Clean and sustainable extraction of gelatin: Effects of microwave and freeze-thaw on the crosslinking degree and hydrogen bond of fish skin collagen

被引：0

作者：

Feng, Xin ^{[1
]}

Zhu, Hankun ^{[1
]}

Wang, Yugui ^{[1
]}

Yu, Yong ^{[1
]}

Dai, Hongjie ^{[1
]}

Ma, Liang ^{[1
,2
,3
]}

Zhang, Yuhao ^{[1
,2
,3
]}

机构：

[1] Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China

[2] Chongqing Key Lab Special Food Cobuilt Sichuan & C, Chongqing 400715, Peoples R China

[3] Southwest Univ, Key Lab Luminescence Anal & Mol Sensing, Minist Educ, Chongqing 400715, Peoples R China

来源：

FOOD CHEMISTRY | 2025年 / 470卷

关键词：

Microwave; Freeze-thaw; Fish skin collagen; Covalent crosslinking; Molecular structure; NETWORKS;

D O I：

10.1016/j.foodchem.2024.142682

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The traditional gelatin extraction methods (acid-base) may hinder to their green applications due to mass energy consumption and pollution. Herein, we constructed a clean and sustainable gelatin extraction method, investigated the molecular mechanism of microwave treatment (0-360 min) and freeze-thaw on the gelatin extraction from the perspective of the crosslinking degree and hydrogen bonds. Microwave (0-60 min) can improve the hydrolysis degree (DH) and expose more enzyme cleavage sites of collagen by destroying the intramolecular and intermolecular covalent crosslinking. Freeze-thaw loosened the collagen structure mainly by destroying hydrogen bonds, further increased degree of freedom, DH and enzyme cleavage sites, improved the gelatin yield and gel strength. However, the long-term microwave treatment (60-360 min) severely damaged the covalent crosslinking, increased the DH and enzyme cleavage sites. Freeze-thaw further loosened the collagen structure, caused the rapid dissolution and degradation of subunit, improved the gelatin yield and reduced the gels strength.

引用

页数：12