肉类研究2026，Vol.40Issue(5)：36-44,9.DOI:10.7506/rlyj1001-8123-20250621-199
鸡头明胶提取工艺优化及产物特性分析
Optimization of Extraction Process and Characterization of Gelatin from Chicken Heads
摘要
Abstract
To address the problem of low utilization rate and insufficient high-value development of chicken heads as a raw material,the hot water extraction of gelatin from chicken heads was optimized using three different pretreatment methods,namely,acid,alkaline-acid,and acid-enzymatic methods.The effects of extraction temperature(55,60 and 65℃)and time(3,4.5 and 6 h)on the yield of gelatin were examined.The extraction parameters were optimized using single-factor experiments,and the obtained product was characterized.The results indicated that the optimum extraction conditions that provided maximum yield of gelatin were determined as 60℃and 6 h for extraction temperature and time,respectively,irrespective of the pretreatment method used.The yield of gelatin was highest using the alkaline-acid method(10.08%)followed by the acid-enzymatic method(9.08%)with the acid method giving the lowest value(2.52%).The gelatin prepared by the alkaline-acid method exhibited the typical characteristics of type A gelatin and was characterized by high protein content(73.33%),low ash content(0.90%),moderate solubility(66.81%),wide pH adaptability,and excellent low-temperature processing adaptability.In conclusion,the alkaline-acid method enabled the simultaneous achievement of efficient extraction and high-value conversion of gelatin from chicken heads.The comprehensive performance of the product was significantly superior to that of the gelatin prepared by the acid and acid-enzymatic methods.关键词
鸡头/明胶/提取工艺优化/酸碱法/水热提取Key words
chicken heads/gelatin/optimization of extraction process/alkaline-acid method/hot water extraction分类
轻工纺织引用本文复制引用
王明月,王晓明,李欣怡,靳爽爽,邓绍林,韩敏义,徐幸莲..鸡头明胶提取工艺优化及产物特性分析[J].肉类研究,2026,40(5):36-44,9.基金项目
现代农业产业集群创新创业人才项目(YF2024NYRC01) （YF2024NYRC01）
广东省重点领域研发计划项目(2023B0202020002) （2023B0202020002）
