{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T10:17:20Z","timestamp":1785406640973,"version":"3.56.0"},"reference-count":39,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,7,23]],"date-time":"2026-07-23T00:00:00Z","timestamp":1784764800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Rural Development Administration, Republic of Korea","award":["RS-2025-02216992"],"award-info":[{"award-number":["RS-2025-02216992"]}]},{"award":["RS-2025-02216992"],"award-info":[{"award-number":["RS-2025-02216992"]}],"id":[{"id":"https:\/\/ror.org\/03xs9yg50","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>The gelation ability of gelatin is useful for improving texture and stabilizing food structure, but excessive gelation may limit its application in liquid and high-moisture food systems. Therefore, this study compared the effects of Alcalase and pepsin hydrolysis on the gel-forming ability, viscosity, and functional properties of porcine skin gelatin. o-Phthaldialdehyde (OPA) analysis showed that the Alcalase hydrolysate had a higher free amino group content (0.77 meqv\/g protein) than the pepsin hydrolysate (0.23 meqv\/g protein), indicating more extensive peptide bond cleavage (p &lt; 0.05). The control formed a stable gel structure after 60 min at 25 \u00b0C, whereas both hydrolysates showed reduced gel-forming ability. In particular, the Alcalase hydrolysate was found to maintain high fluidity, completely inhibiting gel formation. Furthermore, 17.5% (w\/v) Alcalase hydrolysate solution showed no measurable viscosity. In contrast, 17.5% (w\/v) pepsin hydrolysate solution exhibited a viscosity of 653.88 cP. In contrast to the Alcalase hydrolysate, the pepsin hydrolysate also showed the highest oil absorption capacity (8.81 g\/g), emulsion stability index (854.09 min), and a slightly higher in vitro digestibility (29.36%) (p &lt; 0.05). These results demonstrate that enzyme-specific hydrolysis can differentially modify the balance between gel suppression and techno-functional properties of porcine skin gelatin.<\/jats:p>","DOI":"10.3390\/gels12080657","type":"journal-article","created":{"date-parts":[[2026,7,23]],"date-time":"2026-07-23T06:11:42Z","timestamp":1784787102000},"page":"657","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Alcalase and Pepsin Hydrolysis on Gel Forming Behavior and Technological Properties of Porcine Skin Gelatin"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-7589-0269","authenticated-orcid":false,"given":"Cheon-Hwang","family":"Wi","sequence":"first","affiliation":[{"name":"Division of Animal Bioscience & Integrated Biotechnology, Gyeongsang National University, Jinju-si 52828, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0009-5788-068X","authenticated-orcid":false,"given":"Jun","family":"Hwang","sequence":"additional","affiliation":[{"name":"Division of Animal Bioscience & Integrated Biotechnology, Gyeongsang National University, Jinju-si 52828, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-4567-3956","authenticated-orcid":false,"given":"Woo-Young","family":"Son","sequence":"additional","affiliation":[{"name":"Division of Animal Bioscience & Integrated Biotechnology, Gyeongsang National University, Jinju-si 52828, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4397-9664","authenticated-orcid":false,"given":"Hyun-Wook","family":"Kim","sequence":"additional","affiliation":[{"name":"Division of Animal Bioscience & Integrated Biotechnology, Gyeongsang National University, Jinju-si 52828, Republic of Korea"},{"name":"Department of GreenBio Science, Gyeongsang National University, Jinju-si 52725, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,7,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"128037","DOI":"10.1016\/j.ijbiomac.2023.128037","article-title":"Collagen and gelatin: Structure, properties, and applications in food industry","volume":"254","author":"Ahmad","year":"2024","journal-title":"Int. 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