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Articles 151 - 151 of 151
Full-Text Articles in Food Processing
Effects Of Thermal Treatment On The Binding Ability Of Type I Collagen Toaroma Compounds Of Broth, Xiaolin Luo, Yi Yuan, Xiangyi Chen, Shutao Liu
Effects Of Thermal Treatment On The Binding Ability Of Type I Collagen Toaroma Compounds Of Broth, Xiaolin Luo, Yi Yuan, Xiangyi Chen, Shutao Liu
Journal of Food Science and Biotechnology
[Objective ] This study aims to reveal the interactions between collagen and volatile compounds during the cooking process.[Method ] The relative molecular weight,particle size,solubility,secondary structure,and surface hydrophobicity of collagen and the droplet size of the collagen emulsion were studied.Furthermore,the binding ability of collagen to volatile compounds of the aqueous and emulsion systems of collagen was measured.[Result ] As the heating time was extended,the triple-helix structure of collagen was destroyed and the polypeptide chains were degraded,which were accompanied with the decrease in surface hydrophobicity,increase in solubility,and heat-induced aggregation.The binding ability of collagen to volatile compounds gradually decreased with the extension of …