1.Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China; 2.Department of Food, Guangzhou City Polytechnic, Guangzhou 510405, China; 3.Shanwei Wufeng Marine Biotechnology Co. Ltd., Shanwei 516626, China
Abstract：This study was designed in order to investigate the structure and physicochemical properties of self-assembled collagen peptide (CP) from snakehead fish skin induced by low temperatures 20–52 ℃ and to compare changes in circular dichroism (CD) spectra, self-assembly kinetics, microstructure, gel strength, particle size, viscosity, denaturation temperature and infrared spectra during the aggregation process. The results indicated that the increase of temperature in the range of 20–30 ℃ could promote the self-assembly rate and aggregate stability of CP, reduce the assembly nucleation time by 13.5 min, lead to the formation of a more compact three-dimensional network, increase the average aggregate size, raise the gel strength significantly from 50.23 to 212.55 g/cm2 (P < 0.05), increase the maximum shear viscosity by 549.34% and β-sheet content by 45.42%, and significantly enhance the structural stability of CP. However, the increase of temperature in the range of 30–52 ℃ could facilitate the dissolution and flocculation of the fibrous network structure, decrease the gel strength by 97.87% (P < 0.05) and the average particle size of aggregates by 46.16% (P < 0.05), and reduce the maximum shear viscosity and β-sheet content. Differential scanning calorimetric (DSC) results showed that the higher the degree of self-assembly, the stronger the thermal stability. In conclusion, the fibrous network structure stability and physicochemical properties of CP could be effectively improved at a suitable temperature.
2021, Vol. 35 
