Characterization and testing of Gelatin extracted from poultry waste

Characterization and testing of Gelatin extracted from poultry waste
Author(s):
Jaya Maitra , Harshi Jaiswal , Nikita Bhardwaj
Keywords:
gelatin, chicken feet, thermal crosslinking, biodegradable, biopolymer
Abstract
In the present research article Gelatin was extracted from waste chicken feet using an alkaline and acid extraction procedure. The obtained gelatin was investigated and compared to commercially available gelatin in terms of the various properties and characteristics. The extracted gelatin had a higher moisture content of 95.917% and less protein and ash content. The peak in UV-visible spectroscopy was considerably lower than in commercial gelatin, while the peak in FTIR spectroscopy was remarkably similar in both gelatin spectrums. The influence of varying temperatures was also studied on the formation of gelatin films, as the resultant films casted from extracted gelation was highly brittle at moderate temperature. Crosslinking was accomplished via temperature variance that caused structural changes and improvement in mechanical strength and water resistance property of gelatin film. Bacterial decomposition was seen at room temperature. A perfect finished film layer was obtained after heating.
Article Details
Unique Paper ID: 156675 Publication Volume & Issue: Volume 9, Issue 4 Page(s): 474 - 482
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NCSEM 2024

National Conference on Sustainable Engineering and Management - 2024

Last Date: 15th March 2024

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