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DIFFERENT THERMOSTABILITY OF COLLAGENS FROM SCALE OF CARP ( CYPRINUS CARPIO ) IN WINTER AND SUMMER
Author(s) -
DUAN RUI,
KONNO KUNIHIKO,
ZHANG JUNJIE,
WANG SHUJUN,
YUAN CHUNHONG
Publication year - 2010
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2010.00376.x
Subject(s) - cyprinus , thermostability , common carp , carp , food science , bovine spongiform encephalopathy , chemistry , pepsin , denaturation (fissile materials) , circular dichroism , fish <actinopterygii> , biology , biochemistry , fishery , enzyme , nuclear chemistry , medicine , prion protein , disease , pathology
The acid‐soluble collagens (ASC) were isolated from scale of carp ( Cyprinus carpio ) caught in the winter and summer. Thermal denaturing behaviors of collagens were investigated by the increased pepsin digestibility and by changes in circular dichroism (CD) spectrum upon heating. The denaturation temperature of collagen were estimated from the half decrease of β component upon heating and subsequent pepsin digestion. Collagen from scales in the winter (w‐scale ASC) exhibited a transition curve with a midpoint of 31.6C, which was 1.8C below that of scale collagen from the summer fish (s‐scale ASC). The CD measurement results showed the melting temperature of s‐scale ASC was higher than that of w‐scale ASC by 3C. It was concluded s‐scale ASC was more stable than the equivalent from the winter season. The research offered the fundamental information on the carp scale collagens that may be utilized in the food, cosmetic and pharmaceutical industries.PRACTICAL APPLICATIONS Collagen has broad applications in many fields, such as food, pharmaceutical, cosmetic, biomedical materials and other industries. Compared with mammalian collagen, fish collagen shows higher safety, which is unlikely to be related to bovine spongiform encephalopathy and transmissible spongiform encephalopathy. Collagen can be used totally or partially as water binding or texture improving agent in meat products, as well as food casings, sausage casings, fibers or shaped products. Carp is one of the major freshwater fish produced in China. Great quantities of fish scales are produced, but the effective use of scales is minimal. Fish scales can be used as an alternative source of collagen. This work reports on the thermostability of scale collagens from carp caught in winter and summer. More understanding of biochemical properties of carp scale collagen will contribute to the better utilization of the collagen in food, as well as other industries.