Emulsifying Properties of Pigskin Collagen Peptides with Different Molecular Weights

doi:10.7506/spkx1002-6630-201115003

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (15): 10-13.doi: 10.7506/spkx1002-6630-201115003

• Basic Research • Previous Articles Next Articles

Emulsifying Properties of Pigskin Collagen Peptides with Different Molecular Weights

YU Dong-hua1,2 ，XU Zhi-hong2,* ，WEI Zhen-cheng2，ZHANG Ye-hui2，ZHOU Ling-ling1,2，WANG Chong1,2

(1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；2.Key Laboratory of Functional Food, Ministry of Agriculture, Bio-technology Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China)

Online:2011-08-15 Published:2011-07-26

Abstract

Abstract: Ultra-filtration was used to separate pigskin collagen hydrolysate prepared by sequential hydrolysis with alcalase followed by papain and three peptide fractions including PCH1, PCH2 and PCH3 were obtained. Colorimetry was used to determinate the emulsifying capacity and emulsion stability of PCH1, PCH2 and PCH3 under various conditions of pH, soluble protein concentration and oil amount. The results showed that the emulsifying capacity and emulsion stability of PCH1, PCH2 and PCH3 could be greatly affected by pH, soluble protein concentration and oil amount (P＜0.05). Soluble protein concentration was found to be the most obvious affecting factor. In addition, PCH2 and PCH3 had stronger emulsifying capacity than PCH1 (P＜0.05). PCH peptide having better emulsifying properties was determined to have a lower molecular weight.

Key words: pigskin, hydrolysate, emulsifying activity, emulsion stability

CLC Number:

TS251.92

YU Dong-hua ，XU Zhi-hong ，WEI Zhen-cheng，ZHANG Ye-hui，ZHOU Ling-ling，WANG Chong. Emulsifying Properties of Pigskin Collagen Peptides with Different Molecular Weights[J]. FOOD SCIENCE, 2011, 32(15): 10-13.

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Emulsifying Properties of Pigskin Collagen Peptides with Different Molecular Weights

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