Preliminary Study on Physicochemical Properties of Duck Feet Collagen
DOI:
https://doi.org/10.3923/ijps.2013.615.621Keywords:
Amino acid composition, collagen, duck feet, physicochemical propertiesAbstract
Duck feet collagen was extracted using 5% lactic acid and examined for their physicochemical properties (chemical composition and amino acid, yield, pH and swelling percentage, color and Fourier Transform Infrared (FTIR) spectroscopy). Chemical composition of duck feet collagen such as moisture, protein, fat and ash content was 5.85, 29.11, 35.43 and 28.60%, respectively. 17 amino acids were detected in duck feet collagen and included 20.46% glysine, 7.73% hydroxyproline and 10.24% proline. The yield of collagen obtained from this treatment was 28.37%. The collagen extracted was light in color with a pH 2.67 (soaking period) and the swelling percentage was 240.50%. Duck feet collagen (DC) possessed similar bands (Amide A, Amide I, Amide II and Amide III) with commercial Fish Collagen (FC) and commercial Cow Collagen (CC) for the FTIR.
References
Abe, Y. and S. Krimm, 1972. Normal vibrations of crystalline polyglycine I. Biopolymers, 11: 1817-1839.
Ahmad, M., S. Benjakul and S. Nalinanon, 2010. Compositional and physicochemical characteristics of acid solubilized collagen extracted from the skin of unicorn leatherjacket (Aluterus monoceros). Food Hydrocolloids, 24: 588-594.
Anonymous, 2010. Global poultry trends 2010. http://www.thepoultrysite.com/articles/1749/poultry-meat-production-trends2010.htm%20Accessed%2030%20June%202011.
Horwitz, W. and AOAC, 2000. Official Methods of Analysis of AOAC International. 17th Edn., Association of Official Analytical Chemists, Gaithersburg, Maryland.
Benjakul, S., W. Visessanguan, C. Thongkaew and M. Tanaka, 2005. Effect of frozen storage on chemical and gel forming properties of fish commonly used for surimi production in Thailand. Food Hydrocolloids, 19: 197-207.
Cheng, F.Y., F.W. Hsu, H.S. Chang, L.C. Lin and R. Sakata, 2009. Effect of different acids on the extraction of pepsin-solubilised collagen containing melanin from silky fowl feet. Food Chem., 113: 563-567.
Cheow, C.S., M.S. Norizah, Z.Y. Kyaw, N.K. Howell and S.M. Cho, 2007. Preparation and characterisation of gelatins from the skins of sin croaker (Johnius dussumieri) and shortfin scad (Decapterus macrosoma). Food Chem., 101: 386-391.
Doyle, B.B., E.G. Bendit and E.R. Blout, 1975. Infrared spectroscopy of collagen and collagenâ€like polypeptides. Biopolymers, 14: 937-957.
Duan, R., J. Zhang, X. Dua, X. Yao and K. Konno, 2009. Properties of collagen from skin, scale and bone of carp (Cyprinus carpio). Food Chem., 112: 702-706.
Farrell Jr, H.M., E.D. Wickham, J.J. Unruh, P.X. Qi and P.D. Hoagland, 2001. Secondary structural studies of bovine caseins: Temperature dependence of β-casein structure as analyzed by circular dichroism and FTIR spectroscopy and correlation with micellization. Food Hydrocolloids, 15: 341-354.
Gimenez, B., J. Turnay, M.A. Lizarbe, P. Montero and M.C. Gomez-Guillen, 2005. Use of lactic acid for extraction of fish skin gelatin. Food Hydrocolloids, 19: 941-950.
Gomez-Guilloen, M.C. and P. Montero, 2001. Extraction of gelatin from megrim (Lepidorhombus boscii) skins with several organic acids. J. Food Sci., 66: 213-216.
Gomez-Guillen, M.C., J. Turnay, M.D. Fernandez-Diaz, N. Ulmo, M.A. Lizarbe and P. Montero, 2002. Structural and physical properties of gelatin extracted from different marine species: A comparative study. Food Hydrocolloid, 16: 25-34.
Gudmunsson, M. and H. Hafsteinsson, 1997. Gelatin from cod skins as affected by chemical treatments. J. Food Sci., 62: 37-39.
Jackson, M., L. Choo, P.H. Watson, W.C. Halliday and H.H. Mantsch, 1995. Beware of connective tissue proteins: Assignment and implications of collagen absorptions in infrared spectra of human tissues. Biochimica et Biophysica Acta (BBA)-Mol. Basis Dis., 1270: 1-6.
Jamilah, B., K.W. Tan, M.R. Umi Hartina and A. Azizah, 2011. Gelatins from three cultured freshwater fish skins obtained by liming process. Food Hydrocolloids, 25: 1256-1260.
Johnston-Banks, F.A., 1990. Gelatin. In: Food Gels, Harris, P. (Ed.). Elsevier Applied Food Science Series, London, pp: 233-291.
Kittiphattanabawon, P., S. Benjakul, W. Visessanguan, T. Nagai and M. Tanaka, 2005. Characterisation of acid-soluble collagen from skin and bone of bigeye snapper (Priacanthus tayenus). Food Chem., 89: 363-372.
Li, H., B.L. Liu, L.Z. Gao and H.L. Chen, 2004. Studies on bullfrog skin collagen. Food Chem., 84: 65-69.
Li, S.T., 1993. Collagen biotechnology and its medical application. Biomed. Eng. Appl., 5: 646-657.
Liu, D.C., Y.K. Lin and M.T. Chen, 2001. Optimum condition of exracting collagen from chicken feet and its characteristics. Aust. J. Anim. Sci., 14: 1638-1644.
Norziah, M.H., A. Al-Hassan, A.B. Khairulnizam, M.N. Mordi and M. Norita, 2009. Characterization of fish gelatin from surimi processing wastes: Thermal analysis and effect of transglutaminase on gel properties. Food Hydrocolloids, 23: 1610-1616.
Ockerman, W.H., 1984. Quality Control of Post Mortem Muscle Tissue. The Ohio State University, Ohio, USA., Page: 51.
Pachence, J.M., 1992. Process for extracting type 1 collagen from an avian source and applications therefor. United States Patent 5138030. http://www.freepatentsonline.com/5138030.html.
Pati, F., B. Adhikari and S. Dhara, 2010. Isolation and characterization of fish scale collagen of higher thermal stability. Bioresour. Technol., 101: 3737-3742.
Payne, K.J. and A. Veis, 1988. Fourier transform ir spectroscopy of collagen and gelatin solutions: Deconvolution of the amide I band for conformational studies. Biopolymers, 27: 1749-1760.
Prayitno, 2007. Extraction of collagen from chicken feet with various acidic solutions and soaking time. Anim. Prod., 9: 99-104.
Rodziewicz-Motowidlo, S., A. Sladewska, E. Mulkiewicz, A. Kolodziejczyk, A. Aleksandrowicz, J. Miszkiewicz and P. Stepnowski, 2008. Isolation and characterization of a thermally stable collagen preparation from the outer skin of the silver carp Hypophthalmichthys molitrix. Aquaculture, 285: 130-134.
Sadowska, M., I. Kolodziejska and C. Niecikowska, 2003. Isolation of collagen from the skins of Baltic cod (Gadus morhua). Food Chem., 81: 257-262.
Sai, K.P. and M. Babu, 2001. Studies on Rana tigerina skin collagen. Comparat. Biochem. Physiol. Part B, 128: 81-90.
Sankar, S., S. Sekar, R. Mohan, S. Rani, J. Sundaraseelan and T.P. Sastry, 2008. Preparation and partial characterization of collagen sheet from fish (Lates calcarifer) scales. Int. J. Biol. Macromol., 42: 6-9.
Singh, P., S. Benjakul, S. Maqsood and H. Kishimura, 2011. Isolation and characterisation of collagen extracted from the skin of striped catfish (Pangasianodon hypophthalmus). Food Chem., 124: 97-105.
Surewicz, W.K. and H.H. Mantsch, 1988. New insight into protein secondary structure from resolution enhanced infrared spectra. Biochimica Biophysica Acta, 952: 115-130.
Wangtueai, S. and A. Noomhornm, 2009. Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales. LWT-Food Sci. Technol., 42: 825-834.
Ward, A.G. and A. Courts, 1977. The Science and Technology of Gelatine. Academic Press, New York.
Woo, J.W., S.J. Yu, S.M. Cho, Y.B. Lee and S.B. Kim, 2008. Extraction optimization and properties of collagen from yellowfin tuna (Thunnus albacares) dorsal skin. Food Hydrocolloids, 22: 879-887.
Downloads
Published
Issue
Section
License
Copyright (c) 2013 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
