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To shorten the long process of conventional alkaline extraction of gelatin, an enzyme-aided method was demonstrated, which was simpler, more effective, and environmental friendly. The main properties of enzymatic gelatin and conventional alkaline gelatin were comprehensively analyzed, including rheological properties, foaming properties, emulsifying properties, water absorption capacity, and thermal stability. It was found that enzymatic gelatin exhibits neutral isoelectric points of 7.4–7.8, higher imino acid content (21.85%, on average), and excellent emulsifying properties, thermal stability, and foaming properties (181%, on average), but lower water absorption properties (5.8 g‧g −1 , on average). These findings would be beneficial for the future applications of enzymatic gelatin.

Comprehensive physical and chemical characterization highlights the uniqueness of enzymatic gelatin in terms of surface properties