Find alternative for bovine and porcine gelatin: Study on physicochemical, rheological properties and water-holding capacity of chicken lungs gelatin by ultrasound treatment
文献类型： 外文期刊
作者： Zou, Ye 1 ; Chen, Xueying 2 ; Lan, Yibo 2 ; Yang, Jing 1 ; Yang, Biao 1 ; Ma, Jingjing 1 ; Cheng, Mei 1 ; Wang, Daoying 1 ; Xu, Weimin 1 ;
作者机构： 1.Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
3.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
4.Shaanxi Univ Sci & Technol, Sch Food Sci & Engn, Xian 710021, Peoples R China
关键词： Livestock and poultry by-product; Lungs; Gelatin; Ultrasound treatment; Rheological property; Water-holding capacity
期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：8.7； 五年影响因子：7.9 ）
ISSN： 1350-4177
年卷期： 2024 年 109 卷
页码：
收录情况： SCI
摘要： In this study, the study on physicochemical, rheological properties and water-holding capacity of gelatin of chicken lungs was investigated to replace bovine and porcine gelatin. The extraction rates of chicken, bovine and porcine lung gelatin by ultrasound assisted alkaline protease were 52.12 %, 69.06 % and 70 %, respectively. Three lung gelatins had similar molecular weight distribution in SDS-PAGE with low content of high molecular weight subunits. The amino acid content of bovine lung gelatin (18.03 %) was higher than in chicken (16.62 %) and porcine lung (15.30 %). The highest intensity of 2 theta = 7.5 degrees diffraction peak in bovine lung gelatin was observed, which indicated that the triple helix content of bovine lung gelatin was higher than that of chicken and porcine lung gelatin. The lowest apparent viscosity of chicken lung gelatin was 0.253 mPa & sdot;s, but the highest water holding capacity of chicken lung gelatin was 331.72 %. Therefore, chicken lung gelatin can be used as a substitute for bovine and porcine gelatin in some functional properties.
- 相关文献
作者其他论文 更多>>
-
An efficient measure for the isolation of chenodeoxycholic acid from chicken biles using enzyme-assisted extraction and macroporous resins refining
作者：Yang, Biao;Lu, Fangyun;Li, Pengpeng;Ma, Jingjing;Yang, Jing;Zhang, Xinxiao;Cheng, Mei;Yu, Wenjing;Chai, Yao;Zou, Ye;Xu, Weimin;Wang, Daoying;Yang, Biao;Li, Pengpeng;Ma, Jingjing;Yang, Jing;Zhang, Xinxiao;Cheng, Mei;Chai, Yao;Zou, Ye;Xu, Weimin;Wang, Daoying;Lu, Fangyun;Yu, Wenjing
关键词：Bile salt hydrolase; Chenodeoxycholic acid; Macroporous resin; Adsorption; Purification
-
Effects of the trehalose and star anise extract on the water retention of pork meatballs and the functional structure of myofibrillar protein
作者：Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying;Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying;Li, Nan;Zhang, Muhan;Li, Pengpeng;Sun, Chong;Xu, Weimin;Li, Jiaolong;Wang, Daoying
关键词：trehalose; star anise extract; pork meatball; water-holding capacity; antioxidant capacity; myofibrillar protein
-
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties
作者：Guo, Yanan;Zhang, Shuo;Gu, Yue;Cheng, Tianfu;Sun, Fuwei;Wang, Yichang;Wang, Zhongjiang;Guo, Zengwang;Wang, Daoying
关键词：Pea protein isolate; Sodium alginate; Air/water interface; Foam properties; Interfacial rheology; Foam rheology
-
Three-mode ratiometric biosensor based on integrated DNA-driven magnetic beads for Clostridium perfringens detection
作者：Wang, Wenzhuo;Lin, Tingting;Sun, Zhilan;Wang, Daoying;Liu, Fang;Wang, Wenzhuo;Yuan, Wei;Lin, Tingting;Sun, Zhilan;Wang, Daoying;Liu, Fang;Wang, Wenzhuo;Liu, Fei;Yuan, Wei
关键词：Clostridium perfringens; Three-mode biosensor; Ratiometric biosensor; G-quadruplex; RCA
-
IDENTIFICATION AND ANALYSIS OF PORK FRESHNESS QUALITY BASED ON IMPROVED MOBILENETV3
作者：Zhou, Chenggang;Pi, Jie;Liu, Jun;Chen, Xiao;Wang, Daoying
关键词：Deep learning; MobileNetV3 network; Non-destructive testing; Pork freshness
-
The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties
作者：Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Xia, Xiudong;Wang, Daoying;Dai, Yiqiang;Liu, Yifei;Wang, Zhe;Xu, Weimin;Dong, Mingsheng;Xia, Xiudong;Wang, Daoying;Xu, Weimin;Xia, Xiudong;Wang, Daoying
关键词：Dextran; Structure; Physicochemical properties; 3D printing whole grain and legume food; Dysphagia
-
Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein
作者：Shi, Miaomiao;Zhang, Muhan;Bian, Huan;Wang, Daoying;Xu, Weimin;Wei, Suhuan;Guo, Ruirui;Shi, Miaomiao;Zhang, Muhan;Bian, Huan;Wang, Daoying;Xu, Weimin;Wei, Suhuan;Guo, Ruirui;Shi, Miaomiao;Zhang, Muhan;Bian, Huan;Wang, Daoying;Xu, Weimin;Wei, Suhuan;Guo, Ruirui
关键词：emulsion properties; myofibrillar protein; medium-chain triglycerides; interfacial protein adsorption
