Abstract
Collagen fractions have been isolated by water–salt extraction from raw materials of animal origin (various tendon types or subcutaneous tissues of cattle or porcine skin). Collagen fractions with maximum capacity for water and fat retention were isolated with high efficiency by water–salt solutions containing 1–10% sodium chloride at temperatures below 50°C. The values of the effective constant of extraction rate (min–1) at pH 6.5, 9.0, and 12.0 were equal to (2.7 ± 0.1) × 10–3, (6.2 ± 0.5) × 10–3, and (15.4 ± 0.7) × 10–3, respectively. The optimum conditions found made it possible to isolate from collagen those proteinaceous fractions that are of practical use in food industry.
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Neklyudov, A.D., Berdutina, A.V., Ivankin, A.N. et al. Collagen Fractions Obtained by Water–Salt Extraction from Raw Materials of Animal Origin. Applied Biochemistry and Microbiology 39, 426–430 (2003). https://doi.org/10.1023/A:1024537022022
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DOI: https://doi.org/10.1023/A:1024537022022