Biochemical and structural characterization of sturgeon fish skin collagen (Huso huso)

The potential use of sturgeon fish skin waste (Huso huso), an Iranian major sturgeon species, as a rich source for collagen extraction was evaluated. Yields of ASC and PSC obtained by acidic and enzymatic extractions were 9.98% and 9.08% (based on wet weight), respectively. SDS‐PAGE profiles of both collagens led to classification of the proteins as type I with two different α chains (α1 and α2). Scanning electron microscopy (SEM) of the collagen sponges indicated dense sheet‐like film linked by random‐coiled filaments. Glycine was the most predominant amino acid, and the imino acids contents were 21.14% and 21.58% for ASC and PSC, respectively. Fourier‐transform infrared spectra (FTIR) confirmed that pepsin digestion did not disrupt PSC triple helical structure. Denaturation and melting temperatures of ASC and PSC were 29.34°C, 92.03°C, and 29.89°C, 88.93°C, respectively. Thus, the sturgeon fish skin waste could serve as an alternative collagenous source for biomedical materials, food, and pharmaceutical applications. Practical applications Beluga (Huso huso) is one of the most important sturgeon fish on the Caspian Sea and aquaculture industries. With the exception of the meat and caviar, wastes generated after their processing are usually discarded. Skin and cartilage of sturgeon fish are the by‐products of the processing, and they are often discarded as waste or used for low‐value purposes, although they are a good source for production of collagen‐based biomaterials. Collagen type I is the most abundant collagen in the skin and this work reports the sturgeon fish skin as an important collagen resource with potential for use in the food, biomedical, and cosmetic industries. Collagens from sturgeon fish skin were proved as type I collagen. Extracted collagens from sturgeon fish skin maintain their native and triple helical structure. Sturgeon fish skin by‐product can be an excellent collagen source replacing mammalian sources.