Collagen, as a thermal-sensitive protein, is the most abundant structural protein in animals. Native collagen has been widely applied in various fields due to its specific physicochemical and biological properties. The beneficial properties would disappear with the collapse of the unique triple helical structure during heating. Understanding thermal stability of collagen is of great significance for practical applications. Previous studies have shown the thermal stability would be affected by the different sources, extraction methods, solvent systems in vitro and modified methods. Accordingly, the factors affecting thermal stability of collagen are discussed in detail in this review.

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从提取，加工和改性方面影响胶原蛋白热稳定性的因素

胶原蛋白作为一种热敏蛋白，是动物中最丰富的结构蛋白。天然胶原由于其特定的理化和生物学特性已被广泛应用于各个领域。随着独特的三重螺旋结构在加热过程中的塌陷，有益的性质将消失。了解胶原蛋白的热稳定性对实际应用具有重要意义。先前的研究表明，热稳定性会受到不同来源，提取方法，体外溶剂系统和改良方法的影响。因此，本综述详细讨论了影响胶原蛋白热稳定性的因素。