Physical crosslinkings of edible collagen casing

Wang, Wenhang; Zhang, Yi; Ye, Ran; Ni, Yonghao

doi:10.1016/j.ijbiomac.2015.09.032

Cited by 65 publications

(30 citation statements)

References 48 publications

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“…As such, the artificial collagen casings hold almost half of the market share in the sausage industries because of their uniformed size, sanitary nature, etc. [8]. However, our previous study showed that the artificial film prepared from natural collagen has poor mechanical properties and a high swelling ratio because of the layered structure with a large gap filled with fine collagen fibrils [9].…”

Section: Introductionmentioning

confidence: 98%

Effect of the Application of a Dehydrothermal Treatment on the Structure and the Mechanical Properties of Collagen Film

Chen

Zhou

et al. 2020

Materials

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Dehydrothermal (DHT) treatment was used to improve the properties of collagen casings because of its non-cytotoxicity. Understanding the effects of DHT treatment on the structure and mechanical properties of collagen films is beneficial to developing satisfying collagen casings. Herein, DHT treatment with various temperatures (85–145 °C) and timescales (1–7 days) were investigated. It was clarified that the chemical crosslinking covalent bond between collagen molecules was formed after the DHT treatment. Crosslinking density increased with increasing DHT treatment temperatures, contributing to the increase of tensile strength up to over three times of that of the untreated collagen film. The increased crosslinking density was also found when increasing the DHT treatment time, and the maximum was obtained in 3 days. Further DHT treatment time did not change the crosslinking density. The damage in the triple helix structure and the self-assembly of collagen molecules were observed from IR and SAXS. The extent of denaturation increased with increasing DHT treatment temperature and time, although the effect of the DHT treatment time on the denaturation was more moderate. When the DHT treatment temperature was as high as 145 °C or the DHT treatment time exceeded 5 days, serious denaturation occurs, leading to the deterioration of mechanical properties.

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Section: Introductionmentioning

confidence: 98%

Effect of the Application of a Dehydrothermal Treatment on the Structure and the Mechanical Properties of Collagen Film

Chen

Zhou

et al. 2020

Materials

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“…Moreover, the unique triple helix structure endows collagen with superior mechanical strength . In food applications, collagen has long been successfully used as an artificial casing preparation . Physiologically, four to eight collagen molecules aggregate via fibrillogenesis into microfibrils .…”

Section: Introductionmentioning

confidence: 99%

“…Some attempts have been recently made in the food‐related areas. Wang et al . reported that ultraviolet irradiation (UV) and dehydrothermal treatment (DHT) could be potentially used as safe alternatives to chemical crosslinking for the production of collagen casing.…”

Section: Introductionmentioning

confidence: 99%

Effect of in situ apatite on performance of collagen fiber film for food packaging applications

Wang

Liu

et al. 2016

J of Applied Polymer Sci

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This study attempted to prepare apatite in situ in acid‐swollen cowhide collagen film by an ammonia gas fumigating method and assess its reinforcement effect on a collagen fiber film for food packaging applications. The X‐ray diffraction and Fourier transform infrared spectroscopy results confirmed the successful synthesis of apatite in collagen fiber films. SEM images showed that tiny apatite particles appeared as a coating on the film surface and also made the film's inner structure more compact and less porous than pure collagen fiber film. Apatite significantly (p < 0.05) increased the tensile strength and improved the water vapor barrier and water insolubility properties of collagen fiber film. Moreover, the thermogravimetric and differential scanning calorimetry results confirmed that the thermal stability of collagen was improved with the increasing apatite. The in situ–synthesized apatite provided a practical reinforcement approach to improving the collagen fiber film's performance and benefited its application as a food packaging material. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2016, 133, 44154.

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“…One of using collagen as an edible film today is as a packaging in the meat industry (Wang et al, 2015). The use of whey protein combined with glycerol also been developed as a packaging material (Perez et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Properties of Edible Film Produced using Combination of Collagen Extracts of Bligon Goatskin with Glycerol

Said¹,

Erwanto²,

Abustam³

2016

American Journal of Animal and Veterinary Sciences

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Edible films are one of packaging products that environmental friendly. Edible films can produce from the by-products of the slaughtering of livestock locally. Edible films used as materials packaging of foodstuff to protect food products of contamination of air, light, lipid, dissolved substances and microorganisms. One of the main advantages of edible film packaging is a natural character, so it can consume together with such food products. The purpose of this study was to evaluate the properties of edible film that produced from a combination of collagen extracts from glycerol as a plasticizer. The study was using collagen extract produced from materials of goatskin, Bligon types and ages 2-2.5 years as the main material and glycerol as ingredients plasticizer. Methods of this study were using experiment design with completely randomized pattern unidirectional the design. Three concentrations of glycerol applied, namely: 80%; 90% and 100% (of the total extract collagen in the mix) combined with 10% (w/v) extract collagen. The results showed that the difference concentration of glycerol that used in the mix effect in the thickness, tensile strength and elongation, but no significant on the solubility, water vapor transmission rate (WVTR) as well as a w values of edible films. The study implication was the application F 1 formula (10 g (10%) of extract collagen solid + 8 g of glycerol (80%) + 100 mL of distilled water) generating properties of edible films better.

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Physical crosslinkings of edible collagen casing

Cited by 65 publications

References 48 publications

Effect of the Application of a Dehydrothermal Treatment on the Structure and the Mechanical Properties of Collagen Film

Effect of the Application of a Dehydrothermal Treatment on the Structure and the Mechanical Properties of Collagen Film

Effect of in situ apatite on performance of collagen fiber film for food packaging applications

Properties of Edible Film Produced using Combination of Collagen Extracts of Bligon Goatskin with Glycerol

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