Effects of sonication on the extraction of pepsin-soluble collagens from lamb feet and product characterization
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study was conducted to extract pepsin-soluble collagen with ultrasound aided process (UPSC) from lamb feet and investigate the effects of ultrasonic treatment at different temperatures and times on collagen concentration and structure. The most effective extraction condition for collagen by ultrasonic treatment was 25 degrees C/60 min. The collagen concentration of the UPSC increased as the sonication time (20, 40, and 60 min) increased at the same temperature (P < 0.05). All UPSCs were characterized as Type I collagen composed of alpha 1 and alpha 2 chains. The Fourier transform infrared spectra showed that the collagens maintained their triple helical structure, even after ultrasonic treatment in combination with pepsin digestion. The scanning electron microscopy images of the UPSCs revealed that sonication could cause some physical changes. These results suggest that lamb feet can be an alternative source of collagen for the food, pharmaceutical, and nutraceutical industries.
Açıklama
Anahtar Kelimeler
lamb Feet, Collagen, Collagen extraction, Sonication, Characterization, Chicken Feet, Acid, Skin, Scales, Gelatin, Bone
Kaynak
Lwt-Food Science And Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
159
