Isolation and characterization of fish scale collagen from tilapia (Oreochromis sp.) by a novel extrusion–hydro-extraction process

•We developed a novel EHE process for extraction of collagen from fish scale.•The EHE process provides operational, economic, and environmental advantages.•The collagens extracted by EHE process have a less fishy odor.•The collagens extracted by EHE process may provide promising applications in the...

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Veröffentlicht in:Food chemistry 2016-01, Vol.190, p.997-1006
Hauptverfasser: Huang, Chun-Yung, Kuo, Jen-Min, Wu, Shu-Jing, Tsai, Hsing-Tsung
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Sprache:eng
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Zusammenfassung:•We developed a novel EHE process for extraction of collagen from fish scale.•The EHE process provides operational, economic, and environmental advantages.•The collagens extracted by EHE process have a less fishy odor.•The collagens extracted by EHE process may provide promising applications in the food, medical, and cosmetic industries. Collagen is highly valued both as a food additive and a functional food ingredient. It is generally extracted by treatments with acid or alkali, enzyme, and microorganisms. However these methods are generally batch type, time-, energy-, reactant-, and cost-consuming. Extrusion is widely used in the food industry, and offers many advantages, such as ease of operation, continuous production, high yield, and little waste. In this study, we developed a novel extrusion–hydro-extraction (EHE) process for extraction of collagen from tilapia fish scale. Extruded scale samples had a 2–3times higher protein extraction yield than that of non-extruded scale samples. All extracts contained hydroxyproline (61–73 residues/1000 residues) and hydroxylysine (5–6 residues/1000 residues) and were identified as type-I collagens by FTIR, SDS–PAGE, and molecular weight distribution analyses. The physicochemical studies revealed that extracted collagens could have promising applications in the food, medical, and cosmetic industries.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2015.06.066