Abstract: Gelling of chicken bone gelatin was studied by methods of different scanning calorimeter (DSC), Fourier transform infrared spectroscopy (FT-IR), circular dichroism (CD), fluorescent spectrum and atom force microscopy (AFM) in this paper. With molecule numbers increasing in gelatin solution, protein molecules assemble to form a three-dimensional network which was observed by AFM. It was showed that the junction zone was triple-helix structure by CD spectrum. The fluorescent intensity and flex vibrancy intensity of H-O and C=O in FT-IR increased when gelatin solution was cooled. It was deduced gelatin gel was formed by hydrogen bone and hydrophobic reaction. The Junction zone was triple-helix structure as collagen.

Key words: chicken bone gelatin, gelling, AFM, FT-IR, CD