Effects of different mechanical processes on the structural and powdery properties of insoluble undenatured type II collagen.

Yuan Wang, Shuqiao Yang, Liang Zhang, Fang Yuan, Like Mao, Jinfang Liu, Yanxiang Gao

Food chemistry 2023 Apr 16

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This study aimed to investigate the effects of dynamic high-pressure homogenization (DHPH), dynamic high-pressure microfluidization (DHPM), and wet media milling (WMM) processes on the particle size, microstructure, triple helix structure, wettability and suspension stability of insoluble undenatured type II collagen (IUC-II). The structural and powdery properties were regulated by different processes and parameters. By contrast, WMM-treated IUC-II showed smallest particle size (15.70 μm), highest wetting rate (216.94 mm/h) and best suspension stability. However, individual mechanical processes caused partial disruption of IUC-II triple helix structure. Low-acyl gellan gum (LAGG) could bind to IUC-II through hydrogen bonds and hydrophobic interactions, which protected the triple helix structure and further enhanced powdery properties of IUC-II treated by WMM process, but restrained the soluble transition during digestion. These results demonstrated that WMM process was more suitable for enhancing powdery properties of IUC-II, while the triple helix structure of IUC-II could be effectively protected by LAGG. Copyright © 2022 Elsevier Ltd. All rights reserved.

Citation

Yuan Wang, Shuqiao Yang, Liang Zhang, Fang Yuan, Like Mao, Jinfang Liu, Yanxiang Gao. Effects of different mechanical processes on the structural and powdery properties of insoluble undenatured type II collagen. Food chemistry. 2023 Apr 16;406:135068