1. Effects of enzymolysis and glycosylation on the characteristics of porcine skin collagen
- Author
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LU Yuting, LIU Lili, YU Ying, SU Kenan, and WU Tong
- Subjects
collagen ,glycosylation ,cooperative modification ,functional characteristics ,structural characteristic ,Food processing and manufacture ,TP368-456 - Abstract
[Objective] This study aimed to improve the processing characteristics of collagen. [Methods] Using pig skin collagen and enzymatic hydrolysis pig skin collagen (H-PC) as a control, the antioxidant, emulsification, and other functional properties of the complex after enzymatic hydrolysis and glycosylation (HG-PC) were analyzed. The structure of HG-PC was studied by UV-VIS spectrum, fluorescence spectrum, and Fourier infrared spectrum. [Results] The results showed that compared with PC and H-PC, the DPPH free radical scavenging rate, water retention, emulsification, emulsification stability, foaming stability, and foaming stability of HG-PC were significantly increased (P<0.05). While the oil retention, surface hydrophobicity, and turbidity of HG-PC were significantly decreased (P<0.05). The UV absorption intensity of HG-PC was increased, and the fluorescence intensity was decreased, the protein secondary structure of which was destroyed. [Conclusion] The synergistic modification of enzymatic hydrolysis and glycosylation can significantly change the properties of PC, and the synergistic modification effect is better than single modification.
- Published
- 2024
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