Food and Fermentation Industries >

2024 , Vol. 50 >Issue 9: 210 - 218

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038350

Characterization of collagens from scale of Lutjanus erythropterus by different extraction methods

  • HUANG Jiabao ,
  • DENG Qi ,
  • XUE Mengfan ,
  • REN Xueting ,
  • WU Yuying ,
  • SUN Lijun ,
  • FANG Zhijia ,
  • WEN Wanning
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Aquatic Prepared Food Processing and Quality Control, Zhanjiang 524088, China)
    2(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2023-12-23

  Revised date: 2024-01-17

  Online published: 2024-06-11

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Abstract

To explore the impact of various extraction techniques on the physicochemical properties of collagen in Lutjanus erythropterus scales, acid-soluble collagen (ASC), pepsin-soluble collagen (PSC), and hot water-soluble collagen (HSC) were extracted.The extraction rates, yields, and purities of the three methods were compared and analyzed.The amino acid composition, molecular weight, secondary structure, Zeta potential, solubility, and microstructure of both collagens were evaluated.The findings revealed that the highest collagen extraction rate was achieved using the hot water method (45.25%), followed by the pepsin method.The imide acid content of HSC, ASC, and PSC was 18.28%, 17.54%, and 18.30%, respectively.All collagens were identified as type I collagen, consisting of two α chains (α1 and α2).ASC exhibited a higher β chain content than PSC, while both HSC and PSC lacked the γ band.ASC and PSC displayed similar IR spectra and maintained the intact triple helix structure, whereas hot water extraction resulted in triple helix degradation.Zeta potential analysis revealed a net charge of zero for HSC, ASC, and PSC within the pH range of 5-6.ASC and PSC exhibited high solubility within a neutral to alkaline pH range (5-11).Scanning electron microscope results illustrated that ASC possessed a disordered fibrous structure, PSC had a dense porous network structure, and HSC appeared primarily laminar.Although all three extraction methods yielded type I collagen, their structural and physicochemical attributes differed.Therefore, specific collagen extraction methods can be selected to develop diverse products based on specific requirements.

Key words： Lutjanus erythropterus; scale; collagen; physicochemical properties; structural characterization

Cite this article

HUANG Jiabao , DENG Qi , XUE Mengfan , REN Xueting , WU Yuying , SUN Lijun , FANG Zhijia , WEN Wanning . Characterization of collagens from scale of Lutjanus erythropterus by different extraction methods[J]. Food and Fermentation Industries, 2024 , 50(9) : 210 -218 . DOI: 10.13995/j.cnki.11-1802/ts.038350

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