1Department of Food and Nutrition Sciences, College of Agricultural and Food Science, King Faisal University, Al-Ahsa, 31982, Saudi Arabia
2Camel Research Center, King Faisal University, Al-Ahsa, 31982, Saudi Arabia
3Central Laboratories, Department of Microbiology, King Faisal University, 31982, Al-Ahsa, Kingdom of Saudi Arabia
4Department of Public Health, College of Veterinary Medicine, King Faisal University, Al-Ahsa, 31982, Saudi Arabia
5Central Laboratories, Department of Chemistry, King Faisal University, 31982, Al-Ahsa, Saudi Arabia
6Department of Agriculture Biotechnology, College of Agricultural and Food Science, King Faisal University, Al-Ahsa, 31982, Saudi Arabia
7Department of Biochemistry, Faculty of Agriculture, Ain Shams University, 11241, Cairo, Egypt
*Corresponding Author: Hossam S. El-Beltagi, Department of Agriculture Biotechnology, College of Agricultural and Food Science, King Faisal University, Al-Ahsa, 31982, Saudi Arabia, Email: helbeltagi@kfu.edu.sa
Online Published on 06 February, 2026.
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.
Gelatin was extracted from camel skin using hot water (60°C, 6 h). Physicochemical properties (proximate composition, pH, clarity), amino acids (HPLC), gel strength, foaming capacity and FTIR functional groups were analyzed.
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).
Camel’s skin, Foaming expansion, FTIR, Gel strength, Gelatin
