Characteristics of collagen from the skin of clown featherback (Chitala ornata)

Kittiphattanabawon, Phanat; Benjakul, Soottawat; Sinthusamran, Sittichoke; Kishimura, Hideki

Characteristics of collagen from the skin of clown featherback (Chitala ornata)

Kittiphattanabawon, Phanat; Benjakul, Soottawat; Sinthusamran, Sittichoke et al.

International journal of food science and technology, 2015, 50(9), 1972-1978

Permalink : https://hdl.handle.net/2115/62747

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アクセス権	open access
URI	https://hdl.handle.net/2115/62747
タイトル	Characteristics of collagen from the skin of clown featherback (Chitala ornata)
著者	Kittiphattanabawon, Phanat ; Benjakul, Soottawat ; Sinthusamran, Sittichoke ; Kishimura, Hideki
著者名 Kittiphattanabawon, Phanat
著者名 Benjakul, Soottawat
著者名 Sinthusamran, Sittichoke
e-Rad_Researcher 50204855 著者名 Kishimura, Hideki
言語	英語
キーワード	Acid soluble collagen
	Chitala ornata
	clown featherback
	collagen
	pepsin solubilise collagen
	type I collagen
発行日	2015-09
出版者	Wiley-Blackwell
収録物名	International journal of food science and technology
巻(号)	50(9)
ページ	1972-1978
抄録	Acid soluble collagen (ASC) and pepsin soluble collagen (PSC) from the skin of clown featherback (Chitala ornata) were isolated and characterised. Yields of ASC and PSC were 27.64 and 44.63% (dry weight basis) with total collagen recovery of 82.08%. Both collagens contained glycine as the major amino acid with relatively high content of proline, hydroxyproline and glutamic acid/glutamine. Nevertheless, they had the low content of cysteine, histidine and tryrosine. The collagen was characterised as type I, comprising (1)(2)2-heterotrimer. Pepsin-aided process did not affect triple-helical structure of PSC as determined by FTIR spectra. Thermal transition temperature of ASC (36.28 degrees C) was slightly higher than that of PSC (35.23 degrees C). However, no differences in isoelectric point (5.54-5.68) between ASC and PSC were observed. Therefore, collagen from the skin of clown featherback could be successfully extracted for further applications.
資源タイプ	学術雑誌論文
出版タイプ	Accepted Manuscript
権利情報	This is the peer reviewed version of the following article:International journal of Food Science and Technology 2015,50,p.1972-1978, which has been published in final form at 10.1111/ijfs.12864 . This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.
PISSN	0950-5423
NCID	AA10710609
関連情報 (isVersionOf)	出版社版DOI https://doi.org/10.1111/ijfs.12864