The investigation of batch-to-batch variabilities in the composition of isolates from fish and mammalian species using different protocols

[Display omitted] •The animal collagen source significantly affects the batch production yield.•The fish isolate batch reproducibility was better than that of the pig isolates.•Both processing methods had similar effects on the fish isolate batch production.•The pig isolate composition and batch pro...

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Veröffentlicht in:Food research international 2023-07, Vol.169, p.112798-112798, Article 112798
Hauptverfasser: Rýglová, Šárka, Braun, Martin, Suchý, Tomáš, Hříbal, Miloň, Žaloudková, Margit, Vištějnová, Lucie
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Sprache:eng
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Zusammenfassung:[Display omitted] •The animal collagen source significantly affects the batch production yield.•The fish isolate batch reproducibility was better than that of the pig isolates.•Both processing methods had similar effects on the fish isolate batch production.•The pig isolate composition and batch production differed for the two methods.•The pig isolates differed mainly in terms of their protein and lipid contents. The aim of this study was to investigate batch-to-batch inconsistencies in the processing of pig and fish collagen isolates processed using two protocols that differed in terms of the acetic acid concentrations applied and the pre- and post-extraction steps, and which were previously tested in our laboratory with the intention of preserving the biological structures and functions of the collagen isolates for biomedical purposes. Both the major and minor components such as the amino acids, lipids, water, glycosaminoglycan and ash contents and elemental content, as well as the structure and morphology of the raw sources and the resulting batches of isolates were subsequently examined in detail applying standardized analytical methods including high perfomance liquid chromatography, ultraviolet–visible and infrared spectrometry, polyacrylamide gel electrophoresis, energy dispersive spectroscopy and scanning electron microscopy. All the fish isolates provided severalfold higher yields (8–45 wt%) than did the pig isolates (3–9 wt%). In addition, the variability of the fish isolate yields (the coefficient of variation for processing A: 16.4–32.9 % and B: 6.8–17.4 %) was significantly lower (p ≤ 0.05, n = 5) than that of the pig isolates (A: 27.7–69.8 %; B: 35.3–87.9 %). In general, the fish skin batches had significantly higher protein contents (˃60 wt%) and lower lipid contents (
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2023.112798