Isolation and characterisation of collagen extracted from the skin of striped catfish (Pangasianodon hypophthalmus)

Prabjeet Singh, Soottawat Benjakul, Sajid Maqsood, Hideki Kishimura

Research output: Contribution to journalArticlepeer-review

237 Citations (Scopus)

Abstract

Acid soluble collagen (ASC) and pepsin soluble collagen (PSC) from the skin of striped catfish (Pangasianodon hypophthalmus) were isolated and characterised. The yields of ASC and PSC were 5.1% and 7.7%, based on the wet weight of skin, respectively, with the accumulated yield of 12.8%. Both ASC and PSC comprising two different α-chains (α1 and α2) were characterised as type I and contained imino acid of 206 and 211 imino acid residues/1000 residues, respectively. Peptide maps of ASC and PSC hydrolysed by either lysyl endopeptidase or V8 protease were slightly different and totally differed from those of type I calf skin collagen, suggesting some differences in amino acid sequences and collagen structure. Fourier transform infrared (FTIR) spectra of both ASC and PSC were almost similar and pepsin hydrolysis had no marked effect on the triple-helical structure of collagen. Both ASC and PSC had the highest solubility at acidic pH. A loss in solubility was observed at a pH greater than 4 or when NaCl concentration was higher than 2% (w/v). Tmax of ASC and PSC were 39.3 and 39.6°C, respectively, and shifted to a lower temperature when rehydrated with 0.05M acetic acid. Zeta potential studies indicated that ASC and PSC exhibited a net zero charge at pH 4.72 and 5.43, respectively. Thus, ASC and PSC were slightly different in terms of composition and structure, leading to somewhat different properties.

Original languageEnglish
Pages (from-to)97-105
Number of pages9
JournalFood Chemistry
Volume124
Issue number1
DOIs
Publication statusPublished - Jan 2011
Externally publishedYes

Keywords

  • Acid soluble collagen (ASC)
  • DSC
  • FTIR
  • Fish skin
  • Pepsin soluble collagen (PSC)
  • Striped catfish
  • Zeta potential

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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