Application of ultrasonic treatment to extraction of collagen from the skins of sea bass Lateolabrax japonicus
- Authors
- Kim, Hyun Kyung; Kim, Young Ho; Park, Hyun Jin; Lee, Nam Hyouck
- Issue Date
- 9월-2013
- Publisher
- SPRINGER JAPAN KK
- Keywords
- Collagen; Extraction; Sea bass skin; Ultrasonic treatment
- Citation
- FISHERIES SCIENCE, v.79, no.5, pp.849 - 856
- Indexed
- SCIE
SCOPUS
- Journal Title
- FISHERIES SCIENCE
- Volume
- 79
- Number
- 5
- Start Page
- 849
- End Page
- 856
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/102274
- DOI
- 10.1007/s12562-013-0648-z
- ISSN
- 0919-9268
- Abstract
- This study investigates an efficient method to extract collagen from the skins of sea bass. The ultrasonic treatment (20 kHz with amplitude of 20-80 %) was applied to fish skin for 24 h after the addition of 0.01, 0.05, and 0.1 M acetic acid (1:200 sample/acetic acid, w/v). As a result, the rate (Ki) of the collagen yield increased depending on the amount of acid added, the duration of ultrasonic treatment and the amplitude of the ultrasonic waves. The subunit compositions of the extracted components were analyzed by SDS-PAGE, and the main components were determined as collagen, including the alpha 1 (alpha 3), alpha 2, beta, and gamma chains. And in addition to collagen, some unknown components were also observed after a longer period of ultrasonic treatment. Therefore, we had to optimize the efficient extraction conditions for pure collagen while minimizing the creation of unknown components. The most effective extraction condition for collagen by ultrasonic treatment was 80 % amplitude with 0.1 M acetic acid for 3 h of treatment. It was found that the component extracted by the ultrasonic treatment was indeed collagen, since there were no changes in the main components of collagen after pepsin treatment.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - Graduate School > Department of Biotechnology > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.