Enzymatic Hydrolysis of Collagen from Fish Scales by Papain

doi:10.7506/spkx1002-6630-200924001

Abstract

Abstract:

In this study, the optimal condition for enzymatic hydrolysis of collagen from fish scales were investigated by orthogonal experiments. Papain was used to hydrolyze collagen and effects of four independent variables including hydrolysis temperature, hydrolysis time, enzyme concentration and pH on degree of hydrolysis (DH) of collagen from fish scales were also evaluated. The optimal condition for obtaining the highest hydrolysis yield of collagen from fish scales was 50 ℃ of hydrolysis temperature, 6 h of hydrolysis time, 0.20 g of enzyme amount and pH 5.0.

Key words: papain, enzymatic hydrolysis, fish scale, collagen

CLC Number:

TS201.2

HUANG Huan，WANG Xin，LIU Bao-lin，ZHAO Shi-hong. Enzymatic Hydrolysis of Collagen from Fish Scales by Papain[J]. FOOD SCIENCE, 2009, 30(24 ): 23-25 https://doi.org/10.7506/spkx1002-6630-200924001

[1]	ZHANG Qiling, XU Yuanfang, ZHOU Yiji, YI Jingchao, GUO Feng, DENG Chao, ZHANG Yong, OUYANG Mengyun, JIN Longxin, LI Wenge. Quality Changes and Bacterial Community Analysis of Lemon-Flavored Boneless Chicken Feet Irradiated with 60Co-γ Ray [J]. FOOD SCIENCE, 2026, 47(9): 281-290.
[2]	HUAN Yufei, LIU Ruitong, JIAO Yingxue, WANG Jiaying, ZHANG Zhisheng, ZHAO Kaixuan. Construction of Skin Collagen Film and Its Application in Food Packaging [J]. FOOD SCIENCE, 2026, 47(9): 380-390.
[3]	LI Shishi, ZHAO Wenzhu, WEI Lai, YANG Wei, YU Zhipeng. Structural Identification, Antifreeze Potential and Mechanism of Action of Peptides from Tilapia Skin Collagen [J]. FOOD SCIENCE, 2026, 47(7): 54-60.
[4]	LIANG Jing, CHAI Zhi, LI Ying, XU Linxiang. Preparation, Characterization, and Flavor Improvement Evaluation of Pyropia yezoensis Microcapsules [J]. FOOD SCIENCE, 2026, 47(5): 230-240.
[5]	ZHU Peiyi, XIE Wenjie, ZHOU Jiandi, LI Zhihui, LAN Yang, XU Yuezheng, PAN Qifeng, YE Xingqian, TIAN Jinhu. Effects of Different Treatments on the Stability and Quality of Chinese Yellow Rice Wine (Huangjiu) [J]. FOOD SCIENCE, 2026, 47(5): 241-256.
[6]	WANG Yanru, WANG Xinyue, HE Long, YU Qunli, ZHANG Yueyue, LI Ying, XU Jin, ZHANG Li, HAN Guangxing. Preparation and Structure-Activity Analysis of Antioxidant Peptides from Collagen by Ultra-high Pressure-Assisted Enzymatic Hydrolysis [J]. FOOD SCIENCE, 2026, 47(3): 109-119.
[7]	DU Linqian, LI Dan, SHA Junqi, YANG Siyi, YAO Xiaolin. Research Progress on the Anti-skin Photoaging Mechanism of Oral Collagen Hydrolysate and Strategies for Promoting Its Absorption [J]. FOOD SCIENCE, 2026, 47(1): 346-357.
[8]	WANG Yuqing, XU Xiaohan, ZHU Minghui, ZHANG Junjie, GAO Xueling, CHEN Qi. Isolation, Purification, Identification and Activity of Antioxidant Peptides from Tea Residue [J]. FOOD SCIENCE, 2025, 46(5): 142-150.
[9]	XU Dan, ZHANG Yutao, TANG Jing, LI Yingjie, XIAO Shensheng, LIU Yan, LIU Xin, GONG Zhiyong, WANG Qiao. Kinetic Characterization of Peroxidase and Laccase Degradation of Zearalenone and Their Application for Removal of Zearalenone from Beer [J]. FOOD SCIENCE, 2025, 46(20): 111-120.
[10]	WU Ruiyun, WANG Zhenyu, CHANG Cheng, LIU Linggao, ZHANG Dequan. Endogenous Polysaccharides Interact with Collagen to Enhance Its Swelling Effect during the Roasting of Beijing Roast Duck [J]. FOOD SCIENCE, 2025, 46(18): 44-53.
[11]	TIAN Shunfeng, DONG Jingwen, SHI Jing, MA Shuping, FENG Mengmeng, LUO Yongkang, JIANG Yanfei, ZHAO Chunyue. Preparation and Storage Characteristics of Collagen Tripeptides from Tilapia Skin and Scales [J]. FOOD SCIENCE, 2025, 46(16): 81-89.
[12]	SONG Hongdong, REN Shaoxia, SHAO Zhuwei, GE Shaocheng, QIAO Kun, LIU Zhiyu. Preparation and Structural Identification of Peptides Stimulating Cholecystokinin Secretion from the Skin of Puffer Fish [J]. FOOD SCIENCE, 2025, 46(12): 156-162.
[13]	ZHOU Jiaojiao, GUO Yujie, QI Liwei, ZHANG Hongru, LI Juan, ZHANG Chunhui. Characterization of Prolyl Endopeptidase-Hydrolyzed Bone Collagen from Different Species of Livestock and Poultry [J]. FOOD SCIENCE, 2024, 45(9): 66-74.
[14]	YU Yingtao, XIAO Liuyang, YANG Xiaofan, HAN Fujuan, HAN Lihong. Effect of Ultrasonic Treatment Combined with Enzymatic Hydrolysis on the Multilevel Structure and Adsorption Properties of Maize Starch [J]. FOOD SCIENCE, 2024, 45(5): 174-183.
[15]	LIU Jingbo, LI Zihao, WEN Hedi, LÜ Siwen, YU Yiding, ZHANG Ting. Effect of Enzymatic Hydrolysis Time on the Structure and Emulsifying Properties of Soybean Meal Hydrolysate and Preparation and Characterization of Highly Stable Emulsions Stabilized with It [J]. FOOD SCIENCE, 2024, 45(24): 53-60.

Enzymatic Hydrolysis of Collagen from Fish Scales by Papain

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments