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KMID : 1007520110200041137
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Food Science and Biotechnology
2011 Volume.20 No. 4 p.1137 ~ p.1141
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Changes of Collagen in Sea Cucumber (Stichopus japonicas) During Cooking
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Dong Xiuping
Zhu Bei-Wei
Sun Li-Ming
Zheng Jie
Jiang Dan
Zhou Da-Yong
Wu Hai-tao
Yoshiyuki Murata
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Abstract
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Changes of the collagen in sea cucumber (Stichopus japonicas) during cooking were investigated. Crude collagen fibers (CCF) is more sensitive to heat than pepsin-solubilized collagen (PSC), absorbance at 226-232 nm increased from 60 to 100oC. PSC nearly completely degraded after cooking for 8-10 h, 4-6 h, 1-1.5 h, 40- 50 min, and 10-20 min at 60, 70, 80, 90, and 100oC, respectively. Collagen fiber shrinkage, disappearance of periodic cross striation, complete denaturation, and dispersion of denatured fibers at 40, 60, 80 and 100oC, respectively, were demonstrated by transmission electron microscope (TEM). Above results might be instructional for sea cucumber processing and collagen usage.
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KEYWORD
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sea cucumber (Stichopus japonicus), collagen, cooking
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