| Autor: |
Ye Zou, Heng Yang, Xinxiao Zhang, Pingping Xu, Di Jiang, Muhan Zhang, Weimin Xu, Daoying Wang |
| Jazyk: |
angličtina |
| Rok vydání: |
2020 |
| Předmět: |
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| Zdroj: |
Food Production, Processing and Nutrition, Vol 2, Iss 1, Pp 1-12 (2020) |
| Druh dokumentu: |
article |
| ISSN: |
2661-8974 |
| DOI: |
10.1186/s43014-019-0016-1 |
| Popis: |
Abstract The effects of ultrasound power on extraction kinetic model, and physicochemical and structural characteristics of collagen from chicken lung were studied. Ultrasound power caused a significant increase in extraction rate and equilibrium concentration, with the maximum extraction yield (31.25%) at 150 W. The experimental data were consistent with the predicted ones in this empirical equation, in which the percentage error differences was 0.026–4.159%. Besides, ultrasound treatment did not affect their triple-helical structure. The thermal stability of pepsin-soluble collagen by ultrasound pre-treatment (UPSC) was higher, due to the higher imino acid content (20.76%). UPSC also exhibited better solubility and fibril forming capacity. Overall, the kinetic model of UPSC from chicken lung could serve the purpose of obtaining collagen, which displayed a potential alternative source to mammal collagens for application in food, biomaterials and biomedical fields. Graphical abstract |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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