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http://dx.doi.org/10.9724/kfcs.2012.28.6.711

Extraction and Physicochemical Properties of Collagen from Squid (Todarodes pacificus) skin and Alaska pollack (Theragra chalcogramma) skin  

Yang, Su Jin (Department of Food Science and Technology, Catholic University of Daegu)
Hong, Joo-Heon (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Korean journal of food and cookery science / v.28, no.6, 2012 , pp. 711-719 More about this Journal
Abstract
The collagens from squid (Todarodes pacificus) skin and Alaska pollack (Theragra chalcogramma) skin were extracted and their physicochemical properties were investigated. The yield was improved with the increase of NaOH concentration and was increased Neutrase than Alcalase in enzymatic hydrolysates. Protein and collagen contents from Alaska pollack skin were 38.3~62.7% and 13.1~28.9%, respectively. All enzymatic hydrolysates also showed high antioxidant activities as NaOH concentration decrease. Composition of their amino acids was mainly glycine and proline. The spectrum of FT-IR of the collagen showed wavenumber at $1,631cm^{-1}$, $1,549cm^{-1}$, $1,234cm^{-1}$ and $3,322cm^{-1}$ representing the regions of amide I, amide II, amide III and amide A, respectively. The decomposition temperature for the collagen was in the range of $300^{\circ}C$ and showed relatively good enough for their thermal stabilities.
Keywords
squid skin; Alaska pollack skin; collagen; extraction condition; physicochemical properties;
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Times Cited By KSCI : 10  (Citation Analysis)
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