Effect of acid pretreatments with various acid types on gelling properties and identification characteristics of pigskin gelatin
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...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000574 |
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| author | Zi-Xuan Yang Xiao-Mei Sha Hui Wang Ting Fang Sheng Shu Zong-Cai Tu |
| author_facet | Zi-Xuan Yang Xiao-Mei Sha Hui Wang Ting Fang Sheng Shu Zong-Cai Tu |
| author_sort | Zi-Xuan Yang |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-30f6ec61bd9946a1b6f221a33fa604f4 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-30f6ec61bd9946a1b6f221a33fa604f42025-02-06T05:12:43ZengElsevierFood Chemistry: X2590-15752025-02-0126102211Effect of acid pretreatments with various acid types on gelling properties and identification characteristics of pigskin gelatinZi-Xuan Yang0Xiao-Mei Sha1Hui Wang2Ting Fang3Sheng Shu4Zong-Cai Tu5National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, ChinaNational R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Corresponding author.State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, ChinaNational R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, ChinaNational R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, ChinaNational R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China; Corresponding author at: National R&D Center for Freshwater Fish Processing, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, ChinaIn 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.http://www.sciencedirect.com/science/article/pii/S2590157525000574Acid pretreatments with various acid typesPigskin gelatinGelling propertiesCharacteristic peptide identificationHPLC-MS/MS. |
| spellingShingle | Zi-Xuan Yang Xiao-Mei Sha Hui Wang Ting Fang Sheng Shu Zong-Cai Tu Effect of acid pretreatments with various acid types on gelling properties and identification characteristics of pigskin gelatin Food Chemistry: X Acid pretreatments with various acid types Pigskin gelatin Gelling properties Characteristic peptide identification HPLC-MS/MS. |
| title | Effect of acid pretreatments with various acid types on gelling properties and identification characteristics of pigskin gelatin |
| title_full | Effect of acid pretreatments with various acid types on gelling properties and identification characteristics of pigskin gelatin |
| title_fullStr | Effect of acid pretreatments with various acid types on gelling properties and identification characteristics of pigskin gelatin |
| title_full_unstemmed | Effect of acid pretreatments with various acid types on gelling properties and identification characteristics of pigskin gelatin |
| title_short | Effect of acid pretreatments with various acid types on gelling properties and identification characteristics of pigskin gelatin |
| title_sort | effect of acid pretreatments with various acid types on gelling properties and identification characteristics of pigskin gelatin |
| topic | Acid pretreatments with various acid types Pigskin gelatin Gelling properties Characteristic peptide identification HPLC-MS/MS. |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000574 |
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