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Physicochemical and Functional Properties of Collagen Powder from Skate (Raja Kenojei) Skins  

Shon, Jin-Han (Department of Food Science and Technology Institute of Agricultural Science and Technology, Chonnam National University)
Eun, Jong-Bang (Department of Food Science and Technology Institute of Agricultural Science and Technology, Chonnam National University)
Publication Information
Food Science and Preservation / v.17, no.4, 2010 , pp. 435-443 More about this Journal
Abstract
Physicochemical and functional properties of collage from skate skin (Raja Kenojei) are examined depending on pH and NaCl concentration in the medium. The solubility decreased as NaCl concentration increased but, turbidity increased as concentration of collagen increased. Oil-holding capacity and water-holding capacity were similar to other fish skin collagens. Emulsion activity, creaming stability, and viscosity were lowest at where pH levels were isoelectric point regions of collagens. However, the higher pH values at 7.0-9.0 caused increasing foam expansion, foam viscosity, and gel strength. These results indicated that collagen from skate skin could be used as a functional ingredient for food and industrial applications.
Keywords
collagen; skate (Raja Kenojei) skin; functional properties; emulsion activity;
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