Optimization of Extraction Process and Characterization of Gelatin from Chicken Heads
WANG Mingyue, WANG Xiaoming, LI Xinyi, JIN Shuangshuang, DENG Shaolin, HAN Minyi, XU Xinglian
1. Yunfu Branch of Guangdong Laboratory of Lingnan Modern Agricultural Science and Technology, Yunfu 527400, China; 2. National Engineering Research Center for Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 3. Wen’s Food Group Co. Ltd., Yunfu 527400, China
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.
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.
WANG Mingyue, WANG Xiaoming, LI Xinyi, JIN Shuangshuang, DENG Shaolin, HAN Minyi, XU Xinglian. Optimization of Extraction Process and Characterization of Gelatin from Chicken Heads. Meat Research, 2026, 40(5): 36-44.
2026, Vol. 40 
