Gelatinization of Pigskin Collagen as Compared with Ossein

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Abstract
When gelatin is prepared by the lime process, short-term liming is favorable for the production of gelatin with a narrow distribution of molecular weight and extremely prolonged liming induces an increase in the content of low molecular weight components and remarkable lowering in physical properties such as viscosity and jelly strength. Thus, 30 days-limed and 60°C-extracted ossein gelatin consisted mainly of the α component and its molecular weight distribution was the narrowest. When pigskin was used as raw material the gelatin with a correspondingly narrow distribution of molecular weight was produced under the conditions of 15 days-liming and 50°C-extraction.

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