Research Progress on Preparation and Application in Food Industry of Bone Collagen

WU Wenxia; YU Tonghui; ZHU Yi; WANG Qingling; LU Shiling; LIU Chengjiang; DONG Juan

doi:10.13386/j.issn1002-0306.2021070289

Volume 43 Issue 13

Jun. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(13): 445-454. > DOI: 10.13386/j.issn1002-0306.2021070289

WU Wenxia, YU Tonghui, ZHU Yi, et al. Research Progress on Preparation and Application in Food Industry of Bone Collagen[J]. Science and Technology of Food Industry, 2022, 43(13): 445−454. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021070289.

Citation:

PDF (2830 KB)

Research Progress on Preparation and Application in Food Industry of Bone Collagen

1.
School of Food Science and Technology, Shihezi University, Shihezi 832000, China
2.
Xinjiang Academy of Agricultural Reclamation Science, Shihezi 832000, China

More Information

Received Date: July 25, 2021
Available Online: April 24, 2022

Graphical Abstract

Abstract

Abstract

Bone is the main by-product of animal after slaughtering and is rich in collagen. First, the preparation of bone collagen, involved pretreatment of bone raw materials, extraction, isolation and purification of bone collagen, are introduced. Then its application in food industry including functional food and food packaging, are reviewed in this article from the aspects of structure and properties of bone collagen. This paper will provide ideas for the efficient utilization of animal bone collagen.
- bone collagen,
- preparation,
- food industry,
- application

FullText(HTML)

References (91)

References

[1]	范丽森, 孙亚军, 赵伟. 畜禽骨加工及其余料利用工艺的研究进展[J]. 现代食品,2019(20):110−112. [FAN Lisen, SUN Yajun, ZHAO Wei. Research progress on bone processing and utilization of livestock and poultry[J]. Modern Food,2019(20):110−112. FAN Lisen, SUN Yajun, ZHAO Wei. Research progress on bone processing and utilization of livestock and poultry[J]. Modern Food, 2019(20): 110-112.
[2]	TOPPE J, ALBREKTSEN S, HOPE B, et al. Chemical composition, mineral content and amino acid and lipid profiles in bones from various fish species[J]. Comparative Biochemistry & Physiology Part B Biochemistry & Molecular Biology,2007,146(3):395−401.
[3]	周小翠, 靳国锋, 金永国, 等. 畜禽骨蛋白水解及多肽螯合钙研究进展[J]. 肉类研究,2015(8):31−36. [ZHOU Xiaocui, JIN Guofeng, JIN Yongguo, et al. Current status and progress of studies on protein hydrolysis of livestock and poultry bones and peptide chelated calcium[J]. Meat Research,2015(8):31−36. ZHOU Xiaocui, JIN Guofeng, JIN Yongguo, et al. Current status and progress of studies on protein hydrolysis of livestock and poultry bones and peptide chelated calcium[J]. Meat Research, 2015(8): 31-36.
[4]	李桂星. 羊骨素及其衍生化产品提取制备工艺研究[D]. 北京: 北京林业大学, 2012. LI Guixing. Study on extraction, preparation of sheep bone extracts and its derivative products[D]. Beijing: Beijing Forestry University, 2012.
[5]	IKOMA T, KOBAYASHI H, TANAKA J, et al. Physical properties of type I collagen extracted from fish scales of Pagrus major and Oreochromis niloticas[J]. International Journal of Biological Macromolecules,2003,32(3-5):199−204. doi: 10.1016/S0141-8130(03)00054-0
[6]	CAO S, WANG Y, XING L, et al. Structure and physical properties of gelatin from bovine bone collagen influenced by acid pretreatment and pepsin[J]. Food and Bioproducts Processing,2020,121:213−223. doi: 10.1016/j.fbp.2020.03.001
[7]	吴婷. 牦牛骨胶原蛋白提取纯化及结构解析[D]. 兰州: 甘肃农业大学, 2017. WU Ting. Study on the extraction, purification and structure analysis of collagen from yak bone[D]. Lanzhou: Gansu Agricultural University, 2017.
[8]	樊世芳, 王利强, 游柳青, 等. 鱼鳞胶原蛋白的研究进展[J]. 包装工程,2014,35(23):6−12. [FAN Shifang, WANG Liqiang, YOU Liuqing, et al. Research progress in fish scale collagen[J]. Packaging Engineer,2014,35(23):6−12. FAN Shifan, WANG Liqiang, YOU Liuqing, et al. Research progress in fish scale collagen[J]. Packaging Engineer, 2014, 35(23): 6-12.
[9]	HOU P Z, REGENSTEIN J M. Optimization of extraction conditions for pollock skin gelatin[J]. Journal of Food Science,2004,69(5):C393−C398.
[10]	FERRARO V, GAILLARD-MARTINIE B, SAYD T, et al. Collagen type I from bovine bone. Effect of animal age, bone anatomy and drying methodology on extraction yield, self-assembly, thermal behavior and electrokinetic potential[J]. International Journal of Biological Macromolecules,2017,97:55−66. doi: 10.1016/j.ijbiomac.2016.12.068
[11]	吴缇, 陈舜胜. 斑点叉尾鮰鱼骨胶原蛋白的提取与特性研究[J]. 食品工业科技,2009,30(3):263−266. [WU Ti, CHEN Shunsheng. Study on extraction and characteristics of the collage from channel catfish bone[J]. Science and Technology of Food Industry,2009,30(3):263−266. WU Ti, CHEN Shunsheng. Study on extraction and characteristics of the collage from channel catfish bone[J]. Science and Technology of Food Industry, 2009, 30(3): 263-266.
[12]	CHEN J, LI L, YI R, et al. Extraction and characterization of acid-soluble collagen from scales and skin of tilapia (Oreochromis niloticus)[J]. LWT-Food Science and Technology,2016,66:453−459. doi: 10.1016/j.lwt.2015.10.070
[13]	刘丽莉. 牛骨降解菌的筛选及其发酵制备胶原多肽螯合钙的研究[D]. 武汉: 华中农业大学, 2010. LIU Lili. Rearch on screening the bovine bone-degraded bacteria and preparation of collagen-derived polypeptides chelated calcium by fermentation[D]. Wuhan: Huazhong Agricultural University, 2010.
[14]	岳鉴颖. 鸡骨蛋白凝胶特性研究及应用[D]. 北京: 中国农业科学院, 2017. YUE Jianying. Study of gel properties and application of chicken bone protein[D]. Beijing: Chinese Academy of Agricultural Sciences, 2017.
[15]	AHMED R, HAQ M, CHUN B S. Characterization of marine derived collagen extracted from the by-products of bigeye tuna (Thunnus obesus)[J]. International Journal of Biological Macromolecules,2019,135:668−676. doi: 10.1016/j.ijbiomac.2019.05.213
[16]	DUAN R, ZHANG J, DU X, et al. Properties of collagen from skin, scale and bone of carp (Cyprinus carpio)[J]. Food Chemistry,2009,112(3):702−706. doi: 10.1016/j.foodchem.2008.06.020
[17]	NAGAI T, SUZUKI N. Isolation of collagen from fish waste material-skin, bone and fins[J]. Food Chemistry,2000,68(3):277−281. doi: 10.1016/S0308-8146(99)00188-0
[18]	MURALIDHARAN N, SHAKILA R J, SUKUMAR D, et al. Skin, bone and muscle collagen extraction from the trash fish, leather jacket (Odonus niger) and their characterization[J]. Journal of Food Science and Technology,2013,50(6):1106−1113. doi: 10.1007/s13197-011-0440-y
[19]	梁健华, 赖俏荣, 梁杏. 酶法提取对牛胶原蛋白性质及端肽切除的影响[J]. 食品科技,2018,43(10):166−173. [LIANG Jianhua, LAI Qiaorong, LIANG Xing. Effects of enzymatic extraction on the properties of bovine collagen and removal of terminal peptide[J]. Food Science and Technology,2018,43(10):166−173. LIANG Jianhua, LAI Qiaorong, LIANG Xing. Effects of enzymatic extraction on the properties of bovine collagen and removal of terminal peptide[J]. Food Science and Technology, 2018, 43(10): 166-173.
[20]	胡颀, 步婷婷, 于松峰, 等. 牛骨源胶原蛋白肽的制备及其生理活性研究进展[J]. 食品工业科技,2020,41(15):357−364. [HU Qi, BU Tingting, YU Songfeng, et al. Research progress on preparation and biological activity of bovine bone collagen peptides[J]. Science and Technology of Food Industry,2020,41(15):357−364. HU Qi, BU Tingting, YU Songfeng, et al. Research progress on preparation and biological activity of bovine bone collagen peptides[J]. Science and Technology of Food Industry, 2020, 41(15): 357-364.
[21]	王晓军, 吴婷, 贾伟, 等. 酸法和酶法提取牦牛骨胶原蛋白的特性分析[J]. 食品科学,2018,39(12):101−106. [WANG Xiaojun, WU Ting, JIA Wei, et al. Comparative analysis of collagen extracted from yak bones using acidic and enzymatic treatment[J]. Food Science,2018,39(12):101−106. doi: 10.7506/spkx1002-6630-201812016 WANG Xiaojun, WU Ting, JIA Wei, et al. Comparative analysis of collagen extracted from yak bones using acidic and enzymatic treatment[J]. Food Science, 2018, 39(12): 101-106. doi: 10.7506/spkx1002-6630-201812016
[22]	叶韬, 林琳, 张晓霞, 等. 罗非鱼骨胶原蛋白质的提取及其性质[J]. 食品与生物技术学报,2015,34(3):302−310. [YE Tao, LIN Lin, ZHANG Xiaoxia, et al. Extraction and characterization of collagen from tilapia bone[J]. Journal of Food Science and Biotechnology,2015,34(3):302−310. YE Tao, LIN Lin, ZHANG Xiaoxia, et al. Extraction and characterization of collagen from tilapia bone[J]. Journal of Food Science and Biotechnology, 2015, 34(3): 302-310.
[23]	HIDAYAT G, DEWI E N, RIANINGSIH L. Characteristics of bone gelatin tilapia (Oreochromis niloticus) processed by using hydrolysis with phosphoric acid and papain enzyme[J]. Journal Pengolahan Hasil Perikanan Indonesia,2016,19(1):69−78. doi: 10.17844/jphpi.v19i1.11698
[24]	刘丽莉, 马美湖, 杨协力. 牛骨Ⅰ型胶原蛋白提取及结构表征[J]. 食品科学,2010,31(2):87−91. [LIU Li1i, MA Meihu, YANG Xie1i. Extraction and characterization of type Ⅰ collagen from bovine bone[J]. Food Science,2010,31(2):87−91. LIU Li1i, MA Meihu, YANG Xie1i. Extraction and characterization of type Ⅰ collagen from bovine bone[J]. Food Science, 2010, 31(2): 87-91.
[25]	乌日古莫乐. 吉尔利阁蒙古牛骨胶原蛋白的提取及理化特性研究[D]. 呼和浩特: 内蒙古农业大学, 2015. WU Rigumole. Study on extraction of collagen from Gi Er Li Go Mongolia bovine bone and its physical and chemical properties[D]. Hohhot: Inner Monogolia Agricultural University, 2015.
[26]	WANG H, LIANG Y, WANG H, et al. Physical-chemical properties of collagens from skin, scale, and bone of grass carp (Ctenopharyngodon idellus)[J]. Journal of Aquatic Food Product Technology,2014,23(3):264−277. doi: 10.1080/10498850.2012.713450
[27]	段宙位, 申铉日, 陈秀明, 等. 罗非鱼尾胶原蛋白的提取与鉴定[J]. 食品科学,2012,33(6):59−64. [DUAN Zhouwei, SHEN Xuanri, CHEN Xiuming, et al. Extraction and identification of collagen from tilapia tail[J]. Food Science,2012,33(6):59−64. DUAN Zhouwei, SHEN Xuanri, CHEN Xiuming, et al. Extraction and identification of collagen from tilapia tail[J]. Food Science, 2012, 33(6): 59-64.
[28]	CHEN G, CHENG L, XU H, et al. Functions of different yak bone peptides[J]. International Journal of Food Properties,2011,14(5):1136−1141. doi: 10.1080/10942911003592753
[29]	AL-KAHTANI H A, JASWIR I, ISMAIL E A, et al. Structural characteristics of camel-bone gelatin by demineralization and extraction[J]. International Journal of Food Properties,2017,20(11):2559−2568. doi: 10.1080/10942912.2016.1244543
[30]	TAHERI A, ABEDIAN A M, GILDBERG A, et al. Extraction and physicochemical characterization of greater lizardfish (Saurida tumbil) skin and bone gelatin[J]. Journal of Food Science,2009,74(3):160−165. doi: 10.1111/j.1750-3841.2009.01106.x
[31]	樊晓盼, 张伯男, 张甜, 等. 响应面法优化热压浸提牛骨蛋白提取工艺[J]. 天津农学院学报,2019,24(2):58−62. [FAN Xiaopan, ZHANG Bonan, ZHANG Tian. Optimization high-temperature and high-pressure extraction process of bovine bone protein using response surface methodology[J]. Journal of Tianjin Agricultural University,2019,24(2):58−62. FAN Xiaopan, ZHANG Bonan, ZHANG Tian. Optimization high-temperature and high-pressure extraction process of bovine bone protein using response surface methodology[J]. Journal of Tianjin Agricultural University, 2019, 24(2): 58-62.
[32]	于小栋. 牦牛骨胶原蛋白肽的制备及其功能特性研究[D]. 西宁: 青海师范大学, 2019. YU Xiaodong. Preparation and functional properties of Yak bone collagen peptide[D]. Xining: Qinghai Normal University, 2019.
[33]	MORIMURA S, NAGATA H, UEMURA Y, et al. Development of an effective process for utilization of collagen from livestock and fish waste[J]. Process Biochemistry,2002,37(12):1403−1412. doi: 10.1016/S0032-9592(02)00024-9
[34]	黄石溪. 草鱼不同部位胶原蛋白的提取及特性研究[D]. 长沙: 湖南农业大学, 2013. HUANG Shixi. Studies on extraction and characterization of collagen from different parts of grass carp[D]. Changsha: Hunan Agricultural University, 2013.
[35]	DELLAROSA N, FRONTUTO D, LAGHI L, et al. The impact of pulsed electric fields and ultrasound on water distribution and loss in mushrooms stalks[J]. Food Chemistry,2017,236:94−100. doi: 10.1016/j.foodchem.2017.01.105
[36]	HE G, YAN X, WANG X, et al. Extraction and structural characterization of collagen from fishbone by high intensity pulsed electric fields[J]. Journal of Food Process Engineering,2019,42(6):13214.
[37]	李红霞, 王安琪, 杨德庆, 等. 超高压酶解提取猪腿骨胶原蛋白[J]. 皮革科学与工程,2016,26(4):20−25. [LI Hongxia, WANG Anqi, YANG Deqing, et al. Enzymatic extraction of collagen from pig bone under ultrahigh pressure[J]. Leather Science and Engineering,2016,26(4):20−25. LI Hongxia, WANG Anqi, YANG Deqing, et al. Enzymatic extraction of collagen from pig bone under ultrahigh pressure[J]. Leather Science and Engineering, 2016, 26(4): 20-25.
[38]	严秋萍, 邬应龙, 李月娥, 等. 齐口裂腹鱼骨胶原蛋白超声波辅助提取工艺及其特性研究[J]. 食品与机械,2017,33(12):154−159. [YAN Qiuping, WU Yinglong, LI Yuee, et al. Ultrasonic-assisted extraction process and characteristics analysis of collagen from schizothorax prenatu bone[J]. Food and Machinery,2017,33(12):154−159. YAN Qiuping, WU Yinglong, LI Yuee, et al. Ultrasonic-assisted extraction process and characteristics analysis of collagen from schizothorax prenatu bone[J]. Food and Machinery, 2017, 33(12): 154-159.
[39]	GAO L, WANG Z, Zheng L I, et al. The characterization of acid and pepsin soluble collagen from ovine bones (Ujumuqin sheep)[J]. Journal of Integrative Agriculture,2018,17(3):704−711. doi: 10.1016/S2095-3119(17)61751-9
[40]	SHEN J, LI D, JIANG F, et al. Purification and concentration of collagen by charged ultra filtration membrane of hydrophilic polyacrylonitrile blend[J]. Separation and Purification Technology,2009,66(2):257−262. doi: 10.1016/j.seppur.2009.01.002
[41]	陈思谨. 海洋红鼓鱼鱼鳞中Ⅰ型胶原蛋白的高效制备技术及其结构研究[D]. 南京: 南京中医药大学, 2019. CHEN Sijin. Studies on high efficient preparation technology and its structure of type Ⅰ collagen from scales of red drum fish (Sciaenops ocellatus)[D]. Nanjing: Nanjing University of Chinese Medicine, 2019.
[42]	SCUTARIU R E, BATRINESCU G, NECHIFOR G, et al. Separation of the collagen protein by ultrafiltration: Effects of concentration on the membrane's characteristics[J]. Polymer Engineering & Science,2020,60(10):2487−2495.
[43]	刘雯恩, 周艳芳, 范志强, 等. 优化Ⅰ型胶原蛋白的纯化工艺[J]. 精细化工,2019,36(5):850−855, 874. [LIU Wenen, ZHOU Yanfang, FAN Zhiqiang, et al. Optimization of purification process of collagen type Ⅰ[J]. Fine Chemicals,2019,36(5):850−855, 874. LIU Wenen, ZHOU Yanfang, FAN Zhiqiang, et al. Optimization of purification process of collagen type Ⅰ[J]. Fine Chemicals, 2019, 36(5): 850-855, 874.
[44]	ARUMUGAM G K S, SHARMA D, BALAKRISHNAN R M, et al. Extraction, optimization and characterization of collagen from sole fish skin[J]. Sustainable Chemistry and Pharmacy,2018,9:19−26. doi: 10.1016/j.scp.2018.04.003
[45]	MCNEILL S, VAN E M E. Red meat in global nutrition[J]. Meat Science,2012,92(3):166−173. doi: 10.1016/j.meatsci.2012.03.014
[46]	HADNAĐEV M, HADNAĐEV T D, DOKIĆ L, et al. Physical and sensory aspects of maltodextrin gel addition used as fat replacers in confectionery filling systems[J]. LWT-Food Science and Technology,2014,59(1):495−503. doi: 10.1016/j.lwt.2014.04.044
[47]	ATAIE M J, SHEKARABI S P H, JALILI S H. Gelatin from bones of bighead carp as a fat replacer on physicochemical and sensory properties of low-fat mayonnaise[J]. Journal of Microbiology, Biotechnology and Food Sciences,2021,2021:979−983.
[48]	YEO E J, KIM H W, HWANG K E, et al. Effect of duck feet gelatin on physicochemical, textural, and sensory properties of low-fat frankfurters[J]. Korean Journal for Food Science of Animal Resources,2014,34(4):415. doi: 10.5851/kosfa.2014.34.4.415
[49]	BASS J K, CHAN G M. Calcium nutrition and metabolism during infancy[J]. Nutrition,2006,22(10):1057−1066. doi: 10.1016/j.nut.2006.05.014
[50]	ASLAM M N, VARANI J. The western-style diet, calcium deficiency and chronic disease[J]. Nutrition & Food Sciences,2016,6(3):1000496.
[51]	刘静. 牦牛骨胶原多肽螯合钙的制备研究[D]. 雅安: 四川农业大学, 2016. LIU Jing. Preparation of yak bone collagen peptide chelating calcium[D]. Ya’an: Sichuan Agricultural University, 2016.
[52]	BI J, WANG X, ZHOU Y, et al. Preparation and characterization for peptide-chelated calcium of deer bone[J]. Food Science and Technology Research,2018,24(4):717−728. doi: 10.3136/fstr.24.717
[53]	WU W, HE L, LIANG Y, et al. Preparation process optimization of pig bone collagen peptide-calcium chelate using response surface methodology and its structural characterization and stability analysis[J]. Food Chemistry,2019,284:80−89. doi: 10.1016/j.foodchem.2019.01.103
[54]	WANG X, ZHANG Z, XU H, et al. Preparation of sheep bone collagen peptide-calcium chelate using enzymolysis-fermentation methodology and its structural characterization and stability analysis[J]. RSC Advances,2020,10(20):11624−11633. doi: 10.1039/D0RA00425A
[55]	夏松养, 谢超, 霍建聪, 等. 鱼蛋白酶水解物的钙螯合修饰及其功能活性[J]. 水产学报,2008,32(3):471−477. [XIA Songyang, XIE Chao, HUO Jiancong, et al. Calcium chelation modification and functional activity of fish protease hydrolysates[J]. Journal of Fisheries of China,2008,32(3):471−477. XIA Songyang, XIE Chao, HUO Jiancong, et al. Calcium chelation modification and functional activity of fish protease hydrolysates[J]. Journal of Fisheries of China, 2008, 32(3): 471-477.
[56]	刘少华. 鹿角盘胶原蛋白的提取及血管紧张素转化酶(ACE)抑制肽活性研究[D]. 长春: 吉林农业大学, 2015. LIU Shaohua. A study on extracting technology of collagen with antler base and ace inhibitory activity[D]. Changchun: Jilin Agricultural University, 2015.
[57]	ICHIMURA T, YAMANAKA A, OTSUKA T, et al. Antihypertensive effect of enzymatic hydrolysate of collagen and Gly-Pro in spontaneously hypertensive rats[J]. Bioscience, Biotechnology, and Biochemistry,2009,73(10):2317−2319. doi: 10.1271/bbb.90197
[58]	张莹, 王宏艳, 马良, 等. 猪皮胶原ACE抑制肽的纯化与鉴定[J]. 现代食品科技,2016(8):115−122. [ZHANG Ying, WANG Hongyan, MA Liang, et al. Purification and identification of ACE inhibitory peptides from porcine skin collagen[J]. Modern Food Science and Technology,2016(8):115−122. ZHANG Ying, WANG Hongyan, MA Liang, et al. Purification and identification of ACE inhibitory peptides from porcine skin collagen[J]. Modern Food Science and Technology, 2016(8): 115-122.
[59]	CHENG F Y, WAN T C, LIU Y T, et al. Determination of angiotensin-I converting enzyme inhibitory peptides in chicken leg bone protein hydrolysate with alcalase[J]. Animal Science Journal,2010,80(1):91−97.
[60]	魏庭浩. 猪骨胶原多肽的制备及其血管紧张素转换酶抑制活性的研究[D]. 雅安: 四川农业大学. WEI Tinghao. Preparation and study on angiotensin-Ⅰ-converting enzyme inhibitory activities of porcine collagen polypeptide[D]. Ya’an: Sichuan Agricultural University.
[61]	RAFIEE M, JAVAHERI M. A theoretical study of benzaldehyde derivatives as tyrosinase inhibitors using Ab initio calculated NQCC parameters[J]. Molecular Biology Research Communications,2015,4(3):151.
[62]	FU Y, YOUNG J F, RASMUSSEN M K, et al. Angiotensin I-converting enzyme-inhibitory peptides from bovine collagen: Insights into inhibitory mechanism and transepithelial transport[J]. Food Research International,2016,89:373−381. doi: 10.1016/j.foodres.2016.08.037
[63]	FAN L, ZOU S, GE H, et al. Preparation and characterization of hydroxypropyl chitosan modified with collagen peptide[J]. International Journal of Biological Macromolecules,2016,93:636−643. doi: 10.1016/j.ijbiomac.2016.07.093
[64]	SONG H, ZHANG S, ZHANG L, et al. Effect of orally administered collagen peptides from bovine bone on skin aging in chronologically aged mice[J]. Nutrients,2017,9(11):1209. doi: 10.3390/nu9111209
[65]	PHIPPS K R, LEE H Y, KIM H, et al. Oral administration of a novel hydrolyzed chicken sternal cartilage extract (BioCell Collagen^®) reduces UVB-induced photoaging in mice[J]. Journal of Functional Foods,2020,68:103870. doi: 10.1016/j.jff.2020.103870
[66]	HOSSEINI S F, REZAEI M, ZANDI M, et al. Preparation and functional properties of fish gelatin-chitosan blend edible films[J]. Food Chemistry,2013,136(3-4):1490−1495. doi: 10.1016/j.foodchem.2012.09.081
[67]	REIMOLD F, NOTHNAGEL C, THIEMIG F. Suitability of casing material for fermented sausages used at unsteady climate conditions[J]. Fleischwirtschaft,2010,90(12):87−92.
[68]	ADZALY N Z, JACKSON A, KANG I, et al. Performance of a novel casing made of chitosan under traditional sausage manufacturing conditions[J]. Meat Science,2016,113:116−123. doi: 10.1016/j.meatsci.2015.11.023
[69]	CHEN C, LIU F, YU Z, et al. Improvement in physicochemical properties of collagen casings by glutaraldehyde cross-linking and drying temperature regulating[J]. Food Chemistry,2020,318:126404. doi: 10.1016/j.foodchem.2020.126404
[70]	MA Y, WANG W, WANG Y, et al. Metal ions increase mechanical strength and barrier properties of collagen-sodium polyacrylate composite films[J]. International Journal of Biological Macromolecules,2018,119:15−22. doi: 10.1016/j.ijbiomac.2018.07.092
[71]	WU X, LIU A, WANG W, et al. Improved mechanical properties and thermal-stability of collagen fiber based film by crosslinking with casein, keratin or SPI: Effect of crosslinking process and concentrations of proteins[J]. International Journal of Biological Macromolecules,2018,109:1319−1328. doi: 10.1016/j.ijbiomac.2017.11.144
[72]	HU Y, LIU L, DAN W, et al. Synergistic effect of carbodiimide and dehydrothermal crosslinking on acellular dermal matrix[J]. International Journal of Biological Macromolecules,2013,55:221−230. doi: 10.1016/j.ijbiomac.2013.01.009
[73]	张义. 不同交联剂对胶原蛋白可食膜性能的影响[D]. 天津: 天津科技大学, 2016. ZHANG Yi. Influences of different crosslinking agents on properties of edible collagen film[D]. Tianjin: Tianjin University of Science and Technology, 2016.
[74]	KHOR E. Methods for the treatment of collagenous tissues for bioprostheses[J]. Biomaterials,1997,18(2):95−105. doi: 10.1016/S0142-9612(96)00106-8
[75]	顾其胜, 蒋丽霞. 胶原蛋白与临床医学[M]. 上海: 第二军医大学出版社, 2003: 69-83. GU Qisheng, JIANG Lixia. Collagen-based biomaterials in clinical medicine[M]. Shanghai: Second Military Medical University Press, 2003: 69-83.
[76]	JEON E Y, CHOI B H, JUNG D, et al. Natural healing-inspired collagen-targeting surgical protein glue for accelerated scarless skin regeneration[J]. Biomaterials,2017,134:154−165. doi: 10.1016/j.biomaterials.2017.04.041
[77]	张琳琳, 陈俊, 翁武银. 热处理对罗非鱼皮酸溶性胶原性质的影响[J]. 食品科学,2017,38(5):80−85. [ZHANG Linlin, CHEN Jun, WENG Wuyin. Effect of thermal treatment on the properties of acid-soluble collagen from tilapia skin[J]. Food Science,2017,38(5):80−85. doi: 10.7506/spkx1002-6630-201705013 ZHANG Linlin, CHEN Jun, WENG Wuyin. Effect of thermal treatment on the properties of acid-soluble collagen from tilapia skin[J]. Food Science, 2017, 38(5): 80-85. doi: 10.7506/spkx1002-6630-201705013
[78]	WANG W, ZHANG Y, YE R, et al. Physical crosslinkings of edible collagen casing[J]. International Journal of Biological Macromolecules,2015,81:920−925. doi: 10.1016/j.ijbiomac.2015.09.032
[79]	MAGDA J, CHO S H, STREITMATTER S, et al. Effects of gamma rays and neutron irradiation on the glucose response of boronic acid-containing “smart” hydrogels[J]. Polymer Degradation and Stability,2014,99:219−222. doi: 10.1016/j.polymdegradstab.2013.11.002
[80]	USHARANI N, JAYAKUMAR G C, KANTH S V, et al. Molecular understanding of collagen stabilization: Interaction of valeraldehyde with collagen[J]. Journal of Macromolecular Science, Part A,2012,49(8):666−673. doi: 10.1080/10601325.2012.697038
[81]	岳程飞, 丁长坤, 李璐, 等. 碳化二亚胺/羟基丁二酰亚胺交联改性胶原蛋白纤维制备及其性能[J]. 纺织学报,2020,41(3):1−7. [YUE Chengfei, DING Changkun, LI Lu, et al. Carbodiimide/hydroxysuccinimide crosslinking modification and properties of collagen fibers[J]. Journal of Textile Research,2020,41(3):1−7. YUE Chengfei, DING Changkun, LI Lu, et al. Carbodiimide/hydroxysuccinimide crosslinking modification and properties of collagen fibers[J]. Journal of Textile Research, 2020, 41(3): 1-7.
[82]	CHU C, DENG J, MAN Y, et al. Evaluation of nanohydroxyapaptite (nano-HA) coated epigallocatechin-3-gallate (EGCG) cross-linked collagen membranes[J]. Materials Science and Engineering: C,2017,78:258−264. doi: 10.1016/j.msec.2017.04.069
[83]	CHEN R N, HO H O, SHEU M T. Characterization of collagen matrices crosslinked using microbial transglutaminase[J]. Biomaterials,2005,26(20):4229−4235. doi: 10.1016/j.biomaterials.2004.11.012
[84]	JUS S, STACHEL I, SCHLOEGL W, et al. Cross-linking of collagen with laccases and tyrosinases[J]. Materials Science and Engineering: C,2011,31(5):1068−1077. doi: 10.1016/j.msec.2011.03.007
[85]	HOU C, GAO L, WANG Z, et al. Mechanical properties, thermal stability, and solubility of sheep bone collagen-chitosan films[J]. Journal of Food Process Engineering,2020,43(1):13086.
[86]	SIONKOWSKA A, MICHALSKA-SIONKOWSKA M, WALCZAK M. Preparation and characterization of collagen/hyaluronic acid/chitosan film crosslinked with dialdehyde starch[J]. International Journal of Biological Macromolecules,2020,149:290−295. doi: 10.1016/j.ijbiomac.2020.01.262
[87]	WANG Z, HU S, WANG H. Scale-up preparation and characterization of collagen/sodium alginate blend films[J]. Journal of Food Quality,2017,2017:1−10.
[88]	SHAKILA R J, JEEVITHAN E, ARUMUGAM V, et al. Suitability of antimicrobial grouper bone gelatin films as edible coatings for vacuum-packaged fish steaks[J]. Journal of Aquatic Food Product Technology,2016,25(5):724−734. doi: 10.1080/10498850.2014.921658
[89]	XIONG Y, KAMBOJ M, AJLOUNI S, et al. Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet[J]. Food Control,2021,125:107994. doi: 10.1016/j.foodcont.2021.107994
[90]	吴京蔚, 王玉田, 查恩辉. 可食用膜制备及在酱牛肉保鲜中应用的研究[J]. 食品工业科技,2012,33(4):353−356. [WU Jingwei, WANG Yutian, ZHA Enhui. Edible membrane preparation and application in sauce beef preservation research[J]. Science and Technology of Food Industry,2012,33(4):353−356. WU Jingwei, WANG Yutian, ZHA Enhui. Edible membrane preparation and application in sauce beef preservation research[J]. Science and Technology of Food Industry, 2012, 33(4): 353-356.
[91]	包俊青. 基于明胶的人造肠衣制备与应用研究[D]. 无锡: 江南大学, 2019. BAO Junqing. The preparation and application of artificial casing based on gelatin[D]. Wuxi: Jiangnan University, 2019.

Supplements (0)

Cited By

Cited by

Periodical cited type(13)

1.	赖多，王德林，邵雪花，秦健，庄庆礼，肖维强. 余甘子果实斑点病菌LAMP可视化检测方法的建立. 西北农林科技大学学报(自然科学版). 2025(01): 69-79+90 .
2.	吴紫彬，邹知静，刘亚男，吴雪辉. 基于模糊数学和响应面法优化余甘子果汁饮料生产工艺. 粮食与油脂. 2024(02): 100-105 .
3.	姜加良，王雪丽，韩颖，张馨延. 响应面法优化石榴皮百香果果皮复合饮料发酵工艺及抗疲劳功能评价. 中国食品添加剂. 2024(03): 220-228 .
4.	赖多，王德林，周国昌，邵雪花，秦健，庄庆礼，蔡时可，肖维强. 余甘子斑点病病原菌鉴定、生物学特性及防治药剂筛选. 南方农业学报. 2024(02): 479-488 .
5.	唐勇琛，张洪平，毛桂福，樊玲凤，杨玉竹，张亚洲. 心脉舒一号口服液质量标准提升研究. 中国药业. 2024(14): 80-83 .
6.	朱静，陈顺心，张一鸣，陈亚蓝. 不同酵母对圣女果果酒品质及挥发性风味物质的影响. 中国酿造. 2024(09): 177-184 .
7.	刘一鸣，张运运. 酸枣果肉苦荞复合运动饮料的研制及其抗疲劳活性研究. 食品科技. 2024(12): 79-88 .
8.	王紫菱，劳嘉，钟灿，贺炜，张水寒，金剑. 食疗中草药乳酸菌发酵与生物转化研究进展与展望. 食品与发酵工业. 2023(08): 318-324+334 .
9.	蔡宁，于傲，佟永清. 百香果皮酵素饮料研制及对运动耐力的影响. 食品与发酵工业. 2023(10): 230-236 .
10.	陈来凤，倪琳钰，邓成林，罗亚楠，李海燕，丰贵江，林秋叶. 乳酸菌发酵天麻口服液工艺优化. 食品工业科技. 2023(15): 193-202 . 本站查看
11.	权树琳，张班，徐瑞豪，王慧慧. 灰树花子实体多糖的结构特性分析及提高小鼠的运动耐力. 现代食品科技. 2023(10): 25-34 .
12.	雷露，余波，周景瑞，王川南，吴天祥. 天麻、苦荞醇提物对灰树花胞外多糖合成酶类的影响及天麻苦荞醇提物复配发酵液的抗疲劳作用. 现代食品科技. 2022(10): 33-39 .
13.	李春峰，索文涛. β-环糊精-高良姜素复合物的制备及对小鼠运动疲劳的影响. 中国食品添加剂. 2022(12): 154-161 .