The Extraction And Properties Of Collagen From Bighead, Weever And Crucian

The components of muscle and skin from bighead, weever and crucian, extraction of collagen from fish muscle and fish skin, properties and modification of collagen were researched. Fish skin collagen as a emulsifier was applied to mayonnaise.Extraction yield of collagen was regarded as an index to research on preparation of collagen from muscle and skin of bighead, weever and crucian. Different preparation methods were applied according to properties of various fraction. Extraction yield of collagen from muscle of bighead, weever and crucian was 0.61%, 0.57% and 0.43%, respectively, by extraction of acid-soluble collagen with acid. Extraction yield of collagen from skin of bighead, weever and crucian was 11.9%, 11.3% and 11.6%, respectively, with acid. Extraction yield of collagen from skin of three fishes was 8.5%, 8.3% and 8.4%, respectively, by extraction with hot water after treatment of micro waving. The results showed that extraction with acid was superior to extraction with hot water from the view of yield, but it was time-consuming. It showed further that yield of collagen from skin was not increased by extraction with hot water after treatment of microwaving. There existed 1 and V type collagen in fish muscle and skin by SDS-PAGE. the molecular weight was about 300,000.The properties of collagen from fish skin were researched on with viscosity, gel sthength and thermo-denaturation temperature (Td) as indexes. It showed ,in 0.1M acetic acid solution,that viscosity of collagen solution was increased by increase of its concentration and decrease of temperature. Thermo-denaturation temperatures of collagen from fish skin by hot water extraction were 30癈,25癈 and 27癈, respectively. The corresponding Td value were 31癈, 25 癈 and 28癈, respectively, by extraction with acid. Gel strenghth of collagen by extraction with hot water changed with concentration , temperature, pH and medium.Modification of collagen from fish skin was studied with gel strenghth as an index.Gel strenghth of collagen after modification was determined in different mediums such as NaCl, sucrose. It showed that gel properties changed significantly under various conditions.Capability of emulsification offish skin collagen and its stability after emulsification was studied. It showed that Capability of emulsification offish skin collagen was effect by the concentration of collagen and the added sodium chloride .Capabilities of emulsification of 2% collagen solution from bighead, weever and crucian were 51.4%, 47.5% and 50.7%, respectively. Researched on the using of skin collagne in the mayonnaise production,the result show that the capability of emulsification of skin collagen is poor than sucrose fatty acid esters.