The Effect of Different Factors on the Emulsibility and Emulsifying Stability of Collagen

L. L. Chen ； L. Zhao ； C. Q. Bai ； H. Liu ； M. L. Yuan

《Advance Journal of Food Science and Technology》 9卷9期 (2015/09) Pp. 730-734

並列摘要

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.

並列關鍵字

Collagen ； emulsifying activity ； emulsifying stability ； influence factors