Paper Title
Isolation and Characterization of Goatskin Gelatin

Abstract
Gelatin is a very important polymer which obtained from cartilages, bones, and skins of a land animal. Conventionally, the sources of gelatin are bovine and porcine. The land animals which have never been used as a source of gelatin is a goat, whilst goat is mammalian popular in the United States and Asia.The purposes of this study were to isolate the gelatin from goatskin, study its characteristics and compare to properties of the porcine skin gelatin (PSG). The isolation of gelatin was carried out by pretreated of goatskin with 6% hydrochloride acid for 24 hours at 5oC, and then extracted with distilled water at a temperature of 60�C for 9 hours. The yield of isolated goat skin gelatin (GSG) was 8.69% based on a wet weight basis. GSG had suitable moisture (7.47) and pH (5.18), high protein (96.98%), low-fat (2.34%) and low ash (0.39%) content. Differences in functional properties between GSG and PSG were observed. The GSG has a little different amino acid composition than PSG. The major components of GSG were glycine (28.54%), proline (13.33%), arginine (10.11%), glutamic acid (9.8 %) and alanine (8.54). The major components of PSG were glycine (28.24%), proline (14.12%), glutamic acid (11.52%), arginine (9.4%) and alanine (9.02%). The gel strength (228.12 g bloom), foaming property (141.33%) and emulsion activity index (63.26%) of GSG were lower than that of PSG (288 g bloom, 145.33%, and 79.74%, respectively). This investigation showed the GSG obtained by the partial hydrolysis reaction using 6% hydrochloride acid for 24 hours has a high potential to apply in food and pharmaceutical industry. Keywords - characterization, gelatin, goat skin, isolation