Effects Of Phosphorylation And Calcium Cross-Linking Treatments On Gel Properties Of Sea Cucumber Collagen Aggregates
Keywords
Sea Cucumber Collagen Aggregates Tpa Parameters Nuclear Magnetic Resonance Tissue Structure Sea Cucumber Collagen Aggregates Tpa Parameters Nuclear Magnetic Resonance Tissue Structure
Abstract
Phosphorylation and calcium cross-linking are one of the most important factors affecting the gel properties of sea cucumber collagen aggregates. This article uses texture profile (TPA) experiments, stress relaxation experiments, low-field nuclear magnetic resonance, VG staining, etc. to study the textural characteristics, water migration patterns, chemical bond changes, and collagen fiber characteristics of phosphorylated and calcium cross-linked gels. Change. The results show that phosphorylation with 2% sodium tripolyphosphate has certain damage to the gel properties of sea cucumber collagen aggregates. Its viscosity, chewiness, ¦Ç1, and E1 are significantly reduced compared with the blank group, and its water-binding The content decreases, the free water content increases, and the water activity Aw increases significantly; 1% CaCl2 cross-linking based on phosphorylation will have a significant impact on the gel properties of sea cucumber collagen aggregates, and its hardness and viscosity are higher than those of phosphoric acid. The high sea cucumber content reduces water activity, increases the degree of binding of collagen aggregates to water, enhances gelling properties, and makes the collagen fiber structure more stable. Compared with high temperature and high pressure treatment, phosphorylation and calcium cross-linking treatment can enhance the gel properties of sea cucumber collagen aggregates, providing a new way for sea cucumber processing and modification technology. Phosphorylation and calcium cross-linking are important factors affecting the gel properties of sea cucumber collagen aggregates. A texture profile analysis (TPA), a stress relaxation experiment, low field nuclear magnetic resonance (LF-NMR), and Van Gieson staining were performed to investigate the textural characteristics, moisture migration, and changes in chemical bonds as well as in the characteristics of collagen fibers of phosphorylated and calcium cross-linked collagen gels. The results showed that phosphorylation with 2% sodium tripolyphosphate adversely affected the gelling properties of sea cucumber collagen aggregates. Compared with the control group, the phosphorylated collagen aggregates had lower viscosity, chewiness, ¦Ç1, E1, and bound water content, and higher free water content and water activity (Aw). Calcium crosslinking (with 1% calcium chloride) after phosphorylation had a significant impact on the gelling properties of sea cucumber collagen aggregates, resulting in greater hardness, higher viscosity, and lower Aw. The degree of binding between collagen aggregates and water increased and the gelling properties were enhanced, thus leading to a more stable structure of collagen fibers. Compared with the high pressure and high temperature treatment, the combination of calcium crosslinking and phosphorylation can improve the gelling properties of sea cucumber collagen fibers, and provide a new route for the processing and performances of sea cucumbers.
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Original research was done by Peng Zhe
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