Acid and Pepsin Soluble Collagens from Skin By-product of Red-bellied Pacu (Piaractus brachypomus): Extraction and Comparative Characterizations Towards Finding Substitute to Bovine and Porcine Collagen.

Lidiya, C. Johny and Tanaji, G. Kudre and Suresh, P. V. (2021) Acid and Pepsin Soluble Collagens from Skin By-product of Red-bellied Pacu (Piaractus brachypomus): Extraction and Comparative Characterizations Towards Finding Substitute to Bovine and Porcine Collagen. Journal of Aquatic Food Product Technology. ISSN ISSN: 1049-8850

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Abstract

This investigation focused on the sustainable valorization of red-bellied pacu (RBP) skin towards finding an alternative to bovine and porcine collagen. Acid-soluble collagen (ASC, 45.8 ± 0.7%) and pepsin soluble collagen (PSC, 57.8 ± 1.9%) were successfully extracted from RBP skin and comparatively elucidated their characteristics and in-vitro fibril-forming potential. The extracted collagens were characterized as type I collagen and confirmed the well-preserved triple-helical configuration by sodium dodecyl sulphate polyacrylamide gel electrophoresis and Fourier transform-infrared spectro�scopy analysis. Both ASC and PSC exhibited relatively better thermo-stability, and the denaturation temperatures were found to be 35.5–35.29 °C by differential scanning calorimetry analysis. Both collagens displayed higher (p ≤ 0.05) solubility at low NaCl concentrations. The extracted ASC and PSC showed the same degree of fibril-forming capacities and confirmed well�defined fibril morphologies. Overall, the results showed the possibilities of effectively exploring RBP skin as a potential alternative source for realistic and safe collagen for food, nutrition, pharmaceutical, and other applications.

Item Type:	Article
Uncontrolled Keywords:	Red-bellied pacu; fish skin; acid-soluble collagen; pepsin soluble collagen; collagen characteristics
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Mar 2021 11:09
Last Modified:	09 Mar 2021 11:09
URI:	http://ir.cftri.res.in/id/eprint/14804

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