Comparison on the Stability of Collagens from Skin and Bone of Carp (Cyprinus carpio) Caught in Winter and Summer

doi:10.7506/spkx1002-6630-201023023

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 96-100.doi: 10.7506/spkx1002-6630-201023023

• Basic Research • Previous Articles Next Articles

Comparison on the Stability of Collagens from Skin and Bone of Carp (Cyprinus carpio) Caught in Winter and Summer

DUAN Rui1,2,*，ZHANG Jun-jie1,2，CHEN Ling1，KONNO Kunihiko3，XU Bing1

1. School of Marine Science and Technology, Huaihai Institute of Technology, Lianyungang 222005, China；
2. Jiangsu Marine Resources Development Research Institute, Lianyungang 222005, China；
3. Faculty of Fisheries Sciences, Hokkaido University, Hokkaido 041-8611, Japan

Received:2010-03-02 Revised:2010-11-13 Online:2010-12-15 Published:2010-12-29
Contact: DUAN Rui E-mail:duanrui526@yahoo.com.cn

Abstract

Abstract:

The acid-soluble collagens (ASC) were isolated from skin and bone of carp (Cyprinus carpio) caught in the winter (February in 2008) and summer (July in 2008). Thermal stability of collagens was studied by the increased pepsin digestibility upon heating and by circular dichroism (CD) spectroscopy. Collagens from skin and bone in the winter (w-skin ASC and w-bone ASC) exhibited transition curves with midpoints of 31.0 ℃and 32.8 ℃, respectively, which were 1.0 ℃ and 0.6 ℃ below their equivalents from summer season fish. The CD spectrum changes of collagens upon heating were in accordance with the results of pepsin digestion. The results indicated that collagens from skin and bone of summer carp were more stable than their equivalents of winter.

Key words: collagen, thermostability, pepsin digestion, circular dichroism

CLC Number:

TS254.1

DUAN Rui1,2,*，ZHANG Jun-jie1,2，CHEN Ling1，KONNO Kunihiko3，XU Bing1. Comparison on the Stability of Collagens from Skin and Bone of Carp (Cyprinus carpio) Caught in Winter and Summer[J]. FOOD SCIENCE, 2010, 31(23): 96-100.

[1]	LIU Xian, HUANG Zhangjun, LI Xia, LIAO Xuepin, SHI Bi. Reaction Mechanism of Collagen Peptide with Four Aldehydes in Chinese Liquor [J]. FOOD SCIENCE, 2021, 42(6): 31-38.
[2]	MAI Qiying, FAN Yawei, DENG Zeyuan, ZHANG Bing. Non-covalent Interaction Mechanism between Fetal Bovine Serum and Cyanidin-3-Glucoside and Its Effect on Antioxidant Activity of Cyanidin-3-Glucoside [J]. FOOD SCIENCE, 2021, 42(5): 1-8.
[3]	ZHANG Xuejiao, LIU Dengyong, Huimin David WANG. Antioxidant Activity in Vitro of Hydroxyproline Peptides [J]. FOOD SCIENCE, 2021, 42(5): 55-60.
[4]	CAO Qiang, HU Wei, GAO Jinyan, CHEN Hongbing, TONG Ping. Interaction Mechanism of Ovalbumin with Resveratrol and Its Effect on Ovalbumin [J]. FOOD SCIENCE, 2021, 42(4): 31-37.
[5]	ZHOU Ping, ZHENG Jie. Modification of Anthocyanins for Extended Application: A Review [J]. FOOD SCIENCE, 2021, 42(3): 346-354.
[6]	YANG Shuqiao, WANG Di, GAO Yanxiang. Progress in Undenatured Type II Collagen [J]. FOOD SCIENCE, 2021, 42(17): 343-349.
[7]	YANG Ruqing, CHEN Shoufeng, XIAO Linlin, CHEN Yulei, SUN Lechang, ZHANG Lingjing, LIU Guangming, CAO Minjie. Prolyl Endopeptidase from Sea Bass (Lateolabrax japonicus): Purification, Characterization and Molecular Cloning [J]. FOOD SCIENCE, 2021, 42(14): 78-85.
[8]	WANG Yang, WANG Wenhang. A Review of the Mechanism of the Association between Intramuscular Connective Tissue and Meat Tenderness and Related Meat Tenderization Technologies [J]. FOOD SCIENCE, 2021, 42(11): 332-340.
[9]	ZHANG Xiaoliang, ZHANG Yi. Characterization of Rabbit Skin Collagen and Modeling of Critical Gelation Conditions [J]. FOOD SCIENCE, 2020, 41(24): 16-21.
[10]	ZHOU Mingyang, HE Yuxin, SUN Yangying, PAN Daodong, CAO Jinxuan. Isolation, Purification and Structural Identification of Calcium-Chelating Peptides from Goose Bone Collagen Hydrolysate [J]. FOOD SCIENCE, 2020, 41(22): 8-14.
[11]	JIA Junqiang, SUN Shengyuan, ZHOU Xiaorui, MIAO Nan, ZHU Yujie, WU Qiongying. Effect of Ultrasonic Treatment on Self-Assembly Behavior and Physicochemical Properties of Collagen from Carassius auratus Skin [J]. FOOD SCIENCE, 2020, 41(19): 98-104.
[12]	XU Rong, ZHENG Lin, ZHAO Mouming. Effect of Temperature and pH on the Structure, Viscosity and Thermal Stability of Type II Collagen from Chicken Cartilage [J]. FOOD SCIENCE, 2020, 41(14): 66-71.
[13]	FU Shanlin, ZHONG Junzhen, YAO Wenjun, QIN Fangfang, LIU Chengmei, LIU Wei. Interaction between Unfolded Bovine β-Lactoglobulin and Epigallocatechin Gallate [J]. FOOD SCIENCE, 2019, 40(4): 7-13.
[14]	TIAN Wanfan, LIU Ji, ZHAO Yanying, TANG Junni. Prokaryotic Expression, Purification, and Solution Conformation of Staphylococcus aureus Enterotoxin K [J]. FOOD SCIENCE, 2019, 40(4): 138-145.
[15]	TIAN Xu, YANG Yuhui, WANG Yanan, ZHANG Jiahong, GUO Haitao, SHI Yonghui, LE Guowei,. Effects of Fish Collagen Peptides on Hepatic Lipid Metabolism and Redox Status in Mice Fed with High-Fat Diet [J]. FOOD SCIENCE, 2019, 40(3): 149-157.

Comparison on the Stability of Collagens from Skin and Bone of Carp (Cyprinus carpio) Caught in Winter and Summer

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments