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Abstract
Ossein from Baltic cod backbone was obtained after extraction of non-collagenous protein with 0.1 M NaOH solution and demineralization with 1.0 M HCl solution. The extractions were performed at 4 C for24, 48 and 72 h using a solid/solution ratio from 1:4 to 1:8 (w/v). After 48 h of extraction in 0.5 M acetic acid only about 25% of collagen was dissolved. After 48 h of extraction at optimal concentration of pepsin(4 mg/g ossein) the collagen was dissolved almost completely. Collagen solubilized in acetic acid could bealmost completely precipitated with k-carrageenan, at protein/polysaccharide ratio 1:1 (w:w). The denaturation temperature of Baltic cod backbone collagen was 14.4 C and the conversion factor of hydroxyproline to collagen was 15.7.
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- Category:
- Articles
- Type:
- artykuł w czasopiśmie wyróżnionym w JCR
- Published in:
-
FOOD HYDROCOLLOIDS
no. 24,
pages 325 - 329,
ISSN: 0268-005X - Language:
- English
- Publication year:
- 2010
- Bibliographic description:
- Żelechowska E., Sadowska M., Turk M.: Isolation and some properties of collagen from the backbone of Baltic cod(Gadus morhua)// FOOD HYDROCOLLOIDS. -Vol. 24, nr. iss. 4 (2010), s.325-329
- Verified by:
- Gdańsk University of Technology
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