Journal
FOOD HYDROCOLLOIDS
Volume 24, Issue 4, Pages 325-329Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2009.10.010
Keywords
Cod; Backbone; Collagen; Solubility; Denaturation temperature
Categories
Funding
- Ministry of Science and Higher Education [N312 058 32/2848]
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Ossein from Baltic cod backbone was obtained after extraction of non-collagenous protein with 0.1 M NaOH solution and demineralization with 1.0 M HCl solution. The extractions were performed at 4 degrees C for 24, 48 and 72 h using a solid/solution ratio from 1:4 to 1:8 (w/v). After 48 h of extraction in 0.5 M acetic acid only about 25% of collagen was dissolved. After 48 h of extraction at optimal concentration of pepsin (4 mg/g ossein) the collagen was dissolved almost completely. Collagen solubilized in acetic acid could be almost completely precipitated with kappa-carrageenan, at protein/polysaccharide ratio 1:1 (w:w). The denaturation temperature of Baltic cod backbone collagen was 14.4 degrees C and the conversion factor of hydroxyproline to collagen was 15.7. (C) 2009 Elsevier Ltd. All rights reserved.
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