Using Proteomics, Immunohistology, and Atomic Force Microscopy To Characterize Surface Damage to Lambskins Observed after Enzymatic Dewooling

The effects of conventional lime sulfide depilation and enzymatic depilation on the enamel layer of pickled lamb pelts were examined using atomic force and optical microscopy, immunohistological, and proteomic techniques. Microscopy showed that the surface structure of enzymatically depilated materi...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2008-09, Vol.56 (17), p.7934-7941
Main Authors: Edmonds, Richard L, Deb Choudhury, Santanu, Haverkamp, Richard G, Birtles, Mervyn, Allsop, Timothy F, Norris, Gillian E
Format: Article
Language:English
Subjects:
Animals
Atomic force microscopy
Biological and medical sciences
Chemical Changes Induced by Processing/Storage
collagen
Collagen Type VI - analysis
collagen VI
enamel
enzymatic treatment
Food industries
Fundamental and applied biological sciences. Psychology
Hair
Hair Removal - methods
hides and skins
histology
Immunohistochemistry
immunohistology
lambs
leather
MALDI-TOF mass spectrometry
microscopy
Microscopy, Atomic Force
papillary layer
Peptide Hydrolases
peptide mass fingerprinting
product quality
Proteomics
shearing (defleecing)
Sheep
Skin - anatomy & histology
Skin - chemistry
Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization
surface quality
wool production
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Description
Summary:The effects of conventional lime sulfide depilation and enzymatic depilation on the enamel layer of pickled lamb pelts were examined using atomic force and optical microscopy, immunohistological, and proteomic techniques. Microscopy showed that the surface structure of enzymatically depilated material was visibly less organized than conventionally processed material, implying that the enzymes used for depilation were responsible for this difference. Proteomic analyses identified an absence of collagen VI in the enamel of skins that had been processed with enzymes, in contrast to the skins that had been processed using conventional methods, which was confirmed using immunolocalization studies. It is therefore possible that the destruction of collagen VI during enzymatic depilation may cause the changes to the enamel structure observed during enzyme processing and in turn affect the quality of the finished product.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf800380y