Abstract: It is indicated in present study that the bone material can be digested by trypsin. An attempt was made to correlate the relative content of different conformation components with the concentration of trypsin. It is shown that the component (such as α 1) content was not in direct proportion to the trypsin concentration and a maxium was found. The experiment showed that the migration position of the components (in particular,α,β and γ) of enzyme-processed gelatin is completely coincided with that of gelatin produced by alkaline-processed method at industrial scale in electrophoresis scanning pattern. The paper also discussed the feature of molecular structure of enzyme-processed gelatin and the possible mechanism.

Key words: gelatin, collagen, trypsin, enzyme