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| Functional Properties of Emulsion-Type Pigskin Collagen |
| HU Na;QIAO Meiliang;LIU Yi;MA Changwei |
| College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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Abstract This study researches emulsification properties and nitrogen solubility index (NSI) of emulsion-type collagen which the molecular weight mainly distributes from 50,000 Dalton to more than 100,000 Dalton. Papers get the following results: Its solubility increases from 50% to 80% when the heating temperature initially increases, and the change is leveling off after 60℃; with the environmental pH value increasing the solubility increases from 76% to 61%. When the environmental pH value increases, its emulsification property decreases from 0.642 to 0.364, but when pH>7.0 the tendency gets to flatten; as the sample concentration increases its emulsification property increases from 0.428 to 0.912, and the emulsification property is the maximum when sample concentration is 0.8%; with the electrolyte concentration increasing its emulsification property initially increases from 0.564 to 0.601, but when the electrolyte concentration is more than 0.1mol/L, its emulsification property is declining as the electrolyte concentration increases.
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2010, Vol. 24 
