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Characterization of Acid- and Pepsin-Soluble Collagens from the Cuticle of Perinereis nuntia (Savigny)
- Source :
- Food Biophysics. 13:274-283
- Publication Year :
- 2018
- Publisher :
- Springer Science and Business Media LLC, 2018.
-
Abstract
- To extend the practical applications of collagen, alternatives to mammalian sources are needed. In this study, acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) were extracted from the cuticle of Perinereis nuntia (Savigny), and their physicochemical features and structures were examined. The yields of ASC and PSC were 3.89% and 6.74%, respectively. The glycine contents of both collagens accounted for approximately one-third of the total amino acid residues, and the sum totals of proline and hydroxyproline in ASC and PSC were 212 and 214 residues/1000 residues, respectively. However, the proline hydroxylation rates of ASC and PSC were 84.0% and 83.6%, respectively. The maximum absorption peaks of both ASC and PSC were detected at 233 nm. Zeta potential studies indicated that ASC and PSC have a net zero charge at pH 4.89 and 4.95, respectively. Fourier-transform infrared spectroscopy, circular dichroism, and X-ray diffraction confirmed the triple helical structure of the collagen. The denaturation temperatures (Td) of ASC and PSC were 36.5 °C and 33 °C, respectively. Moreover, the collagens appeared to be loose, fibrous, and porous by scanning electron microscopy. These results suggested that collagen from the cuticle of Perinereis nuntia (Savigny) has potential commercial applications in the food, nutraceutical, and pharmaceutical industries.
- Subjects :
- 0106 biological sciences
Circular dichroism
biology
Cuticle
digestive, oral, and skin physiology
Biophysics
Bioengineering
04 agricultural and veterinary sciences
040401 food science
01 natural sciences
Applied Microbiology and Biotechnology
Analytical Chemistry
Hydroxylation
chemistry.chemical_compound
Hydroxyproline
0404 agricultural biotechnology
chemistry
Biochemistry
Pepsin
010608 biotechnology
Glycine
biology.protein
Denaturation (biochemistry)
Proline
Food Science
Subjects
Details
- ISSN :
- 15571866 and 15571858
- Volume :
- 13
- Database :
- OpenAIRE
- Journal :
- Food Biophysics
- Accession number :
- edsair.doi...........fe145e09b39440f11c5a66ac1ea7bc49
- Full Text :
- https://doi.org/10.1007/s11483-018-9533-8