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Edible Meat Casing from Reconstruction of Collagen‐Elastin Matrix
Author(s) -
TAKAHASHI KOJI,
HATTORI MAKOTO
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb09347.x
Subject(s) - pepsin , elastin , chemistry , matrix (chemical analysis) , casing , elongation , solubilization , ultimate tensile strength , chromatography , biochemistry , food science , enzyme , materials science , composite material , biology , genetics , petroleum engineering , engineering
Pepsin‐solubilized clastin (PSE) was prepared from insoluble elastin (IE) preparation by digesting it with pepsin [IE:pepsin, 100:1(w/w)] at 25°C for 5–30 hr prior to dialyzing against water and lyophilizing. PSE showed amino acid compositions similar to that of IE and relative molecular weight ( Mr ) of 6–640 × 10 3 . PSE accelerated the matrix reconstruction of pepsin‐solubilized collagen (PSC) and reduced the rcdissolution of the PSC matrix under several solvent conditions. PSE clcvatcd the matrix thermal dcnaturation temperature from about 50°C to 55°C, leading to decreased breaking strength and reduced elongation of the PSC film, as compared with the control.