Bone Gelatin Research Articles

Study on the stability, functional activity and preservation effect of oregano essential oil Pickering emulsion with different proportions of chicken bone gelatin/bacterial cellulose during storage

In this study, chicken bone gelatin (CBG) was extracted as a new substitute for traditional pig bone gelatin, and bacterial cellulose (BC) was used as the compound to prepare Oregano essential oil (OEO) Pickering emulsion. To explore a protein/polysaccharide emulsion system that can effectively prolong the functional activity of OEO during storage. The results indicated that the variation in CBG and BC content significantly influenced the physicochemical properties of the emulsions. The optimal formulation of OEO Pickering emulsion, prepared with a CBG-BC ratio of 6:2 (v/v), exhibited superior characteristics including appearance, encapsulation efficiency, and stability during preservation. After 7 d of storage at 4 °C, the rheological properties remained stable, with no significant differences observed in antioxidant and antibacterial activities. It was verified in the beef fresh-keeping experiment that the shelf life of beef samples in the 6-2-2 treatment group was 6 d longer than that in the control group and 3 d longer than that in the pure OEO group. This experiment enhanced the utilization of poultry by-products and provided a valuable reference for exploring suitable protein-polysaccharide systems embedding active substances for food preservation.

Physicochemical and functional properties of buffalo (Bubalus bubalis) bone gelatin extracted using acid pre-treatment

This study explored the effects of pre-treatment conditions using hydrochloric acid and citric acid at concentrations of 0.025 M and 0.05 M, on the properties and extractability of gelatin sourced from buffalo bone. The highest yield (6.36 %) and hydroxyproline content (26.98 g/100 g) were obtained from gelatin extracted using 0.025 M HCl pre-treatment (H-1). In comparison, pre-treatment with 0.05 M citric acid (C-2) resulted in the lowest yield (3.79 %) with hydroxyproline content of 12.49 g/100 g. Buffalo bone gelatin had considerably lower moisture content ranging from 7.54 % to 11.92 % than standard bovine gelatin (SBG) (10.91 %) and a pH range of 5.31 to 5.44, indicating it is Type A gelatin. The gelatin that subjected to the pre-treatment by 0.025 M citric acid (C-1) illustrated the highest values for emulsion activity index (EAI), emulsion stability index (ESI), foaming expansion (FE), foaming stability (FS), water holding capacity (WHC), and fat binding capacity (FBC). Fourier Transform Infrared Spectroscopy (FTIR) results indicated a similar secondary structure to SBG explained by the presence of Amide A, B, I, II and III components. Apparent peptides at the α and β regions were observed in the buffalo bone gelatin. Buffalo bone gelatin shows potential as an alternative source of halal gelatin manufacturing.

Comprehensive profiling and authentication of porcine, bovine, and goat bone gelatins through UHPLC-HRMS metabolomics and chemometric strategies

Gelatin is a derivative that can be obtained from the bones of animals such as bovine, goat, and porcine. Ensuring the halal status of gelatin is crucial due to the combination of gelatin derived from bovines and goats mixed with porcine gelatin in order to enhance the stability of its physico-chemical properties for application in food and cosmetic applications. This study aims to authenticate the halal status of gelatin by utilizing the metabolomics analysis approach using UHPLC-HRMS in combination with chemometrics. The study's findings showed that PCA analysis clearly distinguished the metabolite profiles of bone gelatins obtained from porcine, bovine, and goat sources. Cluster analysis identified distinct metabolic characteristics in bone gelatins derived from bovine, goat, and porcine. Fifteen potential metabolites were identified by PLS-DA for the halal authentication of gelatin. These metabolites include terephthalic acid, 5,5'-[(6Z)-6-Tetradecene-1,14-diyl]bis (1,3-benzenediol), 1,2-Cyclohexane dicarboxylic acid diisononyl ester, 5-Hydroxymethyl-2-furaldehyde, D-(+)-Pyroglutamic acid, 4-Hydroxybenzaldehyde, Dodecyl sulfate, Bis(2-ethylhexyl)phthalate, Nicotinamide, dl-Malic acid, NP-011548, 4-Nitrocatechol, 1-Linoleoyl glycerol, Olomoucine, and Myristyl sulfate. The study findings indicated that bone gelatins derived from bovine, goat, and porcine sources exhibit distinct profiles of metabolites. Metabolomics, when paired with chemometrics, is a discriminative approach for determining the halal status of gelatin.

Formation, characterization of gelatine from the scales of Labeo rohita and its comparison with bovine bone gelatine

The study isolated gelatin from Labeo rohita scales and characterized it using Fourier transform infrared spectroscopy (FTIR), X-Ray diffraction (XRD), and scanning electron microscopy (SEM). The resulting gelatine and commercial bovine bone gelatin were found to have crystalline structures, with both being porous and spherical. L. rohita scales yielded 5.45 % of gelatin. The moisture content varied between 11.12 % and 9.02 % for the gelatin, while the ash content varied between 2.17 % and 2.36 %. The protein content was 82.78 % in the fish scales gelatin, while the commercial bovine bone gelatin had 94.27 %. The fat content of gelatin isolated from scales of L. rohita was 1.21 %, whereas fat in commercial bovine bone gelatin was 1.19 %. The fiber contents of gelatin isolated from fish scales was 0.44 % while fiber content of commercial bovine bone gelatin was 0.65 %. The study confirms the high-quality gelatin-bearing characteristics of fish scales, suggesting that it can be produced for various purposes and potentially increase the economic value of fish. The isolated gelatin from fish by-products could also be a valuable resource.

Development and characterization of camel gelatin films: Influence of camel bone age and glycerol or sorbitol on film properties

This study developed and evaluated camel bone gelatin films (CBGFs) with glycerol or sorbitol as plasticizers. Gelatin extracted from the bones of camels (Camelus dromedarius) at ages ranging from 2.5 to 7 years was used. A comprehensive analysis was conducted, evaluating a range of properties including thickness, moisture sorption capacity, water vapor permeability (WVP), infrared spectral characteristics, light absorption behavior, solubility, as well as mechanical and thermal attributes. This thorough examination allowed for a nuanced understanding of the diverse characteristics exhibited by the camel gelatin samples across different age groups. The results indicated that camel age, glycerol, and sorbitol had a significant impact on the properties of the film (P < 0.05). Tensile strength ranged from 0.32 MPa to 3.99 MPa, while the percentage of elongation at break varied from 89.42 % to 2.68 %. Film color (lightness, L) ranged from 21.39 to 41.33. Glycerol and sorbitol plasticized films were 100 % water soluble. Moisture sorption increased with temperature (25 °C, 35 °C, and 45 °C), with sorbitol films retaining less water. WVP was low in films from old camel bones and high in glycerol-plasticized CBGF-2.5Y and CBGF-4.5Y. Thermal analysis showed a melting temperature between 158.60 °C and 174.10 °C, depending on bone age and plasticizer. These films demonstrate promise for use in food packaging, coatings, and pharmaceutical applications.

Optimization of cobia fish (Rachycentron canadum) gelatin extraction with response surface methodology

Cobia fish or often called sea cork fish, is a fish that has thick meat which is nutritionally equivalent to salmon meat. Cobia fish is usually sold in the form of fish fillets and the bones becomes solid waste, which has the potential to be a raw material for fish gelatin. Gelatin is a bone and skin collagen hydrolysis product that can be used for food and nonfood industries. The quality of fish gelatin is influenced by the extraction process, such as acid concentration, temperature, and extraction time. This study aims to determine the effect of hydrochloric acid concentration, temperature, extraction time, and the optimal process of making cobia fish bone gelatin using the response surface methodology with the Box Behnken model. The data was processed using Design Expert 11 software. The model suggested by the software was the cubic model. The optimum extraction conditions obtained were using a concentration of 5.53% hydrochloric acid, a temperature of 90oC, and a stirring time of 6.42 mins would produce a yield of 12.38% and gel strength of 229.14 bloom. The verification results by extracting cobia fish gelatin with optimum conditions obtained a yield of 11.22% and gel strength of 227.60 bloom. The proximate analysis of cobia fish gelatin extracted under optimum conditions was found to contain 6.43% water content, 8.27% ash content, 4.65% fat content, 68.47% protein content, and 12.18% carbohydrate by different. Cobia fish gelatin microstructure is in the form of thick strands with a soft sponge.

Synthesis and Characterization of Hybridfiber from Gelatin Modified by PVACOS Using Coaxial Electrospinning Techniques as an Advanced Medical Textile Material

The synthesis of hybrid fiber based on bovine bone gelatin combined with polyvinyl alcohol-chitosan-oxidized sucrose (PVACOS) has been successfully carried out using the coaxial electrospinning technique. The presence of oxidized sucrose can improve the diameter and the tensile strength of hybrid fibers due to the formation of new covalent bonds. The combination of gelatin with PVACOS material aims to increase the strength of the hybrid fiber so that it has better tensile strength characteristics and improves the diameter of the resulting hybrid fiber. The characterization of the resulting material was tested using FTIR, SEM, EDX, XRD, and TGA. Based on FTIR analysis, there is an increase in absorption intensity in the 2900 cm-1 – 3000 cm-1 band, which indicates the occurrence of covalent bond interactions so that it can increase the bond strength between materials with the performance of crystalline materials. Apart from that, the morphological structure of the hybrid fibers was also investigated using scanning electron microscopy (SEM), and the resulting fiber diameter for Ge-Ch, Ge-Ch-PVA, Ge-PVACOS 3%, and Ge-PVACOS 5%, respectively, was 0.4049 µm. 0.3735 µm, 0.3388 µm, and 0.3206 µm. The tensile strengths of hybrid fiber for Ge-PVACOS 3% and Ge-PVACOS 5%, respectively, are 39.91935 N/m2 and 76.12507 N/m2. Statistical tests show that the concentration of oxidized sucrose has a significant influence on hybrid fiber performance. The significance values for diameter and tensile strength are 0.0486 and 0.0325, respectively. According to this performance, the Ge-PVACOS hybrid fiber is recommended as a material for advanced medical textiles. Doi: 10.28991/ESJ-2024-08-02-022 Full Text: PDF

Effects of tilapia bone gelatin addition in broccoli jelly candy towards the protein, fat, fiber, and vitamin C content

This study aims to evaluate the effect of tilapia bone gelatin addition to the formulation of broccoli jelly candy and determine the best formulation from its protein, fat, fiber, and vitamin C content. The results show that tilapia bone gelatin addition to broccoli jelly candy significantly increases protein content from 8.17 - 12.19%, due to the gelatin composition that mostly consists of protein. This addition also increases the vitamin C content from 7.26 - 15.18 mg/g, due to gelatin’s ability to improve the thermal stability of ascorbic acid. However, the addition of gelatin does not affect the fat and fiber content. The best formulation based on protein content is Formulation 6 (13g of gelatin), meanwhile, formulation 4 (11g of gelatin) has the best formulation for vitamin C content.

Comparison of Rendement, Viscosity, and Degree of Acidity of Bone Gelatin of Bali Cattle Fed with Lamtoro at Different Extraction Temperatures

The increase in Bali cattle bone waste due to increased slaughter has become a severe societal problem because it will pollute the environment. If Bali cattle bone waste is appropriately processed, it will produce products with high nutritional and economic value, including gelatin. This research aimed to compare the yield, viscosity, and degree of acidity (pH) of bone gelatin from Bali cattle fed with lamtoro at different extraction temperatures. The gelatin from Bali cattle bone was produced under the influence of different extraction temperatures of 50; 60; and 70o C and each was repeated 4 times. The research method used was laboratory experimental. Data were analyzed using a Completely Randomized Design (CRD). The parameters observed were yield, pH, and viscosity. The results show that different extraction temperatures (50, 60, 70o C) had a significant effect (P &lt; 0.05) on viscosity while a very significant effect (P &lt; 0.01) on the degree of acidity (pH) and no significant effect (P &gt; 0.05) to the yield. It can be concluded that a higher extraction temperature (70o C) will be accompanied by an increase in gelatin yield, but the extraction temperature of 60o C showed the maximum viscosity and acidity (pH) values

Fish oil encapsulation by genipin-crosslinked complex coacervation between gelatin and different anionic polysaccharides

Herein, a combination approach of bovine bone gelatin (BBG)/anionic polysaccharide (AP) complex coacervation with genipin crosslinking was developed to successfully fabricate fish oil-loaded genipin-crosslinked BBG/AP (fish oil@BBG-genipin-AP) powders. The genipin crosslinking process promoted the formation of larger fish oil@BBG-genipin-AP particles from the BBG/AP particles and fish oil@BBG/AP particles. AP types (gum Arabic, GA; sodium alginate, SA; sodium carboxymethyl cellulose, CMC) and concentrations significantly affected the critical pH to form complex coacervated particles, the powder physicochemical properties, the powder oxidative stability, and the powder in vitro digestion. The fish oil@BBG-genipin-CMC powder at the CMC preparation concentration of 17.5 mg/mL showed the highest loading capacity value (44.3% ± 0.8%), almost the highest encapsulation efficiency value (90.9% ± 0.7%), and the highest encapsulation yield (91.3% ± 2.0%). Due to the environmental pH change, the powders changed to emulsion droplets in the gastric phase and then released free fatty acids in the small intestinal phase. The highest FFA release percentages after the gastrointestinal phase (2 h in the gastric phase and 2 h in the small intestinal phase) were dependent on both AP types and their concentrations (GA: 64.8 ± 2.9%, 62.5 mg/mL; SA: 55.0 ± 3.1%, 15 mg/mL; and CMC: 48.9 ± 1.5%, 12.5 mg/mL). GA at a concentration of 62.5 mg/mL might be the best system to prepare fish oil@gelatin-genipin-anionic polysaccharide powders for fish oil digestion. This work provided useful information to develop oil-encapsulation powders for functional foods and understand the influences of wall materials on the fabrication and properties of powder foods.

Characterization of Composite Films from Taro Starch Modified with the Addition of Duck Bone Gelatin

In this study, composite films were prepared from modified taro starch with the addition of duck bone gelatin using varying percentages (0%, 5%, 15%, 25%, 35% of the total solids weight) by solution casting method. The mixing of duck bone gelatin on taro starch films was studied as a new approach for composite films from natural materials that are environmentally friendly and have good physical properties. This study aimed to obtain information on the effect of the percentage variation of duck bone gelatin on the composite film on the density, transparency, crystallinity and thermal properties. The results of revealed that the addition of duck bone gelatin concentration had no significant effect (p&gt;0.05) on the density of the composite films, but had a significant effect (p&lt;0.05) on the transparency and termal properties. Crystallinity analysis using X-ray diffraction (XRD) technique showed that the composite films product has a semicrystalline structure with low crystallinity. DSC scan showed that the composite film with the addition of 5% duck bone gelatin gave high thermal stability values ​​with melting temperature (Tm) 181.86°C and melting enthalpy (ΔHm) 252.73 J/g. The TGA results confirmed that the thermal stability of the composite film at the concentration of 5% duck bone gelatin had a weight loss of 37.48 % in the temperature range (296.74-500°C).

Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates

Herein, six types of polyphenol-crosslinked gelatin conjugates (PGCs) with ≥ two gelatin molecules were prepared using a covalent crosslinking method with two types of polyphenols (tannic acid and caffeic acid) and three types of gelatins (bovine bone gelatin, cold water fish skin gelatin, and porcine skin gelatin) for the emulsion stabilization. The structural and functional properties of the PGCs were dependent on both polyphenol and gelatin types. The storage stability of the conjugate-stabilized emulsions was dependent on the polyphenol crosslinking, NaCl addition, and heating pretreatment. In particular, NaCl addition promoted the liquid-gel transition of the emulsions: 0.2 mol/L > 0.1 mol/L > 0.0 mol/L. Moreover, NaCl addition also increased the creaming stability of the emulsions stabilized by PGCs except tannic acid-crosslinked bovine bone gelatin conjugate. All the results provided useful knowledge on the effects of molecular modification and physical processing on the properties of gelatins.

Physical Characteristics of Fishbone Gelatin (Gel Strength, Viscosity, and pH): Review

Gelatin is a polypeptide molecule derived from collagen, the main protein that forms the skin and bones in animals. Gelatin serves various functions in the food industry, acting as a stabilizer, whipping agent, gel-former, and binder agent. Research on utilizing fish bones for gelatin production has been widely conducted. Gel strength, viscosity, and pH are some of the physical characteristic parameters of fish bone gelatin. Gelatin's ability to transition between the gel and sol phases, or its reversible nature, is reflected in its gel strength. Viscosity of gelatin reflects the molecule's ability to flow in solutions, whether they are simple organic liquids or dilute suspensions, playing a crucial role in maintaining emulsion stability. The acidity level (pH) in fish bone gelatin is influenced by the pH of the hydrolysis or extraction solution, while the source of gelatin, acidity level, extraction method, temperature, and duration also impact the gel strength and viscosity values. Therefore, there is a need for a study on the physical characteristics such as gel strength, viscosity, and pH of fish bone gelatin.

Prediction of shelf life and sensory qualities of beef meatball with biodegradable taro starch-duck bone gelatin packaging at different storage temperatures

Biodegradable packaging from taro starch-duck bone gelatin is environmentally friendly packaging made from natural materials and has not been widely applied to beef meatball storage. This study applied the Accereleted Shelf Life Testing (ASLT) method to the Arrhenius kinetic model of chemical quality with three different storage temperatures and calculates the effect of temperature by analyzing its kinetic parameters. The temperature variations used were 4, 10, and 29°C. Parameters of changes in chemical quality during storage suitable for Arrhenius plots (R2>0.93). The critical parameter for determining the shelf life of biodegradable beef meatball packaging from taro starch-duck bone gelatin was pH with an activation energy value (Ea) of 16,878.81 cal/mol. The calculation of the shelf life obtained was at 29°C for 1.01 days, 10°C for 6.68 days, and 4°C for 12.81 days. The Q10 method can be used to determine the expiration time of beef meatballs at various storage temperatures. The increase in temperature caused an increase in the rate of deterioration kinetics and a decrease in shelf life. Differences in temperature and length of storage time cause a decrease in the sensory quality of beef meatballs. The use of biodegradable taro starch-duck bone gelatin packaging is suitable for use as packaging at a storage temperature of 29℃. Biodegradable taro starch-duck bone gelatin can be used to extend the shelf life of beef meatballs using the Arrhenius kinetic model.

Marshmallow characteristics from mackerel fish bone gelatin with the addition of calamansy orange extract and sucrose

Mackerel is a marine fish whose meat is widely used in making processed food products such as pempek, crackers, dumplings, and otak-otak. In making this product, there is still residual waste in the form of bones, tails, and fish heads that have yet to be utilized. Fishbone waste can be used as an ingredient for making gelatin. Gelatin can be used as a raw material for making marshmallows. Marshmallows produced from mackerel bone gelatin have a fishy aroma. The effort made to reduce the fishy smell is by adding calamansy orange. Apart from that, add sucrose to lessen the sour taste of kalamansi oranges. This research aimed to determine the effect of adding calamansy orange extract and sucrose on the physical, chemical, and organoleptic properties of the marshmallows produced. The experimental design used was a Completely Randomized Design (CRD) with two factors, namely the addition of calamansy orange extract (13%, 15%, and 17%) and the addition of sucrose (30%, 35%). The research results showed that adding calamansy orange extract and sucrose naturally affected water content, texture, ash content, vitamin C content, pH, taste, texture, aroma, and overal.

Effect of biodegradable coating from taro starch-duck bone gelatin on chemical and organoleptic quality of beef meatballs during room temperature storage

Beef meatball is a perishable food, so packaging is required to minimize the effect of storage time at room temperature. In this study, storage of beef meatballs without packaging and beef meatballs with natural biodegradable coating taro starch-duck bone gelatin was carried out. Effect of using biodegradable coating on beef meatballs during storage 0, 6, 12, 18, 24 hours at room temperature on chemical properties and organoleptic of meatballs were examined. The experimental design used was a factorial Block Randomized Design. Mean differences were tested with Duncan's New Multiple Range Test. The results of the statistical analysis showed that there was an interaction between the use of biodegradable coatings and the storage time. The use of biodegradable coatings had a significant effect (P&lt;0.05) and storage time also had a significant effect (P&lt;0.05) on chemical and organoleptic quality which increased the value of water content, decreased the value of water holding capacity, pH, protein content, fat content, as well as the organoleptic score. The application of a biodegradable coating taro starch-duck bone gelatin had a positive effect on the shelf life of beef meatballs during room temperature storage for 24 hours.

Making Gelatin From Milkfish Bones (Chanos Chanos) and it Application in Soy Milk Pudding (Glycine Max)

Indonesia's dependence on imported gelatin is increasing. Based on the literature that as much 80% of imported gelatin uses non-halal raw materials in the form of pig skin, it is necessary to make innovations to produce gelatin from halal materials. The purpose of this study was to analyze the characteristics of gelatin from milkfish bones and produce soy milk pudding with characteristics that are acceptable to panelists. The research method consisted of making two types of gelatin using 3% acetic acid solution and 4% hydrochloric acid solution, then conducting physical analysis for gelatin and organoleptic, protein, and syneresis tests for soy milk pudding. The results showed that milkfish bone gelatin using 3% acetic acid solution had a gel strength of 181.5 g/bloom, a yield of 2.2%, and a pH of 7. Meanwhile, milkfish bone gelatin using 4% hydrochloric acid solution had a gel strength of 57.5 g/bloom, a yield of 13.97%, and a pH of 6. Then, the best results were obtained in soy milk pudding with the addition of milkfish bone gelatin in 3% acetic acid solution. In addition, milkfish bone gelatin using 3% acetic acid solution has almost the same structure as commercial gelatin based on FTIR results.

Application of duck bone gelatin and sodium alginate-based edible coating materials on beef sausage quality during chilled storage

Edible coating is an eco-friendly packaging that is starting to be widely used as a primary packaging for processed meats such as sausages. One of the raw materials for making edible coatings was gelatin extracted from duck bones. The combination of gelatin with sodium alginate was expected to improve the quality of sausages. This research was conducted to study the efficacy of duck bone gelatin and sodium alginate coating materials on beef sausage quality during chilled storage. A randomized group design was used as an experimental design with four replications. The independent variable was storage time. The result showed that free fatty acid, protein content, total microbial count, and weight loss increased during storage. Meanwhile, moisture content, pH, color, aroma, and texture decreased. Non-coated sausage during 2 weeks of storage had a free fatty acid value of 1.23%, protein content of 16.21%, TPC of 7.38 log cfu/g, weight loss of 13.94%, moisture content of 60.43%, pH of 5.62, color of 2.3, aroma of 1.5, and texture of 1.9. Sausages with edible coating for 4 weeks of storage had a free fatty acid of 1.34%, protein content of 15.95%, TPC of 6.92 log cfu/g, weight loss of 14.72%, moisture content of 59.73%, pH of 5.67, color of 1.9, aroma of 1.8, and texture of 2.1.

Two types of pH-responsive genipin-crosslinked gelatin conjugates with high surface hydrophobicity for emulsion stabilization

The development of genipin modification methods has attracted much attention to improve the functional properties of proteins in the fields of food science. In this work, two types of pH-responsive genipin-crosslinked bovine bone gelatin conjugates with high surface hydrophobicity were developed for emulsion stabilization. One was genipin molecule-crosslinked gelatin conjugates prepared at acidic pH and the other was genipin macromer-crosslinked gelatin conjugates prepared at neutral and basic pH. The degrees of crosslinking increased with the increase of preparation pH. They increased with the increase of genipin-to-gelatin mass ratios at acidic pH, whereas decreased with the increase of genipin-to-gelatin mass ratios at neutral and basic pH. The surface hydrophobicity values, molecular weights, and emulsifying properties (creaming stability, emulsion activity index, and emulsion stability index) of the obtained conjugates increased with the increase of both preparation pH and genipin-to-gelatin mass ratios. This work provided useful knowledge to understand how the preparation parameters (preparation pH and genipin-to-gelatin mass ratio) and genipin structures (molecule and macromer) affect a protein's degrees of crosslinking, physicochemical properties, and emulsifying properties.

Effect of molecular weight distributions on the gelation rate and other physicochemical properties of bovine bone gelatin (Type B)

The physicochemical properties of bovine bone gelatins (Type B) including amino acid and subunit compositions, gelation rate, Bloom values, viscosity, dynamic storage modulus (G’), gelling and melting temperature were investigated comparatively on the basis of molecular weight distributions (MWD). The MWD of gelatin was divided into three segments: >1000 kDa (H), 130 kDa–1000 kDa (M), and <130 kDa (L) for quantitative description and analysis. Results showed similar amino acid compositions for gelatins across different MWD. Gelatins with similar Bloom values exhibited different MWD, whose gelation rate increased with increasing segment H content and decreasing segment M and L content. Viscosity of gelatin was positively correlated with segment H content, and their gelling and melting temperature exhibited little difference. The present study suggests that increasing segment H content or decreasing segment M and L content in gelatin samples can increase the gelation rate and viscosity, making it suitable for 3D food printing.