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KMID : 0380619870190050409
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Korean Journal of Food Science and Technology
1987 Volume.19 No. 5 p.409 ~ p.413
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Functional Properties of the Microcrystalline Collagen Manufactured from Raw Pigskins
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Abstract
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Microcrystalline collagen was manufactured from raw pigskins and its functional properties were measured. It showed a thixotropic behavior. The maximum viscosity was obtained at pH 3.5 and the viscosity increased with the increase of concentration in a nonlinear manner. The increase in temperature decreadsed the viscosity while the effect of temperature was greater at pH below 4.5. Foaming capacity was similar to that of gelatin but superior to that of egg white at 1%. The foam stability was inferior to that of egg white. Emulsifying capacity was lower than that of pork. Values from physical and chemical analysis were somewhat different from those of medical-grade microcrystalline collagen made from bovine corium collagen.
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