생돈피를 원료로 하여 제조한 미세결정성 콜라겐의 기능적성질을 측정하였다. 미세결정성 콜라겐겔은 딕소트로픽 유체였으며 pH 3.5에서 최대의 점도를 보였다. 점도는 겔 농도가 증가할수록 비선형으로 증가하였으며 온도가 증가할수록 감소하였고 온동의 영향은 pH 4.5이하에서 더 컸다. 거품형성용량은 젤라틴과 비슷하였으나 난백보다는 좋았다. 그러나 거품안정성은 난백에 비해 떨어졌다. 유화용량은 돈육에 비해 열등하였다. 물리화학적 분석치는 우피의 진피층을 원료로 한 의약용 미세결정성 콜라겐의 것과 약간 달랐다.
Microcrystalline collagen was manufactured from raw pigskins and its functional properties were measured. It showed a thixotropic behavior. The maximum viscosity was obtained at pH 3.5 and the viscosity increased with the increase of concentration in a nonlinear manner. The increase in temperature decreadsed the viscosity while the effect of temperature was greater at pH below 4.5. Foaming capacity was similar to that of gelatin but superior to that of egg white at 1%. The foam stability was inferior to that of egg white. Emulsifying capacity was lower than that of pork. Values from physical and chemical analysis were somewhat different from those of medical-grade microcrystalline collagen made from bovine cerium collagen.
