酶解—糖基化对猪皮胶原蛋白特性的影响OA北大核心CSTPCD

[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.