 21.3 to 23.9%. Camel bone gelatin had high protein content (89.31–93.3%), optimum moisture (6.0%), and low ash content (3.62%). The rheological properties, ATR-FTIR and bloom gel, were also investigated. The gel strength (GS) of the camel bone gelatin ranged from 107 to 192 g. The gelatin produced showed good quality and did not differ from other commercial gelatins. The produced gelatin could be useful for food and pharmaceutical implementation.