Abstract
The objective was to study the effects of different concentrations, pH, temperature and electrolytic on Emulsifying Activity (EA) and Emulsifying Stability (ES) of collagen extracted from Amiurus nebulosus skin. Method: centrifugation. The results showed that EA of Acid-Soluble Collagen (ASC) and Pepsin-Soluble Collagen (PSC) increase quickly with the increasing collagens concentration and became stable when collagen concentration was up to 0.3%. The EA was also affected by pH, EA of ASC reached the minimum at isoelectric point pH 4.0 and EA of PSC reached the minimum at isoelectric point pH 5.0; EA of collagen increased with addition of NaCl within lower concentration; EA of ASC reached the maximum 51.11% at 55°C and EA of PSC reached the maximum 55.56% at 60°C. Conclusion: it is closely related to the collagen concentration, pH, temperature and electrolyte of collagen from Amiurus nebulosus skin. The change of ES was complicated, sometimes emulsibility was good, emulsifying stability was poor and vice versa.
Highlights
Collagen of aquatic products which have the advantages of green, health, environmental protection and good quality
This paper studied the effect of different concentration, pH, temperature and electrolyte on Amiurus nebulosus skin Acid-Soluble Collagen (ASC) and Pepsin-Soluble Collagen (PSC) (Chen et al, 2010, 2011) emulsification and emulsion stability, it can provide certain theoretical basis for Amiurus nebulosus skin efficient, value-added utilization of resources and the application of collagen in the field of food
It could be seen that the emulsion of collagen increased as the increase of collagen concentration at pH 7.0 (Fig. 1a)
Summary
Collagen of aquatic products which have the advantages of green, health, environmental protection and good quality. Collagen will generate a low molecular weight collagen peptide that is used for functional food additives in the process of hydrolysis (Friess, 1998; Willoughby et al, 2002; Takami et al, 1998; Shanmugasundaram et al, 2001; Chen et al, 2002) It is a kind of important functional properties of collagen emulsification; it mainly includes the emulsifying activity and emulsifying stability. This paper studied the effect of different concentration, pH, temperature and electrolyte on Amiurus nebulosus skin ASC and PSC (Chen et al, 2010, 2011) emulsification and emulsion stability, it can provide certain theoretical basis for Amiurus nebulosus skin efficient, value-added utilization of resources and the application of collagen in the field of food. It is looking forward to Amiurus nebulosus skin collagen have good emulsifying properties in the applications of meat food
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