期刊
FOOD CHEMISTRY
卷 190, 期 -, 页码 997-1006出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.06.066
关键词
Collagen; Extrusion; Extrudate; Hot water extraction; Tilapia fish scale
资金
- Taiwan's National Science Council [NSC 101-2321-B-022-001-MY2]
Collagen is highly valued both as a food additive and a functional food ingredient. It is generally extracted by treatments with acid or alkali, enzyme, and microorganisms. However these methods are generally batch type, time-, energy-, reactant-, and cost-consuming. Extrusion is widely used in the food industry, and offers many advantages, such as ease of operation, continuous production, high yield, and little waste. In this study, we developed a novel extrusion-hydro-extraction (EHE) process for extraction of collagen from tilapia fish scale. Extruded scale samples had a 2-3 times higher protein extraction yield than that of non-extruded scale samples. All extracts contained hydroxyproline (61-73 residues/1000 residues) and hydroxylysine (5-6 residues/1000 residues) and were identified as type-I collagens by FTIR, SDS-PAGE, and molecular weight distribution analyses. The physicochemical studies revealed that extracted collagens could have promising applications in the food, medical, and cosmetic industries. (C) 2015 Elsevier Ltd. All rights reserved.
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