Isolation and characterization of fish scale collagen from tilapia (Oreochromis sp.) by a novel extrusion-hydro-extraction process

doi:10.1016/j.foodchem.2015.06.066

CNU IR > Pharmacy and Science > Dept. of Health and Nutrition (including master's program) > Periodical Articles > Item 310902800/30977

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題名:	Isolation and characterization of fish scale collagen from tilapia (Oreochromis sp.) by a novel extrusion-hydro-extraction process
作者:	Huang, Chun-Yung Kuo, Jen-Min Wu, Shu-Jing Tsai, Hsing-Tsung
貢獻者:	Natl Kaohsiung Marine Univ, Dept Seafood Sci Chia Nan Univ Pharm & Sci, Dept Hlth & Nutr
關鍵詞:	Collagen Extrusion Extrudate Hot water extraction Tilapia fish scale
日期:	2016-01
上傳時間:	2018-01-18 11:39:05 (UTC+8)
出版者:	Elsevier Sci Ltd
摘要:	Collagen is highly valued both as a food additive and a functional food ingredient. It is generally extracted by treatments with acid or alkali, enzyme, and microorganisms. However these methods are generally batch type, time-, energy-, reactant-, and cost-consuming. Extrusion is widely used in the food industry, and offers many advantages, such as ease of operation, continuous production, high yield, and little waste. In this study, we developed a novel extrusion-hydro-extraction (EHE) process for extraction of collagen from tilapia fish scale. Extruded scale samples had a 2-3 times higher protein extraction yield than that of non-extruded scale samples. All extracts contained hydroxyproline (61-73 residues/1000 residues) and hydroxylysine (5-6 residues/1000 residues) and were identified as type-I collagens by FTIR, SDS-PAGE, and molecular weight distribution analyses. The physicochemical studies revealed that extracted collagens could have promising applications in the food, medical, and cosmetic industries. (C) 2015 Elsevier Ltd. All rights reserved.
關聯:	Food Chemistry, v.190, pp.997-1006
顯示於類別:	[Dept. of Health and Nutrition (including master's program)] Periodical Articles

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