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

Area of Science:

• Food Science
• Materials Science
• Biochemistry

Background:

• Chicken skin gelatin (CSG) is a valuable food ingredient.
• Understanding its structural changes during thermal processing is key for optimizing food products.
• Thermal processing parameters significantly influence gelatin properties.

Purpose of the Study:

• To investigate the colloidal structural characteristics of CSG during thermal processing.
• To analyze the variation patterns of CSG's physicochemical properties under heat treatment.
• To elucidate the molecular mechanisms behind structural changes in CSG.

Main Methods:

• Preparation of CSG by heating chicken skin at 85°C for 20-100 minutes.
• Analysis of particle size, thermal characteristics, rheological properties, oxidative characteristics, and structural features.
• Assessment of molecular interactions like hydrogen bonds and hydrophobic interactions.

Main Results:

• Prolonged heating resulted in uniform particle size distribution and enhanced thermal stability.
• CSG exhibited increased pseudoplastic behavior and a more compact gel network structure with extended heating.
• Intensified protein oxidation was observed, indicated by increased carbonyl content.
• Collagen degradation and recombination strengthened molecular interactions, leading to a more stable internal structure.

Conclusions:

• Thermal processing significantly alters CSG's colloidal structure and physicochemical properties.
• Optimized heating durations can enhance gelatin stability and network formation.
• Findings provide insights for improving gelatin-based food processing and utilizing chicken skin resources.