Acid-mediated extraction of gelatine from chicken by-products: impact on yield, molecular characteristics, and structural-thermal properties
Abstract
Despite the growing interest in utilizing poultry processing by-products as sustainable sources of gelatine, the influence of extraction conditions on gelatine quality, structure, and functionality remains insufficiently understood. This study investigated the effect of acetic acid concentration on the yield, molecular characteristics, and structural-thermal properties of gelatin extracted from chicken feet and heads. Gelatine was extracted using 3 v/v% (CBBG3) and 5 v/v% (CBBG5) acetic acid. CBBG5 produced a higher extraction yield (13.2%) than CBBG3 (10.49%), indicating enhanced collagen solubilization at higher acid concentration. However, CBBG5 also showed higher ash content (4.45 w/w% vs. 2.40 w/w%) and more pronounced yellow-green coloration. Structural characterization using FTIR, SEM, SDS-PAGE, and DSC revealed notable differences between the samples. FTIR spectra showed characteristic gelatine amide bands, with CBBG3 exhibiting stronger amide I and II signals, suggesting better preservation of molecular structure. SEM analysis revealed a smoother, more compact morphology for CBBG3, whereas CBBG5 displayed a rougher and more irregular surface. SDS-PAGE showed higher molecular weights of the α1 and α2 chains in CBBG3 (156 and 130 kDa, respectively) than in CBBG5 (137.1 and 82.6 kDa), indicating lower molecular degradation. DSC further confirmed the superior thermal stability of CBBG3, which exhibited a higher glass transition temperature (26.97 °C) and transition enthalpy (2.688 J g -1 ). Although increasing acetic acid concentration improved gelatin yield, extraction with 3 v/v% acetic acid resulted in superior molecular organization, structural integrity, and thermal stability. These findings highlight the importance
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BibTeX
@article{aidat2026acidmediated,
title = {{Acid-mediated extraction of gelatine from chicken by-products: impact on yield, molecular characteristics, and structural-thermal properties}},
author = {Omaima Aidat and Mohamad Khairi Zainol and Ilham Ben Amor and Zamzahaila Mohd Zin and Humam Shaaban Barhoum and Huda Alsaeedi and Mikhael Bechelany and Ahmed Barhoum},
journal = {Frontiers in Chemistry},
year = {2026},
month = jun,
doi = {10.3389/fchem.2026.1787144},
url = {https://hal.umontpellier.fr/hal-05764784v1},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Acid-mediated extraction of gelatine from chicken by-products: impact on yield, molecular characteristics, and structural-thermal properties
AU - Omaima Aidat
AU - Mohamad Khairi Zainol
AU - Ilham Ben Amor
AU - Zamzahaila Mohd Zin
AU - Humam Shaaban Barhoum
AU - Huda Alsaeedi
AU - Mikhael Bechelany
AU - Ahmed Barhoum
PY - 2026
DA - 2026/06/23
JO - Frontiers in Chemistry
DO - 10.3389/fchem.2026.1787144
UR - https://hal.umontpellier.fr/hal-05764784v1
AB - Despite the growing interest in utilizing poultry processing by-products as sustainable sources of gelatine, the influence of extraction conditions on gelatine quality, structure, and functionality remains insufficiently understood. This study investigated the effect of acetic acid concentration on the yield, molecular characteristics, and structural-thermal properties of gelatin extracted from chicken feet and heads. Gelatine was extracted using 3 v/v% (CBBG3) and 5 v/v% (CBBG5) acetic acid. CBBG5 produced a higher extraction yield (13.2%) than CBBG3 (10.49%), indicating enhanced collagen solubilization at higher acid concentration. However, CBBG5 also showed higher ash content (4.45 w/w% vs. 2.40 w/w%) and more pronounced yellow-green coloration. Structural characterization using FTIR, SEM, SDS-PAGE, and DSC revealed notable differences between the samples. FTIR spectra showed characteristic gelatine amide bands, with CBBG3 exhibiting stronger amide I and II signals, suggesting better preservation of molecular structure. SEM analysis revealed a smoother, more compact morphology for CBBG3, whereas CBBG5 displayed a rougher and more irregular surface. SDS-PAGE showed higher molecular weights of the α1 and α2 chains in CBBG3 (156 and 130 kDa, respectively) than in CBBG5 (137.1 and 82.6 kDa), indicating lower molecular degradation. DSC further confirmed the superior thermal stability of CBBG3, which exhibited a higher glass transition temperature (26.97 °C) and transition enthalpy (2.688 J g -1 ). Although increasing acetic acid concentration improved gelatin yield, extraction with 3 v/v% acetic acid resulted in superior molecular organization, structural integrity, and thermal stability. These findings highlight the importance
SN - 2296-2646
ER -