The objective of this study was characterizing the gelatin from the chicken feet by FTIR （Fourier transform infrared） spectroscopy. Two gelatin samples were prepared for the experiment which were extracted of 200 g ...The objective of this study was characterizing the gelatin from the chicken feet by FTIR （Fourier transform infrared） spectroscopy. Two gelatin samples were prepared for the experiment which were extracted of 200 g of chicken feet by a thermal bath of 4% acetyl acid solution at 60 ℃. A commercial gelatin was used to compare the results. FTIR spectra of gelatin samples were recorded using a Nicolet iS5 FTIR spectrometer equipped with an ATR/iD3 with argon horizontal cell in which the spectra were varied in the range of 400-4,000 cm1 at 16 ~C. The results showed that FTIR spectra of the chicken feet gelatin had the most with the vibration peak at wave numbers of 1,652.01 cm~ to the amide I, of 1,539.87 cm1 to the amide II, of 1,241.29 cm~ to the amide III, of 2,923.72 cm-~ to the amide B and of 3,399.56 cm~ to the amide A. The collagen composition of the chicken feet gelatins was twotimes larger than the commercial gelatin and the vibration bands to beef gelatin have been different from chicken feet gelatins. This demonstrates that chicken feet gelatins are very good nutritional quality when compared to the commercial gelatin.展开更多
文摘The objective of this study was characterizing the gelatin from the chicken feet by FTIR （Fourier transform infrared） spectroscopy. Two gelatin samples were prepared for the experiment which were extracted of 200 g of chicken feet by a thermal bath of 4% acetyl acid solution at 60 ℃. A commercial gelatin was used to compare the results. FTIR spectra of gelatin samples were recorded using a Nicolet iS5 FTIR spectrometer equipped with an ATR/iD3 with argon horizontal cell in which the spectra were varied in the range of 400-4,000 cm1 at 16 ~C. The results showed that FTIR spectra of the chicken feet gelatin had the most with the vibration peak at wave numbers of 1,652.01 cm~ to the amide I, of 1,539.87 cm1 to the amide II, of 1,241.29 cm~ to the amide III, of 2,923.72 cm-~ to the amide B and of 3,399.56 cm~ to the amide A. The collagen composition of the chicken feet gelatins was twotimes larger than the commercial gelatin and the vibration bands to beef gelatin have been different from chicken feet gelatins. This demonstrates that chicken feet gelatins are very good nutritional quality when compared to the commercial gelatin.
