title: Effects of alkaline pretreatments and acid extraction conditions on the acid-soluble collagen from grass carp (Ctenopharyngodon idella) skin.
abstract: This study investigated the effects of alkaline pretreatments and acid extraction conditions on the production of acid-soluble collagen (ASC) from grass carp skin. For alkaline pretreatment, 0.05 and 0.1M NaOH removed non-collagenous proteins without significant loss of ASC at 4, 10, 15 and 20 °C; while 0.2 and 0.5M NaOH caused significant loss of ASC, and 0.5M NaOH caused structural modification of ASC at 15 and 20 °C. For acid extraction at 4, 10, 15 and 20 °C, ASC was partly extracted by 0.1 and 0.2M acetic acid, while 0.5 and 1.0M acetic acid resulted in almost complete extraction. The processing conditions involving 0.05-0.1M NaOH for pretreatment, 0.5M acetic acid for extraction and 4-20 °C for both pretreatment and extraction, produced ASC with the structural integrity being well maintained and hence were recommended to prepare ASC from grass carp skin in practical application.
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Wuxi, Jiangsu Province 214122, China.
authors.forename: Dasong
authors.initials: D
authors.lastname: Liu
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
authors.forename: Guanmian
authors.initials: G
authors.lastname: Wei
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
authors.forename: Tiancheng
authors.initials: T
authors.lastname: Li
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
authors.forename: Jinhua
authors.initials: J
authors.lastname: Hu
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
authors.forename: Naiyan
authors.initials: N
authors.lastname: Lu
authors.affiliation: Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA.
authors.forename: Joe M
authors.initials: JM
authors.lastname: Regenstein
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Wuxi, Jiangsu Province 214122, China. Electronic address: zhoupeng@jiangnan.edu.cn.
authors.forename: Peng
authors.initials: P
authors.lastname: Zhou
mesh_terms: D000143:Acids / Q000737:chemistry; D000468:Alkalies / Q000737:chemistry; D000818:Animals; D002347:Carps; D003094:Collagen / Q000737:chemistry / Q000302:isolation & purification*; D029941:Fish Proteins / Q000737:chemistry / Q000302:isolation & purification*; D012867:Skin / Q000737:chemistry*; D012995:Solubility
chemical_list: D000143:Acids; D000468:Alkalies; D029941:Fish Proteins; D003094:Collagen
keywords: Acid extraction; Acid-soluble collagen; Alkaline pretreatment; Grass carp; Skin; Temperature