Studies on the Enzymatic Processing Technology of Preparing Edible Gelatin from Pigskin
Hou Guoquan Wang Zhang(Dept. of Food Sci. and Eng. )
The technological process and the operational parameters in the production of edible gelatin by enzymatic procedure from pigskin have recently been studied. After the grading and milling the acid swollen pigskin, 1938 neutral proteolytic enzyme was added under optimum hydrolysis conditions and thence gelatin was obtained by the combination of conventional operations such as extracting, clarifying, concentrating and drying. The denaturation temperature of collagen in pigskin was measured by Differencial Scanning Calorimeter (DSC) and the molecular weight distribution of gelatin was measured by gel filtration ehromtography. Through the studies of enzymatic processing technology of pigskin, it was found that the process period of manufacture of gelatin was shortened greatly; the quantity and quality of the product were raised but the cost was reduced, which was suitable for the industrial production of gelatin.