INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS
In the present review, we focus on the features of the collagen structure. In particular, we report the correlation between the amount of proline and hydroxyproline and the temperature of denaturation, as well as the changes of collagen structure after thermal treatment. After cooling, denaturated c...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2016-10-01
|
| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/29 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850025819812921344 |
|---|---|
| author | N. A. Drozdova V. V. Nasonova |
| author_facet | N. A. Drozdova V. V. Nasonova |
| author_sort | N. A. Drozdova |
| collection | DOAJ |
| description | In the present review, we focus on the features of the collagen structure. In particular, we report the correlation between the amount of proline and hydroxyproline and the temperature of denaturation, as well as the changes of collagen structure after thermal treatment. After cooling, denaturated collagen forms dense jellies which may absorb a large amount of water. The influence of pH on the denaturalion temperature, solubility andthe strength characteristics of collagen-containing proteins are described. The review also describes the data on the influence of various food additives and chemicals (acids, alkalis, salts i.a. phosphates, hydrocolloids) on the collagen protein structure and technological properties. The effect of acids, alkalis, salts on the properties of collagen dependson the nature and strength of the ions and their affinity for the collagen ions. The interactions between the collagen proteins and hydrocolloids result in the synergetic effect. Phosphates and collagen form solid structures. |
| format | Article |
| id | doaj-art-4d94bdc3888540a3bf5981d989be0e88 |
| institution | DOAJ |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2016-10-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-4d94bdc3888540a3bf5981d989be0e882025-08-20T03:00:44ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2016-10-0113485610.21323/2414-438X-2016-1-3-48-5621INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINSN. A. Drozdova0V. V. Nasonova1The V.M. Gorbatov All-Russian Meat Research InstituteThe V.M. Gorbatov All-Russian Meat Research InstituteIn the present review, we focus on the features of the collagen structure. In particular, we report the correlation between the amount of proline and hydroxyproline and the temperature of denaturation, as well as the changes of collagen structure after thermal treatment. After cooling, denaturated collagen forms dense jellies which may absorb a large amount of water. The influence of pH on the denaturalion temperature, solubility andthe strength characteristics of collagen-containing proteins are described. The review also describes the data on the influence of various food additives and chemicals (acids, alkalis, salts i.a. phosphates, hydrocolloids) on the collagen protein structure and technological properties. The effect of acids, alkalis, salts on the properties of collagen dependson the nature and strength of the ions and their affinity for the collagen ions. The interactions between the collagen proteins and hydrocolloids result in the synergetic effect. Phosphates and collagen form solid structures.https://www.meatjournal.ru/jour/article/view/29collagen proteinphdenaturation temperatureinfluence salts/acids/alkalis on collagen |
| spellingShingle | N. A. Drozdova V. V. Nasonova INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS Теория и практика переработки мяса collagen protein ph denaturation temperature influence salts/acids/alkalis on collagen |
| title | INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS |
| title_full | INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS |
| title_fullStr | INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS |
| title_full_unstemmed | INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS |
| title_short | INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS |
| title_sort | influence of different food additives and ingredients on the technological characteristics of animal proteins |
| topic | collagen protein ph denaturation temperature influence salts/acids/alkalis on collagen |
| url | https://www.meatjournal.ru/jour/article/view/29 |
| work_keys_str_mv | AT nadrozdova influenceofdifferentfoodadditivesandingredientsonthetechnologicalcharacteristicsofanimalproteins AT vvnasonova influenceofdifferentfoodadditivesandingredientsonthetechnologicalcharacteristicsofanimalproteins |