Effects of alkaline pretreatments and acid extraction conditions on the acid-soluble collagen from grass carp (Ctenopharyngodon idella) skin

•0.05–0.1M NaOH removed non-collagenous protein without ASC loss and modification.•0.2–0.5M NaOH removed ASC, and 0.5M NaOH modified ASC structure at 15–20°C.•0.5–1.0M acetic acid almost fully extracted ASC without structural modification.•Recommended condition to produce ASC: 0.05–0.1M NaOH, 0.5M a...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2015-04, Vol.172, p.836-843
Main Authors: Liu, Dasong, Wei, Guanmian, Li, Tiancheng, Hu, Jinhua, Lu, Naiyan, Regenstein, Joe M., Zhou, Peng
Format: Article
Language:English
Subjects:
Acid extraction
Acid-soluble collagen
Acids - chemistry
Alkalies - chemistry
Alkaline pretreatment
Animals
Carps
Collagen - chemistry
Collagen - isolation & purification
Ctenopharyngodon idella
Fish Proteins - chemistry
Fish Proteins - isolation & purification
Grass carp
Skin
Skin - chemistry
Solubility
Temperature
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:•0.05–0.1M NaOH removed non-collagenous protein without ASC loss and modification.•0.2–0.5M NaOH removed ASC, and 0.5M NaOH modified ASC structure at 15–20°C.•0.5–1.0M acetic acid almost fully extracted ASC without structural modification.•Recommended condition to produce ASC: 0.05–0.1M NaOH, 0.5M acetic acid, 4–20°C.•Processing temperature can be adjusted with season instead of commonly used 4°C. This study investigated the effects of alkaline pretreatments and acid extraction conditions on the production of acid-soluble collagen (ASC) from grass carp skin. For alkaline pretreatment, 0.05 and 0.1M NaOH removed non-collagenous proteins without significant loss of ASC at 4, 10, 15 and 20°C; while 0.2 and 0.5M NaOH caused significant loss of ASC, and 0.5M NaOH caused structural modification of ASC at 15 and 20°C. For acid extraction at 4, 10, 15 and 20°C, ASC was partly extracted by 0.1 and 0.2M acetic acid, while 0.5 and 1.0M acetic acid resulted in almost complete extraction. The processing conditions involving 0.05–0.1M NaOH for pretreatment, 0.5M acetic acid for extraction and 4–20°C for both pretreatment and extraction, produced ASC with the structural integrity being well maintained and hence were recommended to prepare ASC from grass carp skin in practical application.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.09.147