Comparative assessment of physico-chemical characteristics and fibril formation capacity of thermostable carp scales collagen.

Gaurav Kumar, Pal and Suresh, P. V. (2017) Comparative assessment of physico-chemical characteristics and fibril formation capacity of thermostable carp scales collagen. Materials Science and Engineering C, 70. pp. 32-40.

PDF Materials Science and Engineering C Volume 70, Part 1, 1 January 2017, Pages 32-40.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy

Abstract

Collagen and collagen fibers have been widely documented as a potential and competitive biomaterial for medical applications. However, the searches for safe and realistic new collagen sources are still underway. Currently, fishery by-products (scales), a promising collagen source are usually discarded. In the present study, in vitro fibril-forming ability of the extracted fish scale collagen is reported. The aim of the investigation was to evaluate the concomitant comparison of fibril-forming abilities and characteristics of acid and pepsin soluble collagens fromthe scales of Indianmajor carp catla (Catla catla) and rohu (Labeo rohita). The extracted collagenswere characterized as type I,with a total yield of 2.80–4.11% (w/w). Denaturation temperature determined for all collagens were between 35.9 and 37.7 °C. All collagens exhibited high solubility in acidic pH and low NaCl concentrations. SEMclarified the lyophilized collagens and their fibril-forming capacity. Amino acid content and radical scavenging efficacy were also analyzed for the extracted collagen. The results revealed that extracted scale collagen from a renewable biological source could be used as biomaterials in various sectors. It might be suitable for preparing collagen gel for biomedical devices or as a scaffold for cell culture because of its high stability and fibril formation capacity.

Item Type:	Article
Uncontrolled Keywords:	Carp Fish scale Collagen Radical scavenging activity Fibril formation
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:	22 Jan 2018 04:45
Last Modified:	22 Jan 2018 04:45
URI:	http://ir.cftri.res.in/id/eprint/13353

Actions (login required)

View Item