Hydrolysis of Gelatin From Animal Hoof Using Bacterial Gelatinase
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Date
2018-01-01
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Addis Ababa University
Abstract
Gelatinases are enzymes used to hydrolyze gelatin into peptides and amino acids. Enzymatic
hydrolysis of gelatin increase it’s functional, textural and nutritional characteristics. The
hydrolysates have neutral taste, low bloom and contain high amount of purified protein. In recent
years gelatin hydolysates find a number of increasing applications in food and none food
products. The main objective of this study was to isolate gelatinase enzyme from soil bacteria
and optimize the reaction condition for gelatin hydrolysis. A total of 100 bacterial isolates were
isolated from soil samples collected around Addis Ababa University (Arat Kilo Campus) and
water samples collected from Lake Afdera. All isolates were screened for the production of
gelatinase on gelatin containing media. Based on the properties of the enzyme, one isolate
designated as aau17 was selected for further study. The organism can grow under solid-state
fermentation and produce gelatinase enzyme with high activity using wheat bran as a carbon
source. The enzyme was optimally active at a temperature of 50oC and at pH 8. The optimum
enzyme production under solid state fermentation includes an incubation period of 120 h and a
moisture content of 66.7%. The isolate produced more enzymes up on addition of peptone as a
nitrogen source. The enzyme was used to produce gelatin hydrolysate by hydrolyzing animal
bone, animal skin, animal hooves and commercial gelatin. The production process for the gelatin
hydrolysis was optimized by varying enzyme concentration and incubation time. The hydrolysis
has maximum activity at 4 h incubation period and at high amount of enzyme concentration. This
study indicated that by using product of animal waste can be converted to useful gelatin
hydrolysates using microbial gelatinases for various applications.
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Keywords
Gelatinase, Hooves, Hydrolysis