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SEPTEMER 2013 (published: 01.09.2013)
Number 3(17)
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Influence of destruction of the collagen structure on the hydrophilic properties of this process’ products
Murashev S.V.
Keywords: collagen, gluten, gelatosa
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Influence of destruction of the collagen structure on the hydrophilic properties of this process’ products
Collagen is a protein with the unique amino acid composition, structure and properties. Making considerable part of meat raw materials, collagen has a significant impact on its properties. Therefore, the changes occurring to collagen influence as the properties of the muscle tissue and the properties of products in which collagen or preparations derived therefrom, for example, the hydrolyzate included as an integral part. In this regard, in the illustrated modified hydrophilic properties of collagen degradation products depending on the characteristics of the process.
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Keywords: collagen, gluten, gelatosa
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License