Collagen from porcine skin: a method of extraction and structural properties

Ivan Fiodorovich Gorlov; Evgeniy Ivanovich Titov; Gennadiy Viacheslavovich Semenov; Marina Ivanovna Slozhenkina; Aleksandr Yurievich Sokolov; Ruslan Saferbegovich Omarov; Aleksandr Ivanovich Goncharov; Elena Yurievna Zlobina; Elena Viktorovna Litvinova; Ekaterina Vladimirovna Karpenko

doi:10.1080/10942912.2018.1466324

International Journal of Food Properties (Jan 2018)

Collagen from porcine skin: a method of extraction and structural properties

Ivan Fiodorovich Gorlov,
Evgeniy Ivanovich Titov,
Gennadiy Viacheslavovich Semenov,
Marina Ivanovna Slozhenkina,
Aleksandr Yurievich Sokolov,
Ruslan Saferbegovich Omarov,
Aleksandr Ivanovich Goncharov,
Elena Yurievna Zlobina,
Elena Viktorovna Litvinova,
Ekaterina Vladimirovna Karpenko

Affiliations

Ivan Fiodorovich Gorlov: Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production
Evgeniy Ivanovich Titov: Moscow State University of Food Production
Gennadiy Viacheslavovich Semenov: Moscow State University of Food Production
Marina Ivanovna Slozhenkina: Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production
Aleksandr Yurievich Sokolov: Plekhanov Russian University of Economics
Ruslan Saferbegovich Omarov: Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production
Aleksandr Ivanovich Goncharov: Plekhanov Russian University of Economics
Elena Yurievna Zlobina: Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production
Elena Viktorovna Litvinova: Moscow State University of Food Production
Ekaterina Vladimirovna Karpenko: Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production

DOI: https://doi.org/10.1080/10942912.2018.1466324
Journal volume & issue: Vol. 21, no. 1
pp. 1031 – 1042

Abstract

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This paper presents a study of the processing of collagen-containing raw material and its changes in the course of targeted complex processing by hydrolysis, including freeze-drying. The pH, chemical composition, penetration magnitude, and critical shear stress were determined. The dried samples were examined using Fourier-transform infrared spectroscopy, and their microstructures were characterized. The characteristic property of the product developed was determined to be the presence of a relatively homogeneous fibrillar structure that promotes the functional capacity of the proteinoid-forming fibres in the compositions of foods from different groups.

Published in International Journal of Food Properties

ISSN: 1094-2912 (Print); 1532-2386 (Online)
Publisher: Taylor & Francis Group
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.tandfonline.com/journals/ljfp

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