4.7 Article

Improvement in physicochemical properties of collagen casings by glutaraldehyde cross-linking and drying temperature regulating

期刊

FOOD CHEMISTRY
卷 318, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.126404

关键词

Collagen casing; Glutaraldehyde; Cross-linking; Drying temperature; Physicochemical properties

资金

  1. National Natural Science Foundation of China [31801589, 31871846]
  2. Natural Science Foundation of Jiangsu Province [BK20180615]
  3. 111 project [B07029]
  4. national first-class discipline program of Food Science and Technology [JUFSTR20180204]
  5. program of Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China

向作者/读者索取更多资源

The physicochemical properties of collagen casings were successfully improved by glutaraldehyde (GA) crosslinking, where the properties could be further regulated by drying temperature. Transverse direction (TD) showed a lower heat shrinkage rate than that in machine direction (MD). GA cross-linking significantly improved the mechanical properties of films under wet and boiled state. The mechanical properties of films in MD were more susceptible to wet and boiling water. The chemical composition was unchanged after GA cross-linking, but higher drying temperatures led to higher triple helix contents. The GA cross-linking mainly promoted the low temperature thermostability of collagen casings. All film samples had a rough fibrous morphology and a majority of collagen fibers was oriented under the lower drying temperature (55 degrees C). These results reported in this study can be used to better guide the preparation of collagen casings.

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