Physicochemical and Biochemical Properties of Pepsin-Solubilized Collagen Isolated from the Integument of Sea Cucumber (Stichopus vastus)
| Autor: | Md. Murad Hossain, Md. Zaidul Islam Sarker, Aishah A. Latiff, Nurul Absar, Wahidu Zzaman, Chee-Yuen Gan, Farid Che Ghazali, Alias A. Karim, Md. Zainul Abedin, Faiyaz Ahmed |
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| Rok vydání: | 2013 |
| Předmět: |
chemistry.chemical_classification
biology Chemistry General Chemical Engineering digestive oral and skin physiology General Chemistry biology.organism_classification Amino acid Ingredient Sea cucumber Isoelectric point Biochemistry Pepsin Glycine Zeta potential biology.protein Food science Solubility Food Science |
| Zdroj: | Journal of Food Processing and Preservation. 38:2027-2036 |
| ISSN: | 0145-8892 |
| DOI: | 10.1111/jfpp.12180 |
| Popis: | The integument (high collagen content) of sea cucumber Stichopus vastus is gener-ally wasted after harvesting, whereas only its stomach and intestines are eaten infew Asian countries. Amino acid composition, thermal transition temperature( T m), zeta potential, solubility, moisture absorption and retention capacities,proximate composition and morphology of pepsin-solubilized collagen (PSC)isolated from the integument of S. vastus were studied. Amino acid compositionrevealed that glycine was dominant in the isolated collagen. PSC was found tohave an isoelectric pH of 4.67,good moisture absorption and retention capacity athigher humidity, a sharp effect of pH and NaCl concentration on solubility, andan inverse relationship between temperature and viscosity. PSC also showed themaximum T m to be 37.3C, very high protein content and ultrastructural charac-teristics. Hence, the PSC has the potential to be used as a functional ingredient infood, cosmetics and nutraceutical products. |
| Databáze: | OpenAIRE |
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