Colloidal structural characteristics and variation patterns of chicken skin gelatin during thermal processing

This study focused on the colloidal structural characteristics and variation patterns of chicken skin gelatin (CSG) during thermal processing. CSG samples were prepared by heating chicken skin at 85 °C for different durations (20-100 min). Multiple analytical methods were employed to systematically investigate the changes in physicochemical properties of CSG, including particle size, thermal characteristics, rheological properties, oxidative characteristics and structural features. The results revealed that prolonged heating led to a more uniform particle size distribution and significantly enhanced thermal stability. The rheological properties of CSG exhibited increasingly pronounced pseudoplastic behavior over time. Moreover, the gel network structure of CSG gradually formed and became more compact. On a molecular level, the carbonyl content increased rapidly from 40 to 60 min, indicating indicative of intensified protein oxidation. The degradation and recombination of collagen during thermal processing enhanced hydrogen bonds and hydrophobic interactions among molecular chains, resulting in a more stable and cohesive internal network structure. These findings are crucial for optimizing the processing technologies of gelatin-based, jelly-like foods and increasing the application value of skin in the food industry.