Effects of pepsin digestion at different temperatures and times on properties of telopeptide-poor collagen from bird feet

Effect of concentration, pH and ionic strength on the kinetic self-assembly of acid-soluble collagen from walleye pollock (Theragra chalcogramma) skin

“…concentration for collagen self-assembly, above which, large visible aggregates appeared, while below it, no aggregates could be detected by the turbidity or the centrifugation method (Na et al, 1986). In this study, kinetic self-assembly of collagen was reflected by absorbance at 313 nm (Lin & Liu, 2006;Usha et al, 2010), which was related to the diameter of fibrils: the larger the fibrils diameter, the higher is the absorbance (Aukkanit & Garnjanagoonchorn, 2010). Effect of concentration on the kinetic self-assembly of collagen from walleye pollock skin is shown in Fig.1(a).…”

Extraction Optimization and Characterization of Collagen from Chicken (Gallus gallus domesticus) Feet

“…This indicates that other contaminants such as hemoglobin and enzyme have been removed from the extracted collagen (Brock et al, 2013). Furthermore, the results of SDS-PAGE also proved that structural integrity of the extracted collagen could be maintained throughout the extraction processes for each different method (Lin & Liu, 2006).…”

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

“…According to Lin and Liu (2006a), Tp of PSC from chicken broiler feet was 88.77℃, which was similar to our result. The thermal stability of collagen is generally affected by amino acid composition, growing temperature of collagen source, and extracting methods (Lin and Liu, 2006a; Lin and Liu, 2006b). In particular, pepsin digestion could lead to a decrease in denaturation temperature due to decreased molecular weight of collagen subunits by the removal of telopeptides region (Nalinanon et al , 2007).…”

“…PSCs were individually isolated from bones, skins, and tendons of duck feet according to the optimal condition suggested by Lin and Liu (2006a, 2006b) with slight modification. Each ground part of duck feet (100 g) was washed with 10 volumes (v/w) of 20% ethanol for 24 h to discard fat and pigments.…”

“…It has been reported that functional properties of collagen, such as gelling and film-forming properties, surface behavior, and microencapsulation, differs from collagen types (Gómez-Guillén et al , 2011). Thus, numerous previous studies have been conducted to characterize the collagen type of novel sources and to evaluate its functionality with various extraction methods (Lin and Liu, 2006a; Lin and Liu, 2006b; Wang et al , 2014). In particular, enzymatic digestion, using pepsin or papain, could improve the extraction yield of collagen and its functionality, such as thermal stability (Hashim et al , 2014; Matmaroh et al , 2011; Wang et al , 2008).…”