Effect of acid pretreatments with various acid types on gelling properties and identification characteristics of pigskin gelatin

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-02-01 DOI:10.1016/j.fochx.2025.102211

Zi-Xuan Yang , Xiao-Mei Sha , Hui Wang , Ting Fang , Sheng Shu , Zong-Cai Tu

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引用次数: 0

Abstract

In order to study the effects of different types of acid pretreatment of pigskin on the gel characteristics and traceability aspects of the extracted gelatin, the molecular weight distribution and gelling properties of pigskin gelatin were studied using SDS-PAGE, texture analyzer, and rheometer. The characteristic peptides digested from pigskin gelatin were studied by HPLC-MS/MS technique. The findings revealed that gelatin extracted from pigskin pretreated with acetic acid showed the most typical bands. The gelatins extracted from pig skin pretreated with acetic acid and hydrochloric acid exhibited the highest gelation-melting transition temperatures (26.81/34.17 °C) and gel strength (605.278 g), respectively. 69 characteristic peptides were the same in all gelatins from pigskin pretreated by various acids. A further comparison of this work with prior studied revealed that 8 were detected under different extraction and processing conditions. These common characteristic peptides could be used as the foundation for pigskin gelatin traceability, boosting accuracy.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.