Effect of preparation method on physicochemical, scavenging, and proliferative properties of gelatin from Yak skin

NWIPB OpenIR

	Effect of preparation method on physicochemical, scavenging, and proliferative properties of gelatin from Yak skin
	Yang, Hongxia; Chen, Qi; Xiao, Yuancan; Li, Cen; Bi, Hongtao; Zhang, Ming; Wei, Lixin; Du, Yuzhi
	2020
发表期刊	JOURNAL OF FOOD PROCESSING AND PRESERVATION
摘要	The physicochemical, scavenging, and proliferative properties of gelatin from Yak skin that was affected by an extraction and drying method were investigated. The yield of freeze-dried enzymatic hydrolyzed gelatin (FEG) was the lowest, which had a lower oil binding capacity, water-holding capacity, metal chelating activity (p < .05), regular molecular weight distribution, and a clearly superior ability to promote lymphatic proliferation in mice than heat-concentrated heat-extracted gelatin (HCG), freeze-dried heat-extracted gelatin (FDG), and spray-dried heat-extracted gelatin (SDG). HCG has compactness and no obvious pore structure, while SDG has obvious particle structure. The results showed that heat is a key factor, which could influence the physicochemical and functional properties of gelatin. Freeze-dried enzymatic hydrolyzed gelatin is a reasonable preparation method to obtain the gelatin that with higher biological activity. Practical applications In recent years, handling of animal discards is demanded for the underutilization of animal resources. This study aimed to compare the properties of Yak skin gelatin with different prepared methods, and provide a scientific basis for the preparation of Yak skin gelatin. With these physicochemical and biological functions, Yak skin gelatin could be a potential ingredient used in food, pharmaceuticals, and cosmetics with different preparation.
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/60247
专题	中国科学院西北高原生物研究所
推荐引用方式 GB/T 7714	Yang, Hongxia,Chen, Qi,Xiao, Yuancan,et al. Effect of preparation method on physicochemical, scavenging, and proliferative properties of gelatin from Yak skin[J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION,2020.
APA	Yang, Hongxia.,Chen, Qi.,Xiao, Yuancan.,Li, Cen.,Bi, Hongtao.,...&Du, Yuzhi.(2020).Effect of preparation method on physicochemical, scavenging, and proliferative properties of gelatin from Yak skin.JOURNAL OF FOOD PROCESSING AND PRESERVATION.
MLA	Yang, Hongxia,et al."Effect of preparation method on physicochemical, scavenging, and proliferative properties of gelatin from Yak skin".JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020).