Study On The Viscosity Characteristics And Denaturation Temperature Of Enzymatically Soluble Collagen From Grass Carp Scales
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Abstract
Abstract A rotational rheometer system was used to investigate the effects of concentration, pH, shear rate, NaCl, CaCl2, glycerin, ethanol and holding time on the viscosity of grass carp scale enzyme-soluble collagen (PSC). The results showed that the viscosity of PSC solution increased with The concentration increases exponentially; the viscosity is maximum at pH 3, decreases at pH 4 and pH 6 to 9, and rises sharply at pH 10; the viscosity decreases logarithmically with the increase in shear rate; the addition of NaCl and CaCl2 will Reduce the viscosity of the PSC solution; the addition amount of glycerol and ethanol is within 10%, and the concentration is positively correlated with the viscosity; the length of the holding time has little effect on the viscosity of the PSC solution. The denaturation temperature under different treatments was examined through viscosity changes. The results It shows that as the temperature increases, the viscosity of PSC acetic acid solution decreases, and the viscosity drops sharply around 28.0¡ãC, causing collagen to denature. This is quite different from the results of the Ubbelohde viscometer (the denaturation temperature of collagen acetic acid solution is 32.0¡ãC). Adding 4% glycerol or 4% ethanol has basically no effect on the denaturation temperature of the PSC solution, while adding 1.5% NaCl or 2% CaCl2 causes the denaturation temperature to drop to about 22.0¡ãC; the viscosity of the PSC aqueous solution is significantly greater than that of citric acid and citric acid. Acetic acid solution, and the denaturation temperature (32.0¡æ) is higher than its citric acid (26.0¡æ) and acetic acid (28.0¡æ) solutions
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