Effect of Gamma Radiation on Novel Gelatin Extracted from Camel Skin for Pharmaceutical Application
Effect of Gamma Radiation on Novel Gelatin Extracted from Camel Skin for Pharmaceutical Application
Salma Bessalah1, Samira Jebahi2, Asim Faraz3*, Amel Raoufi2, Cem Tırınk4, Walid Dridi2, Mahmoud Daouad2, Hassib Keskes5, Touhami Khorchani1, Khaled Farah2, Abdul Waheed3 and Mohamed Hammadi1
ABSTRACT
Gelatin is a natural polymer that can be derived from collagen through hydrolysis. It most extensively used in diverse fields, mainly in pharmaceuticals and therapeutic. Herein Gelatin was newly extracted from camel (Camelus dromedarius) skin and irradiated with gamma rays from 60Co source. Gelatin was optimized and characterization and functional properties were determined. The structural changes occurring after γ-irradiation at doses from 5 to 30 kGy were reported by physico-chemical techniques such as electron paramagnetic resonance (EPR), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) for the first time. Results revealed that gelatin yield increased significantly (P<0.05) as the extraction temperature and time increased (19.71%) at 70°C for 12 h. EPR spectroscopy demonstrated that 10 kGy of radiation-induced the decomposition of side groups. New peak positions (Paramagnetic centers) were located at around 3800 G. Moreover, an enhancement of EPR peak (3300 and 3400 G) (g-factor = 2.0) was detected. In addition, free radicals trapped in the crystalline regions were moved toward the boundary regions and the amorphous phases disappeared. XRD patterns showed a new peak at 2θ= 65.8° and a diminution of the relative intensity for the peak of 2θ= 20.54° after 30 kGy. FTIR measurements revealed structural deformations from 5 kGy through chain scission of C–H chains as well as the deformation of the C=O carboxyl groups with increasing γ-radiation doses. The camel skin was thus proved to be a source of gelatin. Irradiation induced a structural deformation with desirable functionalities that make it a potent source of gelatin that could be used in food and biomedical applications.
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