Abstract：In order to explore the effect of ionic strength on the emulsification characteristics of pork collagen before and after cooking, this study evaluated the emulsification properties of soluble and insoluble pork collagen in the presence of different concentrations of NaCl (0.0, 0.2, 0.4 and 0.6 mol/L), including emulsification activity index (EAI), emulsion stability index (ESI), viscosity, emulsion microstructure, and solubility. The results showed that with increasing ionic strength, the solubility of soluble collagen decreased, the viscosity increased, EAI first increased and then decreased, while ESI exhibited the opposite trend; the solubility and viscosity of insoluble collagen increased, and both EAI and ESI showed a trend of first increase and then decrease. In conclusion, the change in ionic strength or heat treatment could significantly change the emulsification characteristics of both soluble and insoluble pork collagen.
祝超智，李珊珊，崔文明，赵改名，李佳麒，银 峰，焦阳阳，唐颖达. 离子强度对煮制前后猪肉胶原蛋白乳化特性的影响[J]. 肉类研究, 2020, 34(6): 8-13.
ZHU Chaozhi, LI Shanshan, CUI Wenming, ZHAO Gaiming, LI Jiaqi, YIN Feng, JIAO Yangyang, TANG Yingda. Effect of Ionic Strength on the Emulsification Characteristics of Pork Collagen before and after Cooking. Meat Research, 2020, 34(6): 8-13.
2020, Vol. 34 
