The comprehensive evaluation of two collagen gels used for sausage casing extrusion purposes: The role of the structural and mechanical properties

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F67985891%3A_____%2F23%3A00568968" target="_blank" >RIV/67985891:_____/23:00568968 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00027022:_____/23:N0000048 RIV/68407700:21220/23:00361958

Výsledek na webu

<a href="https://doi.org/10.1016/j.jfoodeng.2022.111387" target="_blank" >https://doi.org/10.1016/j.jfoodeng.2022.111387</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2022.111387" target="_blank" >10.1016/j.jfoodeng.2022.111387</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The comprehensive evaluation of two collagen gels used for sausage casing extrusion purposes: The role of the structural and mechanical properties

Popis výsledku v původním jazyce

The rheological properties of collagen comprise one of its most important characteristics in terms of the casing extrusion process. However, it is unclear which level of the collagen structure significantly affects the rheological behaviour of collagen gels. This study concerned the comprehensive analysis of two differing bovine collagen gels with glycerol intended for the extrusion of casings focusing on their chemical compositions and structures and their effects on the rheological properties. Although only minor differences were determined in terms of the primary and secondary structures, significant differences were discovered concerning the rheological properties. The differences were found to correlate with the differing directionality of the collagen fibril bundles. In conclusion, the tertiary and quaternary structures of collagen affect its rheological properties more significantly than do its primary and secondary structures. These results suggest the importance of these two collagen structure levels in terms of the mechanical behaviour of collagen materials.

Název v anglickém jazyce

The comprehensive evaluation of two collagen gels used for sausage casing extrusion purposes: The role of the structural and mechanical properties

Popis výsledku anglicky

The rheological properties of collagen comprise one of its most important characteristics in terms of the casing extrusion process. However, it is unclear which level of the collagen structure significantly affects the rheological behaviour of collagen gels. This study concerned the comprehensive analysis of two differing bovine collagen gels with glycerol intended for the extrusion of casings focusing on their chemical compositions and structures and their effects on the rheological properties. Although only minor differences were determined in terms of the primary and secondary structures, significant differences were discovered concerning the rheological properties. The differences were found to correlate with the differing directionality of the collagen fibril bundles. In conclusion, the tertiary and quaternary structures of collagen affect its rheological properties more significantly than do its primary and secondary structures. These results suggest the importance of these two collagen structure levels in terms of the mechanical behaviour of collagen materials.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

20303 - Thermodynamics

Projekt

<a href="/cs/project/GA21-07851S" target="_blank" >GA21-07851S: Studium metod modifikace mechanických vlastností a struktury kolagenní hmoty</a><br>

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food Engineering

ISSN

0260-8774

e-ISSN

1873-5770

Svazek periodika

343

Číslo periodika v rámci svazku

APR 2023

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

14

Strana od-do

111387

Kód UT WoS článku

000921112700001

EID výsledku v databázi Scopus

2-s2.0-85144351840