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KMID : 1024620150350010035
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Food Science of Animal Resources
2015 Volume.35 No. 1 p.35 ~ p.40
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Effect of Sub- and Super-critical Water Treatment on Physicochemical Properties of Porcine Skin
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Jo Yeon-Ji
Kim Jae-Hyeong
Jung Kyung-Hun
Min Sang-Gi
Chun Ji-Yeon
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Abstract
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Super- and sub-critical water treatments have been of interest as novel methods for protein hydrolysis. In the present study, we studied the effect of sub-critical water (Sub-H₂O, 300℃, 80 bar) treatment as well as super-critical water (Super-H₂O, 400℃, 280 bar) treatment on the physicochemical properties of porcine skin (PS), which has abundant collagen. Porcine skin was subjected to pre-thermal treatment by immersion in water at 70℃, and then treated with sub- or super-critical water. Physicochemical properties of the hydrolysates, such as molecular weight distribution, free amino acid content, amino acid profile, pH, color, and water content were determined. For the molecular weight distribution analysis, 1 kDa hydrolyzed porcine skin (H-PS) was produced by Super-H₂O or Sub-H₂O treatment. The free amino acid content was 57.18 mM and 30.13 mM after Sub-H₂O and Super-H₂O treatment, respectively. Determination of amino acid profile revealed that the content of Glu (22.5%) and Pro (30%) was higher after Super-H₂O treatment than after Sub-H₂O treatment, whereas the content of Gly (28%) and Ala (13.1%) was higher after Sub-H₂O treatment. Super-H₂O or Sub-H₂O treatment affected the pH of PS, which changed from 7.29 (Raw) to 9.22 (after Sub-H₂O treatment) and 9.49 (after Super-H₂O treatment). Taken together, these results showed that Sub-H₂O treatment was slightly more effective for hydrolysis than Super-H₂O was. However, both Sub-H₂O and Super-H₂O treatments were effective processing methods for hydrolysis of PS collagen in a short time and can be regarded as a green chemistry technology.
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KEYWORD
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sub-critical water, super-critical water, porcine skin, collagen, hydrolysates
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