Properties of Bovine Collagen as Influenced by High-Pressure Processing

Area of Science:

• Biomaterials Science
• Food Science
• Materials Engineering

Background:

• Collagen's unique properties are crucial for biomaterials and food applications.
• The effects of high-pressure processing (HPP) on collagen's physical and structural characteristics remain largely unexplored.
• Understanding HPP's impact is vital for optimizing its use in collagen modification.

Purpose of the Study:

• To investigate the effects of HPP on the rheological, mechanical, thermal, and structural properties of collagen.
• To determine if HPP is a gentle technology that preserves collagen's integrity.
• To assess the influence of pressure (0-400 MPa) and duration on collagen's characteristics.

Main Methods:

• Rheological measurements within the linear viscoelastic region.
• Mechanical compression testing between plates.
• Differential scanning calorimetry (DSC) for thermal analysis.
• Amino acid analysis and Fourier-transform infrared spectroscopy (FTIR) for structural changes.
• Scanning electron microscopy (SEM) for fibril morphology.

Main Results:

• Rheological and mechanical properties showed no statistically significant changes with HPP.
• Thermal properties (T_on, ΔH) were dependent on pressure and duration.
• Minor alterations in primary and secondary structures were observed, with preserved polymeric integrity.
• SEM confirmed no significant changes in collagen fibril ordering.

Conclusions:

• High-pressure processing (0-400 MPa) is a gentle technology for collagen modification.
• HPP preserves the overall rheological, mechanical, and structural integrity of collagen.
• Thermal properties are sensitive to HPP parameters, offering potential for controlled modification.