食品与机械2024，Vol.40Issue(7)：24-29,6.DOI:10.13652/j.spjx.1003.5788.2023.80902
酶解—糖基化对猪皮胶原蛋白特性的影响
Effects of enzymolysis and glycosylation on the characteristics of porcine skin collagen
摘要
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.关键词
胶原蛋白/糖基化/协同改性/功能特性/结构特性Key words
collagen/glycosylation/cooperative modification/functional characteristics/structural characteristic引用本文复制引用
卢玉婷,刘丽莉,于影,苏克楠,吴彤..酶解—糖基化对猪皮胶原蛋白特性的影响[J].食品与机械,2024,40(7):24-29,6.基金项目
洛阳市社会发展专项(编号:2101021A) （编号:2101021A）
国家重点研发计划项目(编号:2022YFF1101600) （编号:2022YFF1101600）
河南省重大科技专项(编号:221100110500) （编号:221100110500）
