Effect of temperature on bighead carp (Hypophthalmichthys nobilis) skin collagen: Structure, emulsification and rheological properties
Temperature significantly affects the function and application of collagen. In this study, bighead carp skin collagen (SC) with a triple helix structure was prepared. Circular dichroism experiments revealed that at a thermal denaturation temperature (Td = 31.1 °C), the positive peak of SC disappeared, with a triple helix fraction of 24.11 %. Secondary structure results showed that the random coils (36.43 ± 2.93 %) became the dominant conformation at Td. Emulsifying property results showed that as the temperature increased, the emulsifying activity index improved. At 30 °C, the EAI value of the SC solution peaked at 161.83 ± 2.87 m<sup>2</sup>/g. Steady shear test results showed that the pseudoplasticity of SC solutions weakened as temperature increased. Dynamic frequency sweep results revealed that when the temperature was below Td, temperature increase mainly weakened the G' of the solution. This study provides valuable information for the processing and further application of collagen.
Authors
- Junde Chen (ORCID: https://orcid.org/0000-0003-1748-4374)
- Yushuang Li (ORCID: https://orcid.org/0000-0002-2002-7353)
- Ke Cong (ORCID: https://orcid.org/0000-0003-0745-5676)
- Shanshan Sun
- L. Wei
Institutions
- Xiamen University (CN)
- Ministry of Natural Resources (CN)
- Collaborative Innovation Center of Chemistry for Energy Materials (CN)
- Fujian Institute of Oceanography (CN)
Publication Details
- Journal
- Food Chemistry X
- Published
- 2025-12-01
- DOI
- https://doi.org/10.1016/j.fochx.2025.103372
- Primary Topic
- Collagen: Extraction and Characterization
- Type
- article
- Field-Weighted Citation Impact
- 0.00