Collagen extraction of red snapper (Lutjanus argentimaculatus) scales | การสกัดคอลลาเจนจากเกล็ดปลากะพงแดง (Lutjanus argentimaculatus)
2008
Chalongkwan Pipatcharoenwong(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected] | Wunwiboon Garnjanagoonchorn(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Wannee Jirapakkul(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)
Major compositions of red snapper scales are mainly protein (47.87 percent dry basis) and ash (49.01 percent dry basis). In order to obtain high protein fish scale, decalcification process of fish scales was studied. The results showed that ash content of decalcified fish scale was less than 1 percent dry basis when decalcified by using 1.2 N HCl for 6 hours. The decalcified fish scales were subjected to collagen extraction by 2 consecutive steps which are acid and heat process followed by acid combined with pepsin. The effects of temperature and time of both extraction steps were studied. As a result, temperature and time of both extraction steps showed effects on molecular weight of peptide subunits and protein content of collagen extracted solution. The collagen extracted solution with the highest protein content (91.76 percent dry weight of decalcified fish scale) was obtained from acid and heat treatment at 90 deg C for 9 hours followed by acid combined with pepsin at 37 deg C for 72 hours. The SDSPAGE of fish scale collagen extracted by only acid combined with pepsin indicated that it is type I collagen that composed of beta, alpha1 and alpha2 subunits.
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