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Research Article | Open Access

Evaluation of drying-grinding and wetting-grinding mediated fabrication of pork skin functional protein powders: the underlying mechanism responsible for superior properties and functionalities

Hai Chen1,2,3,4,§Ju Zhang1,§Hankun Zhu1,2,3,4Hongjie Dai1,2,3,4Liang Ma1,2,3,4Yuhao Zhang1,2,3,4( )
College of Food Science, Southwest University, Chongqing 400715, China
Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China
Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing 400715, China

§These authors contributed equally to this work.

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Abstract

The concept of healthiness and sustainability have triggered consumers into choosing healthier food, especially “clean-label” products. Porcine skin is a natural “clean-label” raw material, and direct usage of whole pork skin as an additive has been proven as an efficient way to deal with the by-product issues and also satisfies the “clean label” demands of consumers. However, efficient approaches to convert bulk skin into handy powders in a green-fabrication manner while maintaining its unique properties have yet to be fully investigated. Herein, we provided two green approaches, drying-grinding, and wetting-grinding, to prepare pork skin functional protein powder (FPP), and their chemical composition, structure, properties, stability, and functionality are systematically investigated. Specifically, FPP prepared by two methods exhibit similar chemical composition and great thermal stability. Notably, FPP prepared by drying-grinding method is superior in flow ability, water dispersion, and texture properties of FPP gels as compared to wetting-grinding method. Structural analyses revealed that the superior properties of FPP prepared by drying-grinding method depend on the intrinsic natural triple helix structure of collagen. Overall, this work revealed the underlying key factors for the preparation of FPP with excellent properties, and highlighted that the FPP prepared by drying-grinding method is more suitable for practical application as “clean-label” additives in the food industry.

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Food Science of Animal Products
Article number: 9240025
Cite this article:
Chen H, Zhang J, Zhu H, et al. Evaluation of drying-grinding and wetting-grinding mediated fabrication of pork skin functional protein powders: the underlying mechanism responsible for superior properties and functionalities. Food Science of Animal Products, 2023, 1(3): 9240025. https://doi.org/10.26599/FSAP.2023.9240025

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Received: 24 May 2023
Revised: 30 June 2023
Accepted: 15 July 2023
Published: 25 September 2023
© Beijing Academy of Food Sciences 2023.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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