Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet

• 발행기관: 한국축산식품학회
• 저자명: Hyun-wook Kim In-jun Yeo Ko-eun Hwang Dong-heon Song Yong-jae Kim Youn-kyung Ham Tae-jun Jeong Yun-s
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제36권 제5호, 665~670쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2016.10.31

영문 초록

The objectives of this study were conducted to characterize pepsin-soluble collagen (PSC) extracted from bones (PSC-B), skins (PSCS), and tendons (PSC-T) of duck feet and to determine their thermal and structural properties, for better practical application of each part of duck feet as a novel source for collagen. PSC was extracted from each part of duck feet by using 0.5 M acetic acid containing 5% (w/ w) pepsin. Electrophoretic patterns showed that the ratio between α1 and α2 chains, which are subunit polypeptides forming collagen triple helix, was approximately 1:1 in all PSCs of duck feet. PSC-B had slightly higher molecular weights for α1 and α2 chains than PSCS and PSC-T. From the results of differential scanning calorimetry (DSC), higher onset (beginning point of melting) and peak temperatures (maximum point of curve) were found at PSC-B compared to PSC-S and PSC-T (p

키워드

collagen duck feet DSC FT-IR pepsin