Changes in Gelatin in Hot Water Extracts of Snapping Turtle during Heating

Abstract

The changes in content and molecular weight of gelatin in hot water extracts from snapping turtles during heating were investigated. The amounts of gelatin and total nitrogen increased rapidly and reached a maximal value after 24h of heating. The breakdown of gelatin molecules occurred during heating; the average molecular weights estimated by a gel filtration and an SDS-polyacrylamide gel elect-ophoresis were approximately 50, 000 and 35, 000 after 8h, 28, 000 after 12h, 8, 000 after 24h, and 4, 000 after 48h. It was suggested that the degradation products of gelatin play an important role on the taste of the soup.