Table 1.

The effect of stewing time (0, 30, 60 and 120 min) on the secondary structure of collagen.

Secondary Structure (%)	Stewing Time
	0 min	30 min	60 min	120 min
α-helix	36.9 ± 0.6 a	35.1 ± 0.9 a	30.0 ± 1.2 b	27.5 ± 0.8 b
β-sheet	33.1 ± 0.6 a	24.8 ± 0.7 c	21.1 ± 0.7 d	28.2 ± 1.1 b
β-turn	20.4 ± 1.0 b	26.1 ± 2.0 a	25.5 ± 1.1 a	18.6 ± 1.2 b
Random coil	9.6 ± 0.5 c	14.0 ± 1.6 b	23.3 ± 0.9 a	23.4 ± 1.0 a

Different letters within columns and lines indicate significant differences among treatments (p < 0.05).