Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
권호 표지
DOI QR코드

DOI QR Code

A Physicochemical Characteristics and Manufacture of Solubility Collagen Peptide from Flatfish Skin

당가자미 껍질로부터 수용성콜라겐 제조 및 이화학적 특성

  • Received : 2013.05.24
  • Accepted : 2013.06.26
  • Published : 2013.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

In this research we extracted water-soluble collagen peptide from flatfish skin and compared it with commercially available collagen peptide extracted from Tilapia scale currently placed on the market in the aspect of physiochemical property. The physical property and nutritional components of FSCP appeared almost similarly to those of TSCP, and also in calorie, FSCP marking 3.82 Kcal showed no differences from TSCP marking 3.84 Kcal. As for forming amino acids, in aspartic acid, serine, histidine, tyrosine, methionine, FSCP had higher content than TSCP, but in OH-proline, proline and alanine FSCP had lower content than TSCP. Especially the content of essential amino acids of FSCP marked 22.74% with a higher content compared with 13.64% of TSCP. In the distribution of molecular weight FSCP with 1,000 Da showed comparatively low compared with TSCP, and in emulsion property and stability FSCP and TSCP showed similar excellent trend.

Keywords

References

  1. A.K. Piez, "Encyclopedia of Polymer Science and Engineering". Collagen, in : J. I. Koroschwitz(ED.), New york, 699-727 (1985).
  2. T. Miyata, Basic properties of collagen., Fragrance Journal, 17, 90-96(1989).
  3. R. Jeyanthi, B. Nagarayan and K.P.Rao, Solid tumour chemothraphy using implantable collagen poly (HEMA) hydrogel containing 5-fluorouracil. Journal of Pharmarcy & Phamacology, 43, 60-62(1991). https://doi.org/10.1111/j.2042-7158.1991.tb05453.x
  4. S.K. Kim, Use of the high technology shell fish; fish skin gelatin extraction and purification methods used., Fisheries Association 42, 57-65(1993).
  5. M. Sadowska, I. Kolodziejska and C. Niecikowska, Isolation of collagen from skins of Baltic cod (gadus morhua). Food Chem., 81:257-262(2003). https://doi.org/10.1016/S0308-8146(02)00420-X
  6. C.H. Park, Functional Properties and Utilization of Collagen and Gelatin from Surimi Byproducts, Refiner Discharge, Gyeongsang National University (2006).
  7. P. Kittiphattanabawon, S. Benjakul, W, Visessanguan, T. Nagai and T, Munehiko., Charactersation of acid-soluble collagen from skin and of bigeye snapper (Priacanthus tayenus)., Food Chemistry, 89, 363-372 (2005). https://doi.org/10.1016/j.foodchem.2004.02.042
  8. J. H. Muyonga, C.G.B. Cole and K. G. Duodu, Characterisation of acid soluble collagen from skins of young and adult Nile perch (Lates niloticus)., Food Chemistry, 85, 81-89 (2004). https://doi.org/10.1016/j.foodchem.2003.06.006
  9. K. Yoshimura, M. Terashima, D. Hozan and K. Shirai, Preparation and dynamic viscoelasticity charaterization of alkali- solubilized collagen from shark skin., Journal of Agriculture & Food Chemistry, 48, 685-690(2000). https://doi.org/10.1021/jf990389d
  10. T. Nagai and N. Suzuki, Isolation of collagen from fish waste material-skin, bone and fines., Food Chemistry, 76, 277-281(2000).
  11. I. Kolodziejska, Z.E. Sikorski, and C. Niecikowska, Parameters affecting the isolation of collagen from aquid (Illex argentinus) skins., Food Chemistry, 66, 153-157(1999). https://doi.org/10.1016/S0308-8146(98)00251-9
  12. J.W. Woo, Extraction and Physicochemical Properties of Collagen from Dorsal Skin of Yellowfin Tuna, Pukyong National University (2006)
  13. B.S. Jang, M.J. Lee, A method of vegiterble and marin collagen peptide, Korea patent No. 0488913, (2003).
  14. KFIA, Krean Food Standards Codex, Seoul Moonyongsa (2003).
  15. J.C. Wang,, J.E. Kinella, J. Food Sci., 41:286(1976). https://doi.org/10.1111/j.1365-2621.1976.tb00602.x
  16. H. Aoki, O. Taneyama, M. Inami, Emulsifying properties of soy protein: Characteristics of 7S and 11S proteins., J. Food Sci., 45 : 535(1980).
  17. D.D. Crenwelge, C.W. Dill, P.T. Tybor, W.A. Landmann, A comparson of the emulsification capacites of some protein concentrates., J. Food Sci., 39, 175(1974). https://doi.org/10.1111/j.1365-2621.1974.tb01016.x
  18. A. Dawood, Ph. D. Thesis, Michigan State University, East Lansing(1980).

Cited by

  1. 날치 난소막 추출물의 물리화학적 특성 vol.31, pp.3, 2014, https://doi.org/10.12925/jkocs.2014.31.3.387