Effect of soaking condition on the physicochemical properties of chicken feet gelatin

摘要

Physicochemical properties of chicken feet gelatin produced under acidic and alkaline conditions were inverstigated. Amino acid content of chicken feet gelatin was different from that of commercial gelatin due to the differences in raw materials andproduction process. Yield and hardness of chicken feet gelatin reached maximum at 24 h under acidic condition and at 1 week under alkaline condition, respectively. As the soaking period increased, viscosity and clarity increased under acidic condition, while decreased under alkaline condition. Color of the acid-treated chicken feet gelatin gel was more desirable than that of the alkali-treated one based upon L, a, b values. From gel permeation chromatography of the chicken feet gelatin, 12 subunits weredetected. The amount of high molecular weight subunits, which is related to viscosity and hardness, of the alkali-treated chicken feet gelatin was twice as much as that of the acid-treated one.