兔皮胶原蛋白的加工特性

摘要

In the present study,rabbit skin collagen was analyzed for its processing characteristics.The results showed that the water absorption capacity of rabbit skin collagen was 14.89 mL/g.The collagen had a high solubility in acidic environment,especially at pH 3,and the solubility was decreased to 50％ in alkaline environment.Ionic strength had a significant effect on the solubility of the collagen.At NaCl concentrations in the range of 0-2 g/100 mL,the solubility of the collagen remained relatively stable,whereas it decreased sharply with NaCl concentration up to 4 g/100 mL,and then did not change significantly at NaCl concentrations higher than 4 g/100 mL.The emulsifying capacity of the skin collagen increased with its concentration up to 1 g/100 mL,and then it began to decline with further increasing its concentration,but the opposite trend was observed for emulsion stability.Both emulsifying properties decreased with increasing pH from 3 to 6 and then gradually increased to a plateau with further increasing pH to 9.Emulsifying capacity presented a decreasing trend after an initial increase with NaCl concentration up to 7.02 g/100 mL,while emulsion stability remained stable after an initial increase.Both emulsifying capacity and emulsion stability were good at a NaCl concentration of 5.85 g/100 mL.%以兔皮胶原蛋白为原料,对其加工特性进行系统研究.结果表明,兔皮胶原蛋白具有较强的吸水性,达到14.89mL/g;其在酸性环境中有很高的溶解性,在pH值为3时,溶解度最高,在碱性环境中溶解度降至50％左右;离子质量浓度对胶原蛋白的溶解度有明显影响,其在NaCl质量浓度为0～2 g/100 mL时保持相对稳定,在NaCl质量浓度由2g/100mL增加至4g/100 mL过程中急剧下降,而NaCl质量浓度大于4g/100 mL后,胶原蛋白溶解度变化不再明显;当胶原蛋白的质量浓度小于1 g/100 mL时,兔皮胶原蛋白的乳化性随着胶原蛋白质量浓度的增加逐渐增加,但质量浓度超过1 g/100 mL时,乳化性降低,乳化稳定性随胶原蛋白质量浓度的变化呈现与乳化性相反的趋势;低质量浓度的胶原蛋白溶液在pH 3～6过程中,乳化性和乳化稳定性均呈下降趋势,随后,pH 6～9时乳化性和乳化稳定性缓慢增加后保持稳定;离子质量浓度在0.00～7.02g/100mL范围内,随离子质量浓度的增加,乳化性呈现出先升高后降低的趋势,而乳化稳定性则呈现先增加随后保持稳定的趋势,在离子质量浓度为5.85 g/100 mL时,胶原蛋白的乳化性与乳化稳定性较好.