Effects of ultrasound and thermal treatment on the ultrastructure of collagen fibers from bovine tendon using atomic force microscopy

文献类型： 外文期刊

第一作者： Wan, Yunfei

作者： Wan, Yunfei;Gao, Yongfang;Shao, Jianhang;Tumarbekova, Aidana;Zhu, Jie;Wan, Yunfei;Gao, Yongfang;Shao, Jianhang;Zhu, Jie;Zhang, Dequan

作者机构：

关键词： Ultrastructure; Collagen fiber; Ultrasound; Thermal treatment; Atomic force microscopy

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 347 卷

页码：

收录情况： SCI

摘要： As the most important tenderness related protein in mammal, there are few studies on how the nanoscale morphology of collagen I in tissues is related to traditional meat processing. The ultrastructure and mechanical characteristics of collagen fibers in tendon with different treatments have been explored in this study. Collagen fibers in homogenate group and acetic acid group were treated with ultrasound and thermal treatment. The nanoscale morphology of collagen fiber in homogenate group became granular at 60 degrees C and gelatin was formed at 70 degrees C. The collagen fibers extracted from acetic acid are unstable and easier to break under the same processing parameters, when compared with homogenated collagen fibers in both ultrasound and thermal treatment. The results suggested that acetic acid can disassemble the salt bond and Schiff-base in collagen, and the collagen fibers became loose but the triple helix structure remained integrity.

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