Study On Preparation Of Gelatin With Enzyme

Gelatin is a production of ossein by moderate decomposition and denaturalization,which has a molecular weight distribution from several ten thousand to several hundred thound. It is widely used in sensitive material, medicine,food and other industry.The traditional method of manufacturing gelatin can be alkaline,acid, salined and alkaline.The disadvantages of these method are long production period and pollutions.The Enzyme method of manufacturing gelatin is comparatively perfect method.In this paper we mean to develop a new effective new process for preparation of gelatin with enzyme.We studied several processes for preparation of gelatin and optimized the parameters of two processes.The results of the optimization were as following:process A for preparation of gelatin with enzyme :in the treatment with enzyme,the original pH value of pepsin treatment 2-3,stirring discontinuously ,reactive time 5~6h,the dosage of pepsin 0.28g/(kg pig skin);In the process of gelatin extracting, the original pH value 5,the temperature 70 C -75 C - 85 C ,the stirring speed 20~40r/min.In the optimal condition the gelatin yield could reach 20.37% and viscosity could reach 9.53mPa s. Process B for preparation of gelatin with enzyme :in the treatment with enzyme,the reactive temperature 40 C ,reactive time 8~10h,the dosage of neutral protease 2.0g/(kg pig skin),stirring discontinuously;In the process of gelatin extracting,thetemperature 70 C - 80 C - 90 C ,the original pH value 5.In the optimal condition the gelatin yield could reach 23.05% and viscosity could reach 7.26mPa's. We can see process B for preparation of gelatin with enzyme was the best process by comparism.In addition the physical and chemical properties of gelatin were detected and the items reached the standard for edible gelatin. Process B for preparation of gelatin with enzyme had the advantages of short production period,high yield of gelatin and slight environmental pollution,compared with the traditional process.