Physicochemical characteristics and gelation properties of collagen superfine powder from swine skin: the effects of preheating treatment

Summary Following different preheating treatments (60 °C for 20 min; 80 °C for 20 min; or 120 °C for 10 min, referred as T 1 , T 2 and T 3 ), edible collagen superfine powder ( CSP ) from swine skin was prepared by superfine grinding method. The CSP s showed a preheating‐dependent decrease in the D 50 , with different degrees of hydrolysis (9.51–31.05%). A significant effect of preheating on rheological properties of the CSP aqueous dispersions at pH 4–9 was observed, wherein T 2 had the biggest viscosity and water holding capacity. All the 5% CSP dispersions were transformed into stable cold‐set gels after heating at 50–90 °C for 20 min, with insignificant differences in strength. These attributes were consistent with microstructures of the CSP gels detected by scanning electron microscope.