Study of chemical properties and evaluation of collagen in mantle, epidermal connective tissue and tentacle of Indian Squid, Loligo duvauceli Orbigny

Raman, Maya; Mathew, Saleena

doi:10.1007/s13197-012-0671-6

Cited by 7 publications

(4 citation statements)

References 46 publications

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“…Among these, fin is an important source of collagen and other proteins (Torres-Arreola, PachecoAguilar, Sotelo-Mundo, Rouzaud-Sández, & Ezquerra-Brauer, 2008). Moreover, the concentrations and physicochemical properties of squid collagen change depending on the anatomical regions evaluated (Raman & Mathew, 2014).…”

Section: Introductionmentioning

confidence: 99%

Collagen from jumbo squid fin: extracting conditions and influence of the protease system on collagen hydrolysate antioxidant activity

Cuevas-Acuña

Robles-Sánchez

Torres‐Arreola

et al. 2015

CyTA - Journal of Food

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Collagen from jumbo squid fin: extracting conditions and influence of the protease system on collagen hydrolysate antioxidant activity Colágeno de aletas de calamar gigante: condiciones de extracción y efecto del sistema proteolítico en la actividad antioxidante de sus hidrolizados The optimal alkaline and acid conditions for insoluble collagen extraction from jumbo squid fin (JSF) were established by factorial analysis. Dependent variable: protein concentration; independent variables: NaOH and HCl concentrations. The antioxidant properties of JSF collagen hydrolysates obtained by two protease systems were studied. Moreover, jumbo squid skin (JSS) collagen was obtained and hydrolysated under optimal conditions. The optimal extraction condition was 0.5 M NaOH followed by 0.2 M HCl. Collagen α-chains were detected in both JSF and JSS. Collagen β-component was detected only in JSS. JSS collagen showed higher levels of polar and hydrophobic amino acids. The JSF hydrolysates produced by subtilisin showed a lower degree of hydrolysis and higher antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH), Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity-fluorescein (ORAC FL )) than those produced by a mixture of trypsin, chymotrypsin, and peptidase. The JSS hydrolysates showed a higher antioxidant capacity. We have thus established a suitable process to improve the utility of JSF.Keywords: fin collagen; extraction conditions; protease system; hydrolysate; antioxidant activity La mejores condiciones para la extracción del colágeno insoluble de las aletas del calmar gigante (JSF) fueron establecidas aplicando un diseño factorial. Variable dependiente: concentración de proteína; variables independientes: concentraciones de NaOH y HCl. Se comparó la actividad antioxidante de hidrolizados del colágeno de JSF, obtenidos mediante dos sistemas proteolíticos. Además, usando las mejores condiciones se extrajo el colágeno de la piel del calamar (JSS) e hidrolizó. Las mejores condiciones de extracción fueron: NaOH 0.5 M y HCl 0.2 M. Las bandas α se observaron en ambos colágenos. El β-componente de colágeno solo se detectó en JSS. JSS mostró mayor contenido de aminoácidos polares e hidrofóbicos. Los hidrolizados de JSF producidos por subtisilina presentaron menor grado de hidrólisis, la más alta actividad antioxidante (DPPH, TEAC, ORAC FL ) que los obtenidos por una mezcla de tripsina, quimotripsina y peptidasas. Los hidrolizados del JSS mostrarón la mayor actividad antioxidante. Se estableció un proceso para un mejor aprovechamiento de JSF.

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Section: Introductionmentioning

confidence: 99%

Collagen from jumbo squid fin: extracting conditions and influence of the protease system on collagen hydrolysate antioxidant activity

Cuevas-Acuña

Robles-Sánchez

Torres‐Arreola

et al. 2015

CyTA - Journal of Food

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“…Overall, the collagen content of the mantle for Nordic squid, L. forbesii , is substantially lower than the content reported in the literature for other species of squid, being 3%–15% of total protein (cf. Raman & Mathew, 2014; Sikorski & Kolodziejska, 1986; Uriarte‐Montoya et al., 2010).…”

Section: Resultsmentioning

confidence: 99%

Gastrophysical and chemical characterization of structural changes in cooked squid mantle

Schmidt

Plankensteiner

Clausen

et al. 2021

Journal of Food Science

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Squid (Loligo forbesii and Loligo vulgaris) mantles were cooked by sous vide cooking using different temperatures (46 • C, 55 • C, 77 • C) and times (30 s, 2 min, 15 min, 1 h, 5 h, 24 h), including samples of raw tissue. Macroscopic textural properties were characterized by texture analysis (TA) conducted with Meullenet-Owens razor shear blade and compared to analysis results from differential scanning calorimetry. The collagen content of raw tissues of squid was quantified as amount of total hydroxyproline using ultra-high-performance liquid chromatography. Structural changes were monitored by Raman spectroscopy and small-angle X-ray scattering and visualized by second harmonic generation microscopy. Collagen in the squid tissue was found to be highest in arms (4.3% of total protein), then fins (3.0%), and lowest in the mantle (1.5%), the content of the mantle being very low compared to that of other species of squid. Collagen was found to be the major protein responsible for cooking loss, whereas both collagen and actin were found to be key to mechanical textural changes. A significant decreased amount of cooking loss was obtained using a lower cooking temperature of 55 • C compared to 77 • C, without yielding significant textural changes in most TA parameters, except for TA hardness which was significantly less reduced. An optimized sous vide cooking time and temperature around 55-77 • C and 0.5-5 h deserves further investigation, preferably coupled to sensory consumer evaluation. Practical Application: The study provides knowledge about structural changes during sous vide cooking of squid mantle. The results may be translated into gastronomic use, promoting the use of an underutilized resource of delicious and nutritious protein (Loligo vulgaris and Loligo forbesii).

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“…where, m 1 is the amount of ASC, PSC or WSG in the extraction solution (supernatant after centrifugation), M 0 is the total amount of collagen or gelatin in the dried squid skin. Collagen or gelatin was quantified by measuring the hydroxyproline contents and using the converting factor of 14.1 (Raman & Mathew, 2014). Specifically, the hydroxyproline content was determined at 558 nm using a Multiscan Spectrum (Spectra Max-i3, Molecular Devices Co., USA) after hydrolysis of the sample (extraction solution or squid skin) in 6 M HCl for 6 h at 105°C.…”

Section: Extraction Of Collagen and Gelatinmentioning

confidence: 99%

Distinctive characteristics of collagen and gelatin extracted from Dosidicus gigas skin

Sun

Mao

et al. 2021

Int J of Food Sci Tech

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Squid skin, often discarded as processing by-product, is a good resource of collagen/gelatin. In this study, acid soluble collagen (ASC), pepsin soluble collagen (PSC) and water soluble gelatin (WSG) were extracted from squid (Dosidicus gigas) skin and physicochemically examined. The lowest yield of 33.5% was obtained for ASC extracted at 4°C, and the addition of pepsin increased the collagen yield by around 35.0% (PSC). The highest yield of 81.9% (WSG) was achieved by thermal extraction at 60°C. A low temperature can largely retain the native helix structures of ASC and PSC, contrariwise, thermal treatment converted collagen into gelatin with unordered and renatured structures. The proline and hydroxyproline contents of ASC, PSC and WSG were 183/1000 residues, 194/1000 residues and 175/1000 residues, respectively. In addition, WSG showed a denaturation temperature at 80.7°C which was much higher than that of ASC (24.2°C) and PSC (26.2°C), while a significant lower resistance towards enzymatic digestion.

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Study of chemical properties and evaluation of collagen in mantle, epidermal connective tissue and tentacle of Indian Squid, Loligo duvauceli Orbigny

Cited by 7 publications

References 46 publications

Collagen from jumbo squid fin: extracting conditions and influence of the protease system on collagen hydrolysate antioxidant activity

Collagen from jumbo squid fin: extracting conditions and influence of the protease system on collagen hydrolysate antioxidant activity

Gastrophysical and chemical characterization of structural changes in cooked squid mantle

Distinctive characteristics of collagen and gelatin extracted from Dosidicus gigas skin

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