Effect of gelatin drying methods on its amphiphilicity

Gelatin is a natural amphiphilic biopolymer that widely used in food products, pharmaceuticals, and cosmetics. We studied the effect of spray freeze drying on solubility amphiphilicity gelatin samples.
 The control sample was commercially produced edible gelatin. experimental samples were spray- freeze-dried gelatins obtained by enzymatic-acid hydrolysis cattle bone. Amino acid sequences determined matrix-activated laser desorption/ionization. Solubility assessed visually. Bloom strength gels measured texture analyzer. ProtScale online service to predict topology proteins. Molecular weight distribution proteins carried out electrophoresis polyacrylamide gel presence sodium dodecyl sulfate.
 Spray reduced protein degradation retained more ?-chains, while increased gelatin’s hydrophobicity decreased its solubility. predicted based amino line with our results had 18% larger amount low-molecular peptides, compared spray-dried samples. This probably caused cleavage peptides during process. Thus, can lead maximum components, which may be associated longer heat treatment, drying.
 suitable for gelatin, since this method improves stability outer inner structure, ensuring high hydrophilic properties.