Collagen hydrolysis

            We know now that the gelatine is obtained by prolonged boiling of bones and skin of certain animals like pork or ox. But why do you use skin and bones? After few searches, we discovered that there is a protein inside: the collagen. This protein allows at a certain temperature to produce gelatine.

           We all saw our grandmother cook a hot-pot. After putting the rest in the refrigerator, we can see a gelatinous substance. We'll try to understand and explain why this gelatine is formed.

           We almost reproduced the same pattern as our grandmother and we'll use only rinds and bones of pork.

To make this experience we used:
• Rinds of pork
• Bones of pork
• Water

          First, we boiled water in a stew pot, then we added rinds and bones. We just had to wait a few hours for the water to reduce (in our experience we waited 6 hours).
After six hours, we had to take off the bones and rinds of the water without burning!
There was some residue in the stew pot, so we had to use a strainer but as we didn’t have one, we used a sieve and a cloth to filter the liquid.
We had to wait for the liquid to gel and then we could see gelatine


  In the previous experience, we saw that gelatine was, due to the heat, formed after a prolonged boiling of bones. This transformation is only possible with a heat around 60°C (140°F). At this temperature, the three strands of tropocollagen shorten, split off and make up gelatine: This is what you call hydrolysis of collagen.

We can so conclude that it's thanks to collagen and his hydrolysis that we obtain gelatine.

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