Insights into microstructure, physicochemical characteristics and functional properties of collagen extracted from various livestock skins.

Background: Aiming to systematically assess the functional properties of collagen from livestock by-products, the present study examined the rheological properties, thermal stability and microstructure of collagen extracted from sheep, pig, cow and donkey skins.

Results: Sheep skin collagen exhibited a gel strength of 446.71 g, which was 2.

Insights into the effect and mechanism of low-bitterness porcine hemoglobin hydrolysates produced by γ-glutamyl transpeptidase.

While the potential of γ-glutamyl transpeptidase from Bacillus amyloliquefaciens for reducing bitterness in porcine hemoglobin hydrolysates has been demonstrated, the underlying mechanistic basis remains unexplored. In the present study, 6 h γ-glutamyl transpeptidase treatment was demonstrated to significantly decrease bitterness intensity (P < 0.05), while enhancing umami characteristics in hemoglobin hydrolysates.

Effects of calcium chloride and licorice flavonoids on Tan sheep myofibrillar protein oxidation and gelation: Synergistic impact of endogenous characteristic active substances.

To investigate the effects of the synergistic interaction between calcium chloride (CaCl₂) and licorice flavonoids (LF) on the structural changes, oxidation, gel properties, water content, and intermolecular interactions of sheep myofibrillar protein (MP), an in vitro MP model was used. Protein structure and sulfhydryl content indicated that with the addition of CaCl₂ and LF, MP initially unfolds under the influence of CaCl₂, then oxidizes, followed by an increase in α-helix content, reflecting enhanced structural order. Molecular docking and low-field nuclear magnetic resonance revealed that CaCl₂ and LF primarily bind to MP via hydrophobic interactions, hydrogen bonds, forming complexes.

Analysis of bioactive substances in mutton and their effects on the quality of minced mutton.

The aim of this study was to systematically analyze the differences in bioactive compounds in Ningxia Tan, Oula, and Bahan crossbred mutton, and to examine their effects on minced mutton quality. Initially, characteristic bioactive compounds in mutton were analyzed using principal component analysis. Further investigation assessed the effects of varying concentrations of glycyrrhizin flavonoids (0, 0.