您好，欢迎访问广东省农业科学院 机构知识库！
广东省农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Influence of hydrolysis behaviour and microfluidisation on the functionality and structural properties of collagen hydrolysates

文献类型： 外文期刊

作者： Zhang, Yehui 1 ; Zhang, Yousheng 1 ; Liu, Xueming 1 ; Huang, Lihua 2 ; Chen, Zhiyi 1 ; Cheng, Jingrong 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericulture & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr, Guangzhou 510610, Guangdong, Peoples R China

2.Guangzhou City Polytech, Dept Food, Guangzhou 510405, Guangdong, Peoples R China

关键词： Pig skin;Collagen hydrolysate;Degree of hydrolysis;Microfluidisation;Functionality;Structural properties

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

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The functionality and structural properties of pig skin hydrolysates with different degrees of hydrolysis (DH, 10% and 20%) and microfluidisation (120 MPa), prepared by pepsin and Alcalase (R) have been investigated in this study. Extensive hydrolysis can significantly improve the absolute value of the zeta potential and surface hydrophobicity. The particle distribution of hydrolysates decreased with increasing DH. The numbers of free sulfhydryl (SH) and disulfide bonds (SS) were significantly increased with increasing DH (p < 0.05). Hydrolysates with a lower DH showed a better emulsifying property than those with a higher DH. Microfluidisation led to the transformation of structural and interfacial properties of the hydrolysates and increased the value of the zeta potential, S-0, and gel strength. Microfluidisation results in limited breakage of chemical bonds, the number of SS and SH bonds unchanged in the treatment. These results reflect the functionality and structural properties of collagen -rich pig skin hydrolysates. (C) 2017 Elsevier Ltd. All rights reserved.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：广东省农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台