Characteristics and gel properties of gelatin from goat skin as affected by spray drying

Gelatin powder from goat skin prepared by spray drying at various inlet temperatures (160–200°C) was characterized. Predominant particle sizes were in the range of 4.65–5.14 µm. Gelatin powder was mostly concave in shape with varying sizes, depending on inlet temperatures used. All gelatin powders were creamy whitish. Powder generally became more yellowish as the inlet temperature of spray drying increased (p < 0.05). All gelatins contained α-chain as the dominant constituent. Nevertheless, α-chain of gelatin spray dried at 200°C was almost disappeared. Gel strength of gelatin decreased as the inlet temperature for spray drying increased (p < 0.05). Gelatin with inlet temperature of 160°C had the highest gel strength (260 g) (p < 0.05), which was comparable to the freeze-dried counterpart (268 g) (p > 0.05). Goat skin gelatin spray dried with inlet temperatures of 160 or 180°C had higher gel strength than commercial bovine gelatin (p < 0.05). All gelatins had solubility greater than 90% in the wide pH ranges (1–10). Therefore, spray drying with appropriate inlet temperature could be an effective means for production of gelatin powder from goat skin, exhibiting the properties equivalent to commercial bovine gelatin.