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.
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