Isolation and partial characterization of collagen from gamma sea cucumber (Stichopus variegatus)

Isolation and partial characterization of collagen from gamma sea cucumbers (Stichopus variegatus) has been carried out. Isolation was done through three steps, i.e. preparation, extraction and isolation. Preparation step was dressing, immersing in water, in alcohol, in Tris-HCl and EDTA, followed by immersing in NaOH solution. Extraction was done by using 0.5 M acetic acid. Then isolation was conducted through salt precipitation followed by dialysis. The yield of gamma sea cucumber collagen produced was 16.40% (db), with a pH value of 6.08 and whiteness 77.02%. Collagen has a functional group of amide A (3412cm-1), B (2929cm-1), I (1654cm-1), II (1554cm-1), and III (1239cm-1). The main amino acid content, were glycine, proline and alanine (16.88%; 6.71%; and 6.42% respectively). The collagen produced is type I collagen which might contain of (~a1)3 chain with the molecular weight of 130.33 kDa.