Gelatin from goat skin offers non-bovine, non-pork alternative to food, pharma sectors
Hyderabad: A superior gelatin extracted from the skin of Black Bengal goats with likely use in pharma and food sectors has been identified by researchers. The study highlighted its potential as a halal alternative to the two sectors seeking non-bovine and non-porcine gelatin.
According to the researchers, goat skin accounted for nearly 10% of the animal's live weight and is often underutilised. The study's findings supported its valorisation into high-value gelatin, promoting circular economy practices.
The research by city-based ICAR-National Meat Research Institute in collaboration with the College of Veterinary Sciences, Sri Venkateswara Veterinary University, Tirupati, compared gelatin extracted from the skins of two indigenous Indian goat breeds – Black Bengal (BBG) and Native Deccani (NDG).
The study aimed to optimise the gelatin extraction process under hot air and freeze drying conditions and assess its functionality across industrial applications.
The freeze dried gelatin obtained from BBG skins displayed significantly better gel strength (453g) and viscosity compared to hot air dried counterparts and NDG samples.
The study also reported higher hydroxyproline content, gel clarity, and instrumental texture properties, particularly hardness, in BBG-derived gelatin.
Scanning Electron Microscopy (SEM) revealed compact, interwoven protein structures in BBG gelatin with no visible voids, indicating greater uniformity and strength. Fourier Transform Infrared analysis confirmed the presence of stable triple helical structures, with distinct Amide I and II peaks in freeze dried samples. These findings suggested that gelatin from BBG skin possessed enhanced stability and functionality.
Mass spectrometry of the extracted protein bands confirmed the presence of collagen type I-α1 as the predominant chain in both goat breeds, the study said.
Notably, unique peptides such as collagen type XXII-α1 and α-1(III) were observed only in BBG gelatin, suggesting breed-specific functional characteristics. A species-specific peptide found in both samples provided a molecular marker for goat-based gelatin authentication, researchers said.
The study was published in the latest issue of Small Ruminant Research.
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