Effects of enzymolysis and glycosylation on the characteristics of porcine skin collagen

Abstract

[Objective] This study aimed to improve the processing characteristics of collagen. [Methods] Using pig skin collagen and enzymatic hydrolysis pig skin collagen (H-PC) as a control, the antioxidant, emulsification, and other functional properties of the complex after enzymatic hydrolysis and glycosylation (HG-PC) were analyzed. The structure of HG-PC was studied by UV-VIS spectrum, fluorescence spectrum, and Fourier infrared spectrum. [Results] The results showed that compared with PC and H-PC, the DPPH free radical scavenging rate, water retention, emulsification, emulsification stability, foaming stability, and foaming stability of HG-PC were significantly increased (P＜0.05). While the oil retention, surface hydrophobicity, and turbidity of HG-PC were significantly decreased (P＜0.05). The UV absorption intensity of HG-PC was increased, and the fluorescence intensity was decreased, the protein secondary structure of which was destroyed. [Conclusion] The synergistic modification of enzymatic hydrolysis and glycosylation can significantly change the properties of PC, and the synergistic modification effect is better than single modification.

Keywords

• collagen
• glycosylation
• cooperative modification
• functional characteristics
• structural characteristic