Chemical, Biochemical, Functional, and Nutritional Characteristics of Collagen in Food Systems

Asghar, Ali; Henrickson, R. L.

doi:10.1016/s0065-2628(08)60113-5

Cited by 164 publications

(133 citation statements)

References 625 publications

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“…The rate of weight increase in the chicken skin was significantly different at the three different pH ranges (pH 1-2, 3-11, and 12-13), and the chicken skin soaked at pH 2 had the highest rate of weight increase. Asghar and Henrickson (1982) reported that an increase in the hydrogen ion concentration with the addition of acid (acid process) restricts the effects of the negative ions on the collagen molecules, whereas the hydroxide ion (alkali process) inhibited the positive ion. Moreover, this elimination of electrical force with acid or alkali treatments facilitates the extraction of collagen due to structural changes in the collagen protein.…”

Section: Resultsmentioning

confidence: 99%

Effects of Soaking pH and Extracting Temperature on the Physicochemical Properties of Chicken Skin Gelatin

Kim¹,

Song²,

Choi³

et al. 2012

Korean Journal for Food Science of Animal Resources

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This study was conducted to evaluate the effects of soaking pH and extraction temperature on the physicochemical properties of chicken skin gelatin. In order to extract gelatin from chicken skin, the chicken skin was soaked at various pH ranges (1-13) and was extracted at 75 and 100 o C. For the rate of weight increase, the highest value was obtained from two pH ranges (1-2 and 12-13). In addition, the rate of weight increase was affected by soaking time. The alkali treatments had greater crude protein content as well as total extraction yield compared to the acid process (p<0.05), and the increased extraction temperature resulted in a significant (p<0.05) increase of crude protein content and total extraction yield. All treatments showed α 1 and α 2 chains derived from type I collagen on SDS-PAGE. The pH value and color of gelatin gel (6.67%) were affected by soaking pH and extraction temperature. Chicken skin gelatin gel extracted at 75 o C after soaking at a pH of 2 had the highest melting point (p<0.05) and gel strength among all treatments. Although the chicken skin treated with the alkali process had a higher yield, a lower extraction temperature following the acid process would be better for obtaining superior gelatin from chicken skin.

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Section: Resultsmentioning

confidence: 99%

Effects of Soaking pH and Extracting Temperature on the Physicochemical Properties of Chicken Skin Gelatin

Kim¹,

Song²,

Choi³

et al. 2012

Korean Journal for Food Science of Animal Resources

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“…For glycine and proline there was a marked increase in digestibility due to the first heat treatment ( F 0 = 5.3). As mentioned previously, meat offals contain relatively large amounts of connective tissue that consist of collagen and elastin, two types of protein high in glycine and proline (Asghar and Henrickson, 1982). Upon heat treatment, collagen is gelatinized (Hamm, 1974;Asghar and Henrickson, 1982) and becomes more digestible.…”

Section: Discussionmentioning

confidence: 98%

“…As mentioned previously, meat offals contain relatively large amounts of connective tissue that consist of collagen and elastin, two types of protein high in glycine and proline (Asghar and Henrickson, 1982). Upon heat treatment, collagen is gelatinized (Hamm, 1974;Asghar and Henrickson, 1982) and becomes more digestible. The relatively mild heat treatment employed to obtain the diet with an F 0 value of 5.3 is likely to have gelatinized the connective tissue, making it more digestible and, as a result, increased the digestibility especially of glycine and proline.…”

Section: Discussionmentioning

confidence: 98%

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Heat processing changes the protein quality of canned cat foods as measured with a rat bioassay.

Hendriks

Emmens

Trass

et al. 1999

Journal of Animal Science

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ABSTRACT:The purpose of this study was to determine the influence of increasing heat treatment on the protein quality of a canned cat food. A standard recipe cat food was canned and heat-treated for different times in a standard laboratory autoclave to obtain experimental diets containing different lethality values. Estimates of the lethality value of the different diets were calculated using the temperaturetime relationship recorded with a data logger positioned at the center of the can. The experimental diets were analyzed for crude protein, amino acids, and reactive lysine (fluorodinitrobenzene and Omethylisourea) and were used in a rat bioassay for the determination of the true ileal digestibility of amino acids. The heat treatment of the cat food resulted in experimental diets with lethality values of 5.3, 8.6, 17.2, and 24.3 min. There was no decrease in the amino acid content of diet with increasing heat treatment. The reactive lysine content of the diets also showed no change with heat treatment. There were significant ( P < .05) changes in the true ileal digestibility of all amino acids and amino acid nitrogen, and the digestibility of most amino acids decreased with increasing heat treatment.

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“…It is water soluble, also biodegradable and extremely biocompatible. Chitosan-gelatin blends are very interesting polymers, since a mixture of both does not result in a loss of their individual properties [9][10][11][12][13]. Yttrium iron garnet (YIG -Y 3 Fe 5 O 12 ) is a ferrimagnetic particle that belongs to a family of complex oxides, the garnet.…”

Section: Introductionmentioning

confidence: 99%

Microstructure and magneto-dielectric properties of the chitosan/gelatin-YIG biocomposites

Mallmann¹,

Góes²,

Figueiró³

et al. 2011

Express Polym. Lett.

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Abstract. This work is devoted to the preparation of yttrium iron garnet (YIG) ferrimagnetic biocomposites based in biodegradable chitosan and gelatin. The aim was to produce composite films containing controlled amounts of YIG to obtain a new biological material with magneto-dielectric features. Structural characterization of the biocomposites was made by scanning electron microscopy, X-ray diffraction, infrared absorption spectroscopy and thermal analysis, while the dielectric and magnetic properties were obtained from dielectric spectroscopy and magnetic hysteresis loops, respectively. The versatility of the films obtained makes them possible candidates for use as biomaterials or electronic device.

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Chemical, Biochemical, Functional, and Nutritional Characteristics of Collagen in Food Systems

Cited by 164 publications

References 625 publications

Effects of Soaking pH and Extracting Temperature on the Physicochemical Properties of Chicken Skin Gelatin

Effects of Soaking pH and Extracting Temperature on the Physicochemical Properties of Chicken Skin Gelatin

Heat processing changes the protein quality of canned cat foods as measured with a rat bioassay.

Microstructure and magneto-dielectric properties of the chitosan/gelatin-YIG biocomposites

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