Effects of Various Processing Methods on the Ultrastructure of Tendon Collagen Fibrils from Qinchuan Beef Cattle Observed with Atomic Force Microscopy

Author:

Li Guixia1,Wan Yunfei1,Song Xuan1,Wang Ying1,Zan Linsen2ORCID,Zhu Jie12ORCID

Affiliation:

1. Laboratory of Agricultural and Food Biomechanics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China

2. Laboratory of Muscle and Meat Biomechanics, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China

Abstract

Atomic force microscopy was utilized to study the effects of ultrasound oscillation, microwave heating, water bath cooking, and acid-base soaking on the ultrastructure of collagen fibrils of Qinchuan beef cattle tendons. D-spacing length and roughness of collagen fibrils always showed a 1.02% increment in the group which was processed for 20 min rather than for 10 min under different ultrasound frequencies. Microwave heating had a slight impact on D-spacing length and roughness at lower power (140–560 W), and collagen fibrils always showed a 1.02% increment for 20 min. Then, visible changes were noted with increasing power and time. D-spacing length reduced by 1.01% at 50°C for treatment periods of 10 min, 20 min, and 30 min, and there was no obvious change at 60°C; the periodic structure disappeared after cooking for 20 min, when fibrils had become gelatinized at 70°C. Collagen fibrils became disorganized at pH 3, following acid-base soaking. The present study indicated that acid-base soaking had an outstanding effect on the ultrastructure of collagen fibrils, especially in an acidic environment in consideration of the special structure of collagen.

Funder

National Natural Science Foundation of China

Publisher

Hindawi Limited

Subject

Safety, Risk, Reliability and Quality,Food Science

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