To describe the characteristics of pig skin gelatin prepared by rapid freezing-thawing method, basic physicochemical properties, chromatic aberration, SDS-PAGE, amino acid composition, texture profile analysis, fluid characteristics, foaming capacity and foam stability were analyzed. Gelatin prepared by rapid freezing-thawing method had similar basic physicochemical properties with traditional acid gelatin, yet had good texture characteristics. The hardness (368.0 g) was significantly higher than that of traditional acid gelatin (341.0 g) (P<0.05), while color was slightly deeper. Fluid characteristics results showed that freezing-thawing gelatin had higher viscosity. In addition, the foaming capacity and stability of freezing-thawing gelatin were both better than that of traditional acid gelatin in the range of 10 g/L to 30 g/L. SDS-PAGE and amino acid composition results indicated the reason for better functional properties was that freezing-thawing gelatin had more high molecular weight subunits, less low molecular weight components and more imino acid content (252 g/1 000 g) than traditional acid gelatin. Pig skin gelatin prepared by rapid freezing-thawing method has good physicochemical properties and processing characteristics, which can provide new method for clean production of gelatin.
LIU Tingwei
,
CHEN Xueke
,
MA Liang
,
DAI Hongjie
,
YU Yong
,
ZHOU Hongyuan
,
GUO Ting
,
ZHANG Yuhao
. Physicochemical properties analysis of pig skin gelatin prepared by rapid freezing-thawing pretreatment[J]. Food and Fermentation Industries, 2019
, 45(20)
: 81
-86
.
DOI: 10.13995/j.cnki.11-1802/ts.020689
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