Emulsifying Properties Of Pig Skin Collagen Hydrolysates With Different Molecular Weight Segments
Keywords
Pig Skin, Enzymatic Hydrolyzate, Emulsifying Activity, Emulsifying Stability
Abstract
Three types of porcine skin collagen enzymatic hydrolysates (PCH 1, PCH 2, and PCH 3) with different molecular weight segments were separated by ultrafiltration, and the characteristics of the three enzymatic hydrolysates at different pH values, soluble protein concentrations, and Emulsification ability and emulsification stability under three conditions of oil volume fraction. The results show that pH value, soluble protein concentration and oil volume fraction can significantly affect the emulsification ability and emulsification stability of PCH 1, PCH 2 and PCH 3 (P<0.05), and the soluble protein concentration has an important effect on the emulsification ability. has the greatest impact. The emulsifying abilities of PCH 2 and PCH 3 were significantly greater than PCH 1 (P<0.05). Molecular mass analysis results show that polypeptide solutions with smaller molecular masses have better emulsifying properties. For further information of this article and research, feel free to contact our team for asssitance. Original research was done by Yu Donghua, Zhou Lingling, Zhang Yehui, Xu Zhihong, Wei Zhencheng, Wang Chong
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