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Abstract Effects of different acids and pepsin on the properties of gelatins extracted from bovine bone collagen were investigated. Pretreatment of bovine bone by different acids (hydrochloric acid, acetic acid,… Click to show full abstract
Abstract Effects of different acids and pepsin on the properties of gelatins extracted from bovine bone collagen were investigated. Pretreatment of bovine bone by different acids (hydrochloric acid, acetic acid, and citric acid) with and without pepsin was performed at 70 °C for 7 h to extract gelatin. Under the different acid treatments, the yield of gelatin was significantly different (hydrochloric acid, 4.76%; acetic acid, 4.26%; citric acid, 6.00%). Compared to no pepsin incubation group, bovine bone collagen treated with pepsin presented a higher yield (P
Journal Title: Food and Bioproducts Processing
Year Published: 2020
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