کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
605850 880366 2008 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Extraction optimization and properties of collagen from yellowfin tuna (Thunnus albacares) dorsal skin
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Extraction optimization and properties of collagen from yellowfin tuna (Thunnus albacares) dorsal skin
چکیده انگلیسی

Yellowfin tuna (Thunnus albacares) dorsal skin obtained from tuna processing was used as a source of fish collagen. Optimization of collagen extraction was investigated by using a central composite design of response surface methodology. The optimal conditions were X1=0.92 N (NaOH concentration), X2=24 h (NaOH treatment time), X3=0.98% (w/v) (pepsin concentration) and X4=23.5 h (digestion time). The predicted collagen content under optimal conditions was 26.7%, and the actual experimental collagen content was 27.1%. The properties of yellowfin tuna dorsal skin collagen were characterized by amino acid analysis, SDS-PAGE, FT-IR, solubility and viscosity. The yellowfin tuna dorsal skin collagen had a 20.5% imino acid content. Electrophoresis revealed two different α (α1 and α2) chains, β-component and γ-component. FT-IR showed regions of amides A, I, II and III were 3427, 1651, 1544 and 1240 cm−1, respectively. Collagen solubility sharply decreased at over pH 4.0 and it was relatively low in the range of pH 5.0–9.0. Collagen solubility continuously decreased with increasing salt concentrations up to 4% and was little changed at higher concentrations. The viscosity of the collagen solution decreased at a constant rate until 32 °C and then decreased at a slower rate from 33 to 50 °C.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 22, Issue 5, July 2008, Pages 879–887
نویسندگان
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