Indian Journal of Animal Research
SCOPUSWeb of Science
  • Year: 2025
  • Volume: 59
  • Issue: 9

Extraction and Some Characteristics of Gelatin from Camel’s Skins

  • Author:
  • Najeeb S. Al-zoreky1,2, Sallah A. Al Hashedi3, Faisal S. Al-Mathen2,4, Khaled M.A. Ramadan5, Hossam S. El-Beltagi6,*, Eslam S.A. Bendary7
  • Total Page Count: 7
  • Page Number: 1579 to 1585

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.

Abstract

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).

Keywords

Camel’s skin, Foaming expansion, FTIR, Gel strength, Gelatin