Analysis Of Thermodynamic Properties Of Collagen From Bovine Semitendinosus Perimysium And Endomysium
Keywords
Bovine Semitendinosus Muscle, Perimysial And Endomysial Collagen, Heat Contraction Temperature, Heat-Induced Changes, Differential Scanning Calorimetry
Abstract
To explore heat-induced changes in the thermal properties of perimysial and endomysial collagen in bovine semitendinosus muscles. Bovine semitendinosus muscles were heated in water baths and microwaves to internal end temperatures of 20, 40, 50, 60, 70, 80¡ãC and 90¡ãC, respectively, and differential scanning calorimetry was used to study the thermal properties of perimysial and endomysial collagen. (Initial, maximum and final heat shrinkage temperatures) changes during heat treatment. The results show that there are significant differences in the thermal contraction temperatures of bovine semitendinosus muscle perimysium and endomysium collagen between the two heat treatment methods. In the two heat treatment methods, the internal end temperature of 60¡ãC is the most important factor affecting the perimysium and endomysium. The critical heating temperature for thermal shrinkage of intimal collagen. Heat-induced changes in the thermal properties of perimysial and endomysial collagen are the main reason for the differences in thermal shrinkage temperatures of beef collagen heated in water baths and microwaves.
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Original research was done by Zhou Guanghong, Chang Haijun, Xu Xinglian
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