2013
DOI: 10.1016/j.ijbiomac.2012.10.026
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Effect of fish collagen modification on its thermal and rheological properties

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Cited by 106 publications
(57 citation statements)
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“…7). The first peak occurred with the thermal denaturation of collagen (total or partial separation of the protein chains due to destruction of the hydrogen bonds) and the second peak with continued conformational changes of superhelix and in consequence with the complete destruction of the material (at this point the protein molecules disappear into amorphous state and the protein chains cannot refold themselves) [39]. According to the DSC spectra, the melting temperature of skeletal and head PSC was observed at 58.07 and 54.64 • C, respectively.…”
Section: Thermal Behaviorsmentioning
confidence: 99%
“…7). The first peak occurred with the thermal denaturation of collagen (total or partial separation of the protein chains due to destruction of the hydrogen bonds) and the second peak with continued conformational changes of superhelix and in consequence with the complete destruction of the material (at this point the protein molecules disappear into amorphous state and the protein chains cannot refold themselves) [39]. According to the DSC spectra, the melting temperature of skeletal and head PSC was observed at 58.07 and 54.64 • C, respectively.…”
Section: Thermal Behaviorsmentioning
confidence: 99%
“…Previous works carried out with different species such as fish showed the same behaviour; however, the range of temperature was observed between 25°C and 32°C. (Huang et al, 2011;Nalinanon et al, 2007;Safandowska & Pietrucha, 2013;Yan et al, 2008;Zhang et al, 2007). The thermal stability of collagen obeys to the matrix of hydrogen bonds.…”
Section: Viscositymentioning
confidence: 99%
“…These bonds connect the hydroxyl group of the hydroxyproline with the acid group of collagen. Therefore, differences in the amount of hydroxyproline are related to the differences in denaturation temperature of collagen (Nalinanon et al, 2007;Safandowska & Pietrucha, 2013;Selvakumar, Ling, Covington, & Lyddiatt, 2012). It is well known that the higher the amount of hydroxyproline, the higher the denaturation temperature of collagen (Gustavson, 1956).…”
Section: Viscositymentioning
confidence: 99%
“…Collagen plays an important role in the texture and structure of the flesh as it is responsible for the stability of the muscles (Cheng et al 2014), represents 30% of the total protein content of the fish and is the main structural component of the connective tissue (Darmanto et al 2014). Fish collagen is different from mammalian collagen as it has a lower temperature of denaturation and lower hydroxyproline content (Safandowska and Pietrucha 2013). The important characteristics of fish collagen are its thermal stability and mechanical strengths (Tierney et al 2009).…”
Section: Introductionmentioning
confidence: 99%