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Journal of Aquatic Food Product Technology Volume 22, 2013 - Issue 4
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Articles

Characterization of Acid-Soluble Collagen From Bone of Pacific Cod (Gadus macrocephalus)

Shanshan Wang College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P. R., China
,
Hu Hou College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P. R., China
,
Jie Hou College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P. R., China
,
Yu Tao College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P. R., China
,
Yukun Lu College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P. R., China
,
Xia Yang College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P. R., China
&
Bafang Li College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong, P. R., ChinaCorrespondence[email protected]
 show all
Pages 407-420 | Published online: 27 Jun 2013
 
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Abstract

Acid-soluble collagen (ASC) was isolated from Pacific cod (Gadus macrocephalus) bone. The ASC was rich in glycine. The amount of imino acid was lower than that of calf skin collagen, as was the transition temperature (48.6°C). Electrophoresis revealed two different α chains (α1 and α2), β-component, and γ-component. Fourier transform infrared spectroscopy measurement showed that ASC was in triple-helix structure. ASC had a solubility greater than 90% in a very acidic pH range (pH 1–4), and the solubility decreased with increasing NaCl concentrations up to 3%. Lyophilized ASC had a network ultrastructure with lace-like fibers, similar to calf skin collagen sponge.

Acknowledgments

This work was financially supported by the National Natural Science Foundation of China (No. 30871943).

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