Browse > Article
http://dx.doi.org/10.5851/kosfa.2015.35.1.35

Effect of Sub- and Super-critical Water Treatment on Physicochemical Properties of Porcine Skin  

Jo, Yeon-Ji (Department of Bioindustrial Technologies, Konkuk University)
Kim, Jae-Hyeong (Department of Bioindustrial Technologies, Konkuk University)
Jung, Kyung-Hun (Department of Bioindustrial Technologies, Konkuk University)
Min, Sang-Gi (Department of Bioindustrial Technologies, Konkuk University)
Chun, Ji-Yeon (Department of Bioindustrial Technologies, Konkuk University)
Publication Information
Food Science of Animal Resources / v.35, no.1, 2015 , pp. 35-40 More about this Journal
Abstract
Super- and sub-critical water treatments have been of interest as novel methods for protein hydrolysis. In the present study, we studied the effect of sub-critical water (Sub-$H_2O$, $300^{\circ}C$, 80 bar) treatment as well as super-critical water (Super-$H_2O$, $400^{\circ}C$, 280 bar) treatment on the physicochemical properties of porcine skin (PS), which has abundant collagen. Porcine skin was subjected to pre-thermal treatment by immersion in water at $70^{\circ}C$, and then treated with sub- or super-critical water. Physicochemical properties of the hydrolysates, such as molecular weight distribution, free amino acid content, amino acid profile, pH, color, and water content were determined. For the molecular weight distribution analysis, 1 kDa hydrolyzed porcine skin (H-PS) was produced by Super-$H_2O$ or Sub-$H_2O$ treatment. The free amino acid content was 57.18 mM and 30.13 mM after Sub-$H_2O$ and Super-$H_2O$ treatment, respectively. Determination of amino acid profile revealed that the content of Glu (22.5%) and Pro (30%) was higher after Super-$H_2O$ treatment than after Sub-$H_2O$ treatment, whereas the content of Gly (28%) and Ala (13.1%) was higher after Sub-$H_2O$ treatment. Super-$H_2O$ or Sub-$H_2O$ treatment affected the pH of PS, which changed from 7.29 (Raw) to 9.22 (after Sub-$H_2O$ treatment) and 9.49 (after Super-$H_2O$ treatment). Taken together, these results showed that Sub-$H_2O$ treatment was slightly more effective for hydrolysis than Super-$H_2O$ was. However, both Sub-$H_2O$ and Super-$H_2O$ treatments were effective processing methods for hydrolysis of PS collagen in a short time and can be regarded as a green chemistry technology.
Keywords
sub-critical water; super-critical water; porcine skin; collagen; hydrolysates;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Mosquera, M., Giménez, B., da Silva, I. M., Boelter, J. F., Montero, P., Gómez-Guillén, M. C., and Brandelli, A. (2014) Nanoencapsulation of an active peptidic fraction from sea bream scales collagen. Food Chem. 156, 144-150.   DOI   ScienceOn
2 Shigemura, Y., Akaba, S., Kawashima, E., Park, E. Y., Nakamura, Y., and Sato, K. (2011) Identification of a novel foodderived collagen peptide, hydroxyprolyl-glycine, in human peripheral blood by pre-column derivatisation with phenyl isothiocyanate. Food Chem. 129, 1019-1024.   DOI   ScienceOn
3 Watchararuji, K., Goto, M., Sasaki, M., and Shotiprunk, A. (2008) Value-added subcritical water hydrolysate from rice bran and soybean meal. Bioresour. Technol. 99, 6207-6213.   DOI   ScienceOn
4 Zhang, Z., Li, G., and Shi, B. (2006) Physicochemical properties of collagen, gelatin and collagen hydrolysate derived from bovine limed split wastes. J. Society Leather Technol. Chem. 90, 23-28.
5 Jung K. H., Choi, Y. C., Chun, J. Y., Min, S. G., and Hong, G. P. H. (2014) Effects of concentration and reaction time of trypsin, pepsin, and chymotrypsin on the hydrolysis efficiency of porcine placenta. Korean J. Food Sci. An. 34, 151-157.   DOI   ScienceOn
6 Lee, M. Y., Choi, Y. C., Chun, J. Y., Min, S. G., and Hong, G. P. (2013) Effects of high pressure/high temperature processing on the recovery and characteristics of porcine placenta hydrolysayes. Korean J. Food Sci. An. 33, 474-480.   DOI   ScienceOn
7 Ravber, M., Knez, Ž., and Škerget, M. (2015) Simultaneous extraction of oil- and water-soluble phase from sunflower seeds with subcritical water. Food Chem. 166, 316-323.   DOI   ScienceOn
8 Nagarajan, M., Benjakul, S., Prodpran, T., Songtipya, P., and Kishimura, H. (2012) Characteristics and functional properties of gelatin from splendid squid (loligo formosana) skin as affected by extraction temperatures. Food Hydrocolloid. 29, 389-397.   DOI   ScienceOn
9 Penninger, J. M. L., Kersten, R. J. A., and Baur, H. C. L. (2000) Hydrolysis of diphenylether in supercritical water: Effects of dissolved nacl. J. Supercrit Fluids. 17, 215-226.   DOI   ScienceOn
10 Rauscher S., Baud S., Miao M., Keeley F. W., and Pomès R. (2006) Proline and glycine control protein self-organization into elastomeric or amyloid fibrils. Structure 14, 1667-1676.   DOI   ScienceOn
11 Sato, N., Daimon, H., and Fujie, K. (2002) Decomposition of glycine in high temperature and high pressure water. Kag. Kog. Ronbunshu. 28, 113-117.   DOI
12 Alargov, D., Deguchi, S., Tsujii, K., and Horikoshi, K. (2002) Reaction behaviors of glycine under super- and subcritical water conditions. Orig Life Evol Biosph. 32, 1-12.   DOI   ScienceOn
13 Benjakul, S. and Morrissey, M. T. (1997) Protein hydrolysates from pacific whiting solid wastes. J. Agric. Food Chem. 45, 3423-3430.   DOI   ScienceOn
14 Brunner, G. (2014) Supercritical fluid science and technology. Chapter 2. Properties of pure water. Brunner, G. (ed), Elsevier, 5, pp. 9-93.
15 Brunner, G. (2009) Near critical and supercritical water. Part I. Hydrolytic and hydrothermal processes. J. Supercritical Fluid. 47, 373-381.   DOI   ScienceOn
16 Cho, Y. J., Seo, J. E., Kim, Y. J., Lee, N. H., Hong, S. P., and Kim, Y. H. (2006) Study on the degradation of pig skin collagen using irradiation technique. J. Korean. Soc. Food. Sci. Nutr. 35, 588-593.   DOI   ScienceOn
17 Gu, R. Z., Li, C. Y., Liu, W. Y., Yi, W. X., and Cai, M. Y. (2011) Angiotensin I-converting enzyme inhibitory activity of low-molecular-weight peptides from Atlantic salmon (Salmosalar L.) skin. Food Res. Int. 44, 1536-1540.   DOI   ScienceOn
18 Chun, J. Y., Jo, Y. J., Min, S. G., and Hong, G. P. (2014) Effect of high pressure on the porcine placenral hydrolyzing activity of pepsin, trypsin and chymotrypsin. Korean J. Food Sci. An. 34, 14-19.   DOI   ScienceOn
19 Dong, X. B., Li, X., Zhang, C. H., Wang, J. Z., Tang, C. H., Sun, H. M., Jia, W., Li, Y., and Chen, L. L. (2014) Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts. Food Chem. 157, 339-346.   DOI   ScienceOn