Effect of Microfluidization-enzyme Treatment on Structure and Physicochemical Properties of Collagen from Tilapia Skin
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Abstract:
The effect of the enzymatic extraction treatment coupled with microfluidization on structure and physicochemical properties of tilapia skin collagen was investigated. Synergistic modification of three different kinds of enzymes and microfluidization was used in fish skin collagen, and their texture characteristics, rheological properties and microstructure were studied and compared in this study. The results showed that the diameter of collagen particles became smaller and more uniform, and the viscosity increased. The network structure of collagen was densely uniform, the gel strength, hardness, gumminess of collagen were increased by 75.17% and 14.44%, 27.26% and 77.66%, 67.87% and 8.90% after microstructure-Trypsin and microstructure-Pepsin, respectively. The network structure of collagen was loose and non-uniform, the gel strength, hardness, gumminess of collagen were decreased by 21.06%, 35.96%, and 28.28%, respectively. The sensory scores of fish skin collagen of microstructure-Pepsin treatment were highest in the sensory experiment, and more easily accepted by people. The results benefit to the utilization of by-product of Tilapia industry.
