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Insights into microstructure, physicochemical characteristics and functional properties of collagen extracted from various livestock skins

文献类型： 外文期刊

作者： Zhu, Ming 1 ; Li, Shaobo 1 ; Chen, Li 1 ; Cheng, Chengpeng 1 ; Yu, Jiangying 1 ; Zheng, Xiaochun 1 ; Guan, Wenqiang 2 ; Zhang, Dequan 1 ;

作者机构： 1.Minist Agr & Rural Affairs, Key Lab Agroprod Qual & Safety Control Storage & T, Beijing, Peoples R China

2.Tianjin Univ Commerce, Tianjin Key Lab Food Biotechnol, Tianjin, Peoples R China

关键词： sheepskin collagen; gel strength; rheological properties; thermal stability

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.5； 五年影响因子：4.2 ）

ISSN： 0022-5142

年卷期： 2025 年

页码：

收录情况： SCI

摘要： BACKGROUNDAiming to systematically assess the functional properties of collagen from livestock by-products, the present study examined the rheological properties, thermal stability and microstructure of collagen extracted from sheep, pig, cow and donkey skins.RESULTSSheep skin collagen exhibited a gel strength of 446.71 g, which was 2.47 times higher than that of donkey skin collagen. Differential scanning calorimetry revealed sheep skin collagen's denaturation temperature (109.61 degrees C) exceeded that of pig (87.92 degrees C), cow (62.14 degrees C) and donkey (96.46 degrees C) collagen, indicating superior thermal stability. Amino acid analysis showed sheep skin collagen contained elevated proline (176.32 g kg-1) and hydroxyproline (190.50 g kg-1) levels, reinforcing its triple-helical structure. Scanning electron microscopy confirmed sheep skin collagen's dense, interconnected fibrillar network, correlating with enhanced mechanical integrity.CONCLUSIONSheep skin collagen exhibits exceptional physicochemical properties, making it a promising material for gel-based foods (e.g. confectionery, meat analogs) and biodegradable packaging. These findings support the sustainable utilization of livestock by-products, aligning with circular economy principles. (c) 2025 Society of Chemical Industry.

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