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

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-02-01 Epub Date: 2025-01-22 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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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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不同类型酸预处理对猪皮明胶胶化性能及鉴别特性的影响

为了研究不同类型猪皮酸预处理对提取的明胶凝胶特性和可追溯性的影响，采用SDS-PAGE、质构分析仪和流变仪对猪皮明胶的分子量分布和凝胶特性进行了研究。采用高效液相色谱-质谱联用技术对猪皮明胶的特征肽进行了研究。结果表明，醋酸预处理猪皮中提取的明胶具有最典型的条带。经乙酸和盐酸预处理的猪皮中提取的明胶具有最高的凝胶融化转变温度（26.81/34.17℃）和凝胶强度（605.278 g）。经不同酸预处理的猪皮明胶中69个特征肽相同。进一步与前人的研究进行比较，发现在不同的提取和加工条件下检测到8种。这些共同的特征肽可以作为猪皮明胶可追溯性的基础，提高准确性。

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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.