Low-Frequency Ultrasound-Assisted Acid-Extracted Sheep's Hoof Gelatin

High gel strength and yield

Ultrasound-assisted acid extraction after acid soaking significantly improves the yield, gel strength, and thermal stability of sheep's hoof gelatin, yielding gelatin with more intact α- and β-chain structures.

Qi, Yan · Wang, Jingyun · Lu, Shiling

International Journal of Biological Macromolecules 2024

Specifications

Yield

{'zh': '', 'en': '0.41'} %

Gel strength

{'zh': '', 'en': '7.34'} g

Advantages

Gelling temperature 25.38 ± 0.45 °C

Melting temperature 32.28 ± 0.52 °C