Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7588352 | Food Chemistry | 2016 | 12 Pages |
Abstract
The cryoprotective effect of chicken collagen hydrolysate (CCH) obtained from chicken skin was investigated at 0%, 4%, 8% and 12% (w/w) on natural actomyosin (NAM) model system to elucidate the possible mechanism. Ice dimensions in the NAM dispersions were measured after 7 thermal cycles (stabilized at â20 °C and cycled between â16 °C to â12 °C) using a polarized microscope, demonstrating a significant reduction of ice crystal size induced by CCH. To determine the ice-controlling effect of CCH on protein freeze-denaturation, NAM samples were subjected to 7 freeze-thaw cycles between â20 °C and 4 °C. The results suggest that the presence of CCH can inhibit the ice crystals growth in NAM to reduce protein freeze-denaturation and oxidation similarly to the commercial cryoprotectants, resulting in higher protein solubility and a better gel structure with higher digestibility after freeze-thaw cycles.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lihui Du, Mirko Betti,