Processing Characteristics Of Rabbit Skin Collagen
Keywords
Collagen, Water Absorption, Solubility, Emulsification
Abstract
Using rabbit skin collagen as raw material, its processing characteristics were systematically studied. The results show that rabbit skin collagen has strong water absorption, reaching 14.89 mL/g; it has high solubility in acidic environment, with the highest solubility when the pH value is 3, and the solubility drops to the lowest in alkaline environment. About 50%; the ion mass concentration has a significant impact on the solubility of collagen, which remains relatively stable when the NaCl mass concentration is 0 to 2 g/100 mL, and increases from 2 g/100 mL to 4 g/100 mL process, and when the NaCl mass concentration is greater than 4 g/100 mL, the change in collagen solubility is no longer obvious; when the mass concentration of collagen is less than 1 g/100 mL, the emulsification of rabbit skin collagen increases with the collagen The increase in protein mass concentration gradually increases, but when the mass concentration exceeds 1 g/100 mL, the emulsification decreases, and the emulsification stability shows an opposite trend to the emulsification with the change of collagen mass concentration; the pH of low mass concentration collagen solution is During the process of pH 3 to 6, both emulsification and emulsification stability showed a downward trend. Then, at pH 6 to 9, the emulsification and emulsification stability slowly increased and then remained stable; the ion mass concentration ranged from 0.00 to 7.02 g/100 mL. As the ion mass concentration increases, the emulsification property shows a trend of first increasing and then decreasing, while the emulsification stability shows a trend of first increasing and then remaining stable. When the ion mass concentration is 5.85 g/100 mL, the emulsification property of collagen is consistent with that of collagen. Good emulsification stability
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Original research was done by Zhang Yuhao, Yang Hui, Wang Xuemeng, Han Shuang, Ma Liang, Huang Dandan
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