Physicochemical characteristics and gelation properties of collagen superfine powder from swine skin: the effects of preheating treatment |
| |
| Authors: | Wenhang Wang Yi Zhang Ran Ye Wenping Zhao |
| |
| Affiliation: | 1. Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China;2. Department of Biosystems Engineering and Soil Science, University of Tennessee, Knoxville, TN, USA |
| |
| Abstract: | Following different preheating treatments (60 °C for 20 min; 80 °C for 20 min; or 120 °C for 10 min, referred as T1, T2 and T3), edible collagen superfine powder (CSP) from swine skin was prepared by superfine grinding method. The CSPs showed a preheating‐dependent decrease in the D50, with different degrees of hydrolysis (9.51–31.05%). A significant effect of preheating on rheological properties of the CSP aqueous dispersions at pH 4–9 was observed, wherein T2 had the biggest viscosity and water holding capacity. All the 5% CSP dispersions were transformed into stable cold‐set gels after heating at 50–90 °C for 20 min, with insignificant differences in strength. These attributes were consistent with microstructures of the CSP gels detected by scanning electron microscope. |
| |
| Keywords: | Collagen gelation pork by‐product texture modifier |
|
|
