Effect of ultrasound power on extraction kinetic model, and physicochemical and structural characteristics of collagen from chicken lung

文献类型： 外文期刊

第一作者： Zou, Ye

作者： Zou, Ye;Yang, Heng;Zhang, Xinxiao;Zhang, Muhan;Xu, Weimin;Wang, Daoying;Xu, Pingping;Jiang, Di

作者机构：

关键词： Extraction kinetics; Chicken lung; Pepsin-soluble collagen; Ultrasound pretreatment

期刊名称：FOOD PRODUCTION PROCESSING AND NUTRITION （ 影响因子：4.7； 五年影响因子：5.0 ）

ISSN：

年卷期： 2020 年 2 卷 1 期

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收录情况： SCI

摘要： The effects of ultrasound power on extraction kinetic model, and physicochemical and structural characteristics of collagen from chicken lung were studied. Ultrasound power caused a significant increase in extraction rate and equilibrium concentration, with the maximum extraction yield (31.25%) at 150 W. The experimental data were consistent with the predicted ones in this empirical equation, in which the percentage error differences was 0.026-4.159%. Besides, ultrasound treatment did not affect their triple-helical structure. The thermal stability of pepsin-soluble collagen by ultrasound pre-treatment (UPSC) was higher, due to the higher imino acid content (20.76%). UPSC also exhibited better solubility and fibril forming capacity. Overall, the kinetic model of UPSC from chicken lung could serve the purpose of obtaining collagen, which displayed a potential alternative source to mammal collagens for application in food, biomaterials and biomedical fields.

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