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Physicochemical and biological properties of collagens obtained from tuna tendon by using the ultrasound-assisted extraction
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Document Title
Physicochemical and biological properties of collagens obtained from tuna tendon by using the ultrasound-assisted extraction
Author
Chanmangkang S. Maneerote J. Surayot U. Panya A. You S. Wangtueai S.
Affiliations
College of Maritime Studies and Management Chiang Mai University Samut Sakhon 74000 Thailand; Department of Fishery Products Faculty of Fisheries Kasetsart University Bangkok 10900 Thailand; Food Biotechnology Research Unit National Center for Genetic Engineering and Biotechnology Pathum Thani 12120 Thailand; Department of Marine Food Science and Technology Gangneung-Wonju National University Gangwon Gangneung 25457 South Korea
Type
Article
Source Title
Journal of Agriculture and Food Research
ISSN
26661543
Year
2024
Volume
15
Open Access
All Open Access Gold
Publisher
Elsevier B.V.
DOI
10.1016/j.jafr.2024.100984
Abstract
This study aimed to maximize the utilization of tuna tendons which are by-products of the tuna canning process to obtain collagen through ultrasound-assisted extraction. Ultrasound was used to assist the extraction of vinegar- acid- and pepsin-soluble collagen from tuna tendons denoted as VUTC AUTC and PUTC respectively. The yield ranged from 10% to 15% and the collagen solubility was 0.5�7 mg protein/mg collagen. The color differed among the collagen samples. Tuna tendon collagens comprised ?- ?- ?1- and ?2-chains in accordance with type I calf skin collagen. Regarding the amino acid composition there were high amounts of glycine proline glutamic acid alanine hydroxyproline and aspartic acid. Salt concentration and pH effects on the solubility of collagen were evaluated. The samples were less soluble at higher salt concentrations and had good solubility at low pH. Fourier transform infrared spectroscopy showed the presence of a triple helix. Fractional viscosity and differential scanning calorimetry (DSC) analysis indicated a degradation temperature of 30� ?C and 167�1 ?C respectively. Finally tuna tendon collagen had antioxidant and immune-enhancing activities and did not exert cytotoxicity. ? 2024 The Authors
License
CC BY-NC-ND
Rights
Elsevier
Publication Source
Scopus