Food and Fermentation Industries >

2021 , Vol. 47 >Issue 16: 31 - 39

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026536

The influence of winter and summer on the properties and traceability of gelatin prepared from pigskin

  • SHA Xiaomei ,
  • WANG Guangyao ,
  • HU Zizi ,
  • HU Wenyun ,
  • TU Zongcai
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  • 1(National R&D Center for Freshwater Fish Processing and Engineering Research Center for Freshwater Fish High-value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang 330022, China)
    2(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)

Received date: 2020-12-23

  Revised date: 2021-01-19

  Online published: 2021-09-10

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Abstract

HPLC tandem linear ion trap/orbitrap high-resolution mass spectrometry (LTQ/Orbitrap MS/MS), shear stress rheometer and texture analyzer were used to explore the differences in gel properties and traceability of gelatin extracted from pigskin prepared in winter and summer. The results showed that the gel strength, melting temperature and gelation temperature of pigskin gelatin in summer was higher than those of pigskin gelatin in winter which indicating that the gelatin extracted from pigskin had different gel properties in different seasons. At the same time, HPLC-LTQ/Orbitrap MS/MS also showed that pigskin gelatin contained unique characteristic peptides in different seasons. By comparing with known theoretical sequence databases, 36 and 22 unique characteristic peptides were found in summer gelatin and winter gelatin, respectively. Meanwhile, 44 characteristic peptides shared by gelatin in the two seasons were also found. These 44 common characteristic peptides were stable and will not change with season. They could be used as the basis for the traceability of pigskin gelatin and improve the accuracy of pigskin gelatin traceability.

Key words： pigskin gelatin; season; traceability; gelling properties

Cite this article

SHA Xiaomei , WANG Guangyao , HU Zizi , HU Wenyun , TU Zongcai . The influence of winter and summer on the properties and traceability of gelatin prepared from pigskin[J]. Food and Fermentation Industries, 2021 , 47(16) : 31 -39 . DOI: 10.13995/j.cnki.11-1802/ts.026536

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