INFLUENCE OF DIFFERENT FOOD ADDITIVES AND INGREDIENTS ON THE TECHNOLOGICAL CHARACTERISTICS OF ANIMAL PROTEINS

• Main Authors: N. A. Drozdova, V. V. Nasonova
• Format: Article
• Language: English
• Published: The V.M. Gorbatov All-Russian Meat Research Institute 2016-10-01
• Series: Teoriâ i Praktika Pererabotki Mâsa
• Subjects: collagen protein; ph; denaturation temperature; influence salts/acids/alkalis on collagen
• Online Access: https://www.meatjournal.ru/jour/article/view/29

In the present review, we focus on the features of the collagen structure. In particular, we report the correlation between the amount of proline and hydroxyproline and the temperature of denaturation, as well as the changes of collagen structure after thermal treatment. After cooling, denaturated collagen forms dense jellies which may absorb a large amount of water. The influence of pH on the denaturalion temperature, solubility andthe strength characteristics of collagen-containing proteins are described. The review also describes the data on the influence of various food additives and chemicals (acids, alkalis, salts i.a. phosphates, hydrocolloids) on the collagen protein structure and technological properties. The effect of acids, alkalis, salts on the properties of collagen dependson the nature and strength of the ions and their affinity for the collagen ions. The interactions between the collagen proteins and hydrocolloids result in the synergetic effect. Phosphates and collagen form solid structures.