Effects of different sterilization methods on the quality and antioxidant activity of soft collagen jelly

In this research, pigskin collagen enzyme solution was used as main raw material to make a soft collagen jelly, on the basis of this, the effects of different sterilization methods ( pasteurization, atmospheric pressure boiling water sterilization, high pressure steam sterilization) on the quality and antioxidant activity of soft collagen gel were investigated.Results showed that the color of soft collagen jelly with high pressure steam sterilization was yellow, the hardness, flexibility and chewiness were decreased significantly ( p < 0.05) .After different sterilization process, there were four protein components separated by ultrafiltration ( > 50, 10⁵0, 5¹0, < 5 k Da) , and macromolecular protein ( > 50 k Da) accounted for the biggest percentage, the content of protein which were 5¹0 k Da and < 5 k Da of atmospheric pressure boiling water sterilization were highest, accounted for 25.71% and9.48%, the scavenging activity of DPPH· and ·OH was strongest in atmospheric pressure boiling water sterilization group, IC50 were 0.042 g/m L and 0.093 g/m L, and the soft collagen jelly showed a bright colour and good elasticity.In conclusion, atmospheric pressure boiling water sterilization not only has good sterilization effect, also can keep soft collagen jelly's texture and antioxidant activity better, which lay the foundation for the new soft collagen jelly's processing technology.