Collagen from porcine skin: a method of extraction and structural properties

Autor:	Ivan Fiodorovich Gorlov, Evgeniy Ivanovich Titov, Gennadiy Viacheslavovich Semenov, Marina Ivanovna Slozhenkina, Aleksandr Yurievich Sokolov, Ruslan Saferbegovich Omarov, Aleksandr Ivanovich Goncharov, Elena Yurievna Zlobina, Elena Viktorovna Litvinova, Ekaterina Vladimirovna Karpenko
Jazyk:	angličtina
Rok vydání:	2018
Předmět:	Extracellular proteins Freeze drying Microstructure Rheology Functional properties Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Properties, Vol 21, Iss 1, Pp 1031-1042 (2018)
Druh dokumentu:	article
ISSN:	1094-2912 1532-2386 10942912
DOI:	10.1080/10942912.2018.1466324
Popis:	This paper presents a study of the processing of collagen-containing raw material and its changes in the course of targeted complex processing by hydrolysis, including freeze-drying. The pH, chemical composition, penetration magnitude, and critical shear stress were determined. The dried samples were examined using Fourier-transform infrared spectroscopy, and their microstructures were characterized. The characteristic property of the product developed was determined to be the presence of a relatively homogeneous fibrillar structure that promotes the functional capacity of the proteinoid-forming fibres in the compositions of foods from different groups.
Databáze:	Directory of Open Access Journals
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