In this study, gelatins from black-bone chicken feet and skin (BCFG and BCSG) were extracted using different NaOH concentrations, and their physicochemical properties were characterized and compared to commercial bovine gelatin (BG). It was found that the yield of BCFG was higher than BCSG, however, it contained higher amount of ash. All studied gelatins were composed of two distinct α-chains, while β-chain and γ-chain were not present. The BCFG and BCSG were found to have lower pH, lower hydroxyproline content and lower thermal stability, but higher gel strength as compared with the BG. The colors of BCSG and BCSG were slightly darker than BG. The NaOH concentration did not show strong influence on physicochemical properties of the extracted gelatins, however, thermal stability and gel strength of BCSG tended to decrease with increasing of NaOH concentration. These findings suggested that black-bone chicken feet and skin could be a great source for the production of gelatin.

中文翻译：

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从乌骨鸡副产物中提取明胶和表征。

在这项研究中，使用不同的NaOH浓度从黑鸡脚和皮肤（BCFG和BCSG）中提取明胶，并对其理化性质进行了表征，并与市售牛明胶（BG）进行了比较。发现BCFG的产率高于BCSG，但是其包含更高的灰分。所有研究的明胶均由两条不同的α链组成，而β链和γ链均不存在。与BCG相比，发现BCFG和BCSG具有较低的pH，较低的羟脯氨酸含量和较低的热稳定性，但是具有较高的凝胶强度。BCSG和BCSG的颜色比BG略深。NaOH浓度对提取的明胶的理化性质没有明显影响，但是，随着NaOH浓度的增加，BCSG的热稳定性和凝胶强度趋于降低。这些发现表明，黑鸡脚和皮肤可能是产生明胶的重要来源。