Extraction and characterization of chicken feet soluble collagen

被引：73
作者：
Zhou, Cunshan [1 ]
Li, Yanhua [1 ]
Yu, Xiaojie [1 ]
Yang, Hua [2 ]
Ma, Haile [1 ]
Yagoub, Abu ElGasim A. [3 ]
Cheng, Yu [1 ]
Hu, Jiali [1 ]
Otu, Phyllis Naa Yarley [1 ,4 ]
机构：
[1] Jiangsu Univ, Sch Food & Biol Engn, Jiangsu Prov Key Lab Phys Proc Agr Prod, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China
[2] Zhejiang Wanli Univ, Coll Biol & Environm Sci, Zhejiang Prov Top Key Discipline Biol Engn, 8 South Qian Hu Rd, Ningbo 315100, Zhejiang, Peoples R China
[3] Univ Zalingie, Fac Agr, POB 6, Zalingie, Sudan
[4] Accra Polytech, Sci Lab Technol, POB 561, Accra, Ghana
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 74卷
基金：
中国博士后科学基金;
关键词：
Chicken feet skin; Collagen extraction; Characterization; Rheological properties; Degree of hydrolysis; RHEOLOGICAL PROPERTIES; PHYSICAL-PROPERTIES; I COLLAGEN; SKIN; PEPSIN; ACID; HYDROLYSIS; SCALE; BONE; MICROSTRUCTURE;
D O I：
10.1016/j.lwt.2016.07.024
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Sodium chloride-soluble collagen (SSC), acetic acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) were extracted from the skin of chicken feet and then characterized. PSC, ASC and SSC showed the yields of 49.10%, 14.49% and 1.13% (Based on lyophilized dry weight), respectively. PSC, ASC and SSC were characterized as type I collagen, containing alpha(1) and alpha(2) chains as well as beta and gamma-chains. Circular dichroism (CD) and Fourier transform infrared (FTIR) spectra of PSC, ASC and SSC were similar, suggesting that they maintained their intact triple helical structure. PSC, ASC and SSC contained Gly as the major amino acid with high contents of Glu, Ala, Pro and Hyp. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) images of PSC, ASC and SSC revealed that their surface topography were similar. Dynamic elastic behavior in PSC, ASC and SSC was detected. PSC showed the largest elasticity. Temperature sweeps test indicated that PSC had the highest denaturation temperature, followed by ASC, and then by SSC. Proline hydroxylation of PSC was higher (45.8%) than that of ASC, and SSC and accordingly PSC showed the highest thermal stability. PSC showed the highest degree of hydrolysis compared to ASC and SSC. (C) 2016 Elsevier Ltd. All rights reserved.
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收藏
页码：145 / 153
页数：9
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