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KMID : 1007520190280061811
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Food Science and Biotechnology
2019 Volume.28 No. 6 p.1811 ~ p.1817
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Extraction and characterization of collagen from the skin of Pterygoplichthys pardalis and its potential application in food industries
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Nurubhasha Ramesh
Kumar N. S. Sampath
Thirumalasetti Satish K.
Simhachalam G.
Dirisala Vijaya R.
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Abstract
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The primary objective of this study was to extract collagen from underutilized fish species owing to its cost effective nature and also its ability to address the demand of type I collagen arising from food and pharmaceutical industries. Acid and pepsin soluble collagen (ppASC and ppPSC) were extracted from the skin of sucker catfish (Pterygoplichthys pardalis) with a yield of 19.6 and 23.8% on wet weight basis respectively. The same were characterized and confirmed as type I collagen by SDS?PAGE, FTIR and UV?Vis spectroscopy, amino acid analysis, and Zeta potential. Taking into consideration the application of collagen in food industry, a food product was developed by incorporating with fresh cheese. This fortification was found to be acceptable and had not altered the taste, odor and other sensory properties of the product.
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KEYWORD
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Collagen, Type I, Pterygoplichthys pardalis, Fresh cheese
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