Effects of pressure level on collagen gelatinizing and properties of extracted gelains

The effects of ultra-high pressure (UHP) (300MPa) pretreatment on collagen gelatinizing and the quality of resultant gelatin was investigated in different times (from 0 to 45 minutes) with 1% (w/v) hydrochloric acid as transmission medium. With the study of collagen thermal stability and the finished gelatin's molecular weight distribution, viscoelastic properties and rheological properties. The results showed that the pressurized collagens were more thermostable than the one pretreated at ordinary pressure, but less than the untreated (the UHP time was 0) . While in the foregoing study, the UHP pretreatment found lower thermal stability, high extraction rate of gelatin, which showed ultra-high pressure could disrupt hydrogen bonds between chains, loose collagen triple helix collagen gelatin and contribute to gelatinizing. The pressurized collagens gelatin preserved subunit component (α, β) than the traditional method (less than 10%) , and the well-preserved subunit made the pressurized collagens owned good high pressure gelling properties and viscoelastic properties.