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
作者： Zou, Ye 1 ; Yang, Heng 1 ; Zhang, Xinxiao 1 ; Xu, Pingping 2 ; Jiang, Di 2 ; Zhang, Muhan 1 ; Xu, Weimin 1 ; Wang, Daoying 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
2.Jiangsu Sci & Technol Dev Strategy Res Inst, Dept Enterprise Innovat, Nanjing 210042, Peoples R China
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
页码：
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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