Isolation and some properties of collagen from the backbone of Baltic cod (Gadus morhua)

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.