Studies on collagen from the skin of channel catfish ( Ictalurus punctaus)
Acid-soluble and pepsin-soluble collagens (ASC and PSC) were extracted from the skin of channel catfish ( Ictalurus punctaus) and partially characterized . The collagen obtained in the experiment contained more than 23% glycine as the most abundant amino acid. The denaturation temperature of acid-so...
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| Veröffentlicht in: | Food chemistry 2007, Vol.101 (2), p.621-625 |
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| creator | Liu, HaiYing Li, Ding Guo, ShiDong |
| description | Acid-soluble and pepsin-soluble collagens (ASC and PSC) were extracted from the skin of channel catfish (
Ictalurus punctaus) and partially characterized . The collagen obtained in the experiment contained more than 23% glycine as the most abundant amino acid. The denaturation temperature of acid-soluble collagen was 32.5
°C, about 5
°C lower than that of the porcine skin collagen. SDS–PAGE showed that the collagens were composed of two distinct alpha chains, which is similar to the porcine type I collagen. The contents of the skin ASC and PSC, on a dry weight basis, were 25.8% and 38.4%, respectively. These results suggest that channel catfish skin has potential as a supplement to the sources of vertebrate collagens. |
| doi_str_mv | 10.1016/j.foodchem.2006.01.059 |
| format | Article |
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Ictalurus punctaus) and partially characterized . The collagen obtained in the experiment contained more than 23% glycine as the most abundant amino acid. The denaturation temperature of acid-soluble collagen was 32.5
°C, about 5
°C lower than that of the porcine skin collagen. SDS–PAGE showed that the collagens were composed of two distinct alpha chains, which is similar to the porcine type I collagen. The contents of the skin ASC and PSC, on a dry weight basis, were 25.8% and 38.4%, respectively. These results suggest that channel catfish skin has potential as a supplement to the sources of vertebrate collagens.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2006.01.059</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>acetic acid ; Amino acid content ; Channel catfish ; Collagen ; denaturation ; Denaturation temperature ; epidermis (animal) ; fish ; food analysis ; gelatin ; glycine (amino acid) ; Ictalurus punctatus ; pepsin ; protein composition ; protein content ; protein degradation ; protein structure ; skin ; solubility ; temperature</subject><ispartof>Food chemistry, 2007, Vol.101 (2), p.621-625</ispartof><rights>2006 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c367t-42aa726d1f8e201f2dbc8268c82b4e99435f81ecac3b2822ec2da04cd4a4b9393</citedby><cites>FETCH-LOGICAL-c367t-42aa726d1f8e201f2dbc8268c82b4e99435f81ecac3b2822ec2da04cd4a4b9393</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2006.01.059$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,4024,27923,27924,27925,45995</link.rule.ids></links><search><creatorcontrib>Liu, HaiYing</creatorcontrib><creatorcontrib>Li, Ding</creatorcontrib><creatorcontrib>Guo, ShiDong</creatorcontrib><title>Studies on collagen from the skin of channel catfish ( Ictalurus punctaus)</title><title>Food chemistry</title><description>Acid-soluble and pepsin-soluble collagens (ASC and PSC) were extracted from the skin of channel catfish (
Ictalurus punctaus) and partially characterized . The collagen obtained in the experiment contained more than 23% glycine as the most abundant amino acid. The denaturation temperature of acid-soluble collagen was 32.5
°C, about 5
°C lower than that of the porcine skin collagen. SDS–PAGE showed that the collagens were composed of two distinct alpha chains, which is similar to the porcine type I collagen. The contents of the skin ASC and PSC, on a dry weight basis, were 25.8% and 38.4%, respectively. These results suggest that channel catfish skin has potential as a supplement to the sources of vertebrate collagens.</description><subject>acetic acid</subject><subject>Amino acid content</subject><subject>Channel catfish</subject><subject>Collagen</subject><subject>denaturation</subject><subject>Denaturation temperature</subject><subject>epidermis (animal)</subject><subject>fish</subject><subject>food analysis</subject><subject>gelatin</subject><subject>glycine (amino acid)</subject><subject>Ictalurus punctatus</subject><subject>pepsin</subject><subject>protein composition</subject><subject>protein content</subject><subject>protein degradation</subject><subject>protein structure</subject><subject>skin</subject><subject>solubility</subject><subject>temperature</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNqFkE9PwzAMxSMEEmPwFSAnBIcWJ-3a9Aaa-DM0icPYOcpSZ8vompG0SHx7MhXOXGwffs9-foRcMkgZsOJumxrnar3BXcoBihRYCpPqiIyYKLOkhJIfkxFkIBLB8uKUnIWwBQAOTIzI66Lra4uBupZq1zRqjS013u1ot0EaPmxLnaF6o9oWG6pVZ2zY0Bs6051qet8Huu_bOPfh9pycGNUEvPjtY7J8enyfviTzt-fZ9GGe6KwouyTnSpW8qJkRGD0YXq-04IWIZZVjVeXZxAiGWulsxQXnqHmtINd1rvJVlVXZmFwPe_feffYYOrmzQWP03qLrg-QwEfkEWASLAdTeheDRyL23O-W_JQN5iE5u5V908hCdBCZjdFF4NQiNclKtvQ1yuYheM2CMcSiLSNwPBMZHvyx6GbTFVmNtPepO1s7-d-QHn7yECg</recordid><startdate>2007</startdate><enddate>2007</enddate><creator>Liu, HaiYing</creator><creator>Li, Ding</creator><creator>Guo, ShiDong</creator><general>Elsevier Ltd</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>2007</creationdate><title>Studies on collagen from the skin of channel catfish ( Ictalurus punctaus)</title><author>Liu, HaiYing ; Li, Ding ; Guo, ShiDong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c367t-42aa726d1f8e201f2dbc8268c82b4e99435f81ecac3b2822ec2da04cd4a4b9393</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>acetic acid</topic><topic>Amino acid content</topic><topic>Channel catfish</topic><topic>Collagen</topic><topic>denaturation</topic><topic>Denaturation temperature</topic><topic>epidermis (animal)</topic><topic>fish</topic><topic>food analysis</topic><topic>gelatin</topic><topic>glycine (amino acid)</topic><topic>Ictalurus punctatus</topic><topic>pepsin</topic><topic>protein composition</topic><topic>protein content</topic><topic>protein degradation</topic><topic>protein structure</topic><topic>skin</topic><topic>solubility</topic><topic>temperature</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Liu, HaiYing</creatorcontrib><creatorcontrib>Li, Ding</creatorcontrib><creatorcontrib>Guo, ShiDong</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Liu, HaiYing</au><au>Li, Ding</au><au>Guo, ShiDong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Studies on collagen from the skin of channel catfish ( Ictalurus punctaus)</atitle><jtitle>Food chemistry</jtitle><date>2007</date><risdate>2007</risdate><volume>101</volume><issue>2</issue><spage>621</spage><epage>625</epage><pages>621-625</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>Acid-soluble and pepsin-soluble collagens (ASC and PSC) were extracted from the skin of channel catfish (
Ictalurus punctaus) and partially characterized . The collagen obtained in the experiment contained more than 23% glycine as the most abundant amino acid. The denaturation temperature of acid-soluble collagen was 32.5
°C, about 5
°C lower than that of the porcine skin collagen. SDS–PAGE showed that the collagens were composed of two distinct alpha chains, which is similar to the porcine type I collagen. The contents of the skin ASC and PSC, on a dry weight basis, were 25.8% and 38.4%, respectively. These results suggest that channel catfish skin has potential as a supplement to the sources of vertebrate collagens.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2006.01.059</doi><tpages>5</tpages></addata></record> |
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| source | Elsevier ScienceDirect Journals Complete |
| subjects | acetic acid Amino acid content Channel catfish Collagen denaturation Denaturation temperature epidermis (animal) fish food analysis gelatin glycine (amino acid) Ictalurus punctatus pepsin protein composition protein content protein degradation protein structure skin solubility temperature |
| title | Studies on collagen from the skin of channel catfish ( Ictalurus punctaus) |
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