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高压处理对牛胶原蛋白特性的影响

Properties of Bovine Collagen as Influenced by High-Pressure Processing.

作者信息

Houška Milan, Landfeld Aleš, Novotná Pavla, Strohalm Jan, Šupová Monika, Suchý Tomáš, Chlup Hynek, Skočilas Jan, Štípek Jan, Žaloudková Margit, Šulc Miloslav

机构信息

Food Research Institute Prague, Radiová 1285/7, Hostivař, 10200 Prague, Czech Republic.

Institute of Rock Structure and Mechanics, Czech Academy of Sciences, V Holešovičkách 41, 18209 Prague, Czech Republic.

出版信息

Polymers (Basel). 2023 May 26;15(11):2472. doi: 10.3390/polym15112472.

DOI:10.3390/polym15112472
PMID:37299271
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10255401/
Abstract

The physical properties and structure of collagen treated with high-pressure technologies have not yet been investigated in detail. The main goal of this work was to determine whether this modern gentle technology significantly changes the properties of collagen. High pressure in the range of 0-400 MPa was used, and the rheological, mechanical, thermal, and structural properties of collagen were measured. The rheological properties measured in the area of linear viscoelasticity do not statistically significantly change due to the influence of pressure or the duration of pressure exposure. In addition, the mechanical properties measured by compression between two plates are not statistically significantly influenced by pressure value or pressure hold time. The thermal properties T and ∆H measured by differential calorimetry depend on pressure value and pressure hold time. Results from amino acids and FTIR analyses show that exposure of collagenous gels to high pressure (400 MPa), regardless of applied time (5 and 10 min), caused only minor changes in the primary and secondary structure and preserved collagenous polymeric integrity. SEM analysis did not show changes in collagen fibril ordering orientation over longer distances after applying 400 MPa of pressure for 10 min.

摘要

高压技术处理后的胶原蛋白的物理性质和结构尚未得到详细研究。这项工作的主要目标是确定这种现代温和技术是否会显著改变胶原蛋白的性质。使用了0 - 400 MPa范围内的高压,并测量了胶原蛋白的流变学、力学、热学和结构性质。在线性粘弹性区域测量的流变学性质,由于压力影响或压力暴露持续时间,在统计学上没有显著变化。此外,通过两板之间压缩测量的力学性质,不受压力值或压力保持时间的统计学显著影响。通过差示量热法测量的热性质T和∆H取决于压力值和压力保持时间。氨基酸和傅里叶变换红外光谱分析结果表明,胶原凝胶暴露于高压(400 MPa)下,无论施加时间(5分钟和10分钟)如何,仅导致一级和二级结构发生微小变化,并保留了胶原聚合物的完整性。扫描电子显微镜分析未显示在施加400 MPa压力10分钟后,胶原蛋白原纤维在较长距离上的排列方向发生变化。

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Conformational Changes in Proteins Caused by High-Pressure Homogenization Promote Nanoparticle Formation in Natural Bone Aqueous Suspension.高压均质化引起的蛋白质构象变化促进天然骨水悬浮液中纳米颗粒的形成。
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