Effects of enzymolysis and glycosylation on the characteristics of porcine skin collagen

Authors

LU Yuting, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023;National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, Henan 471023;International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Luoyang, Henan 471023;Henan Engineering Technology Research Center of Food Microbiology, Henan University of Science and Technology, Luoyang, Henan 471023, China
LIU Lili, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023;National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, Henan 471023;International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Luoyang, Henan 471023;Henan Engineering Technology Research Center of Food Microbiology, Henan University of Science and Technology, Luoyang, Henan 471023, ChinaFollow
YU Ying, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023;National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, Henan 471023;International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Luoyang, Henan 471023;Henan Engineering Technology Research Center of Food Microbiology, Henan University of Science and Technology, Luoyang, Henan 471023, China
SU Kenan, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023;National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, Henan 471023;International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Luoyang, Henan 471023;Henan Engineering Technology Research Center of Food Microbiology, Henan University of Science and Technology, Luoyang, Henan 471023, China
WU Tong, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023;National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, Henan 471023;International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province, Luoyang, Henan 471023;Henan Engineering Technology Research Center of Food Microbiology, Henan University of Science and Technology, Luoyang, Henan 471023, China

Corresponding Author(s)

刘丽莉（1974—），女，河南科技大学教授，博士。E-mail: yangliuyilang@126.com

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.

Publication Date

9-11-2024

First Page

24

Last Page

29

DOI

10.13652/j.spjx.1003.5788.2023.80902

Recommended Citation

Yuting, LU; Lili, LIU; Ying, YU; Kenan, SU; and Tong, WU (2024) "Effects of enzymolysis and glycosylation on the characteristics of porcine skin collagen," Food and Machinery: Vol. 40: Iss. 7, Article 5.
DOI: 10.13652/j.spjx.1003.5788.2023.80902
Available at: https://www.ifoodmm.cn/journal/vol40/iss7/5

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