Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant
Abstract
:1. Introduction
2. Materials and Methods
2.1. Study of Collagen Stability as Function of pH and Ionic Strength
2.2. Catechin-Treated Collagen
2.3. 1H NMR Time Domain (TD)
3. Results
3.1. 1H NMR Characterization of Type I Collagen
3.1.1. Time Domain Measurements
3.1.2. Collagen Fibers as Affected by pH and Ionic Strength
3.2. Characterization of Type I Collagen Modified with Catechin.
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Fraction i | |||
---|---|---|---|
1 | 2 | 3 | |
T2i (ms) | 6 ± 1 | 41 ± 7 | 447 ± 15 |
fi (%) | 56 ± 5 | 36 ± 4 | 8 ± 2 |
Di (10−5cm2s−1) | 0.71 | 1.22 | 2.31 |
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Lucarini, M.; Durazzo, A.; Sciubba, F.; Di Cocco, M.E.; Gianferri, R.; Alise, M.; Santini, A.; Delfini, M.; Lombardi-Boccia, G. Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant. Foods 2020, 9, 480. https://doi.org/10.3390/foods9040480
Lucarini M, Durazzo A, Sciubba F, Di Cocco ME, Gianferri R, Alise M, Santini A, Delfini M, Lombardi-Boccia G. Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant. Foods. 2020; 9(4):480. https://doi.org/10.3390/foods9040480
Chicago/Turabian StyleLucarini, Massimo, Alessandra Durazzo, Fabio Sciubba, Maria Enrica Di Cocco, Raffaella Gianferri, Mosè Alise, Antonello Santini, Maurizio Delfini, and Ginevra Lombardi-Boccia. 2020. "Stability of the Meat Protein Type I Collagen: Influence of pH, Ionic Strength, and Phenolic Antioxidant" Foods 9, no. 4: 480. https://doi.org/10.3390/foods9040480