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.
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