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Application of ultrasonic treatment to extraction of collagen from the skins of sea bass Lateolabrax japonicus

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  • Food Science and Technology
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Abstract

This study investigates an efficient method to extract collagen from the skins of sea bass. The ultrasonic treatment (20 kHz with amplitude of 20–80 %) was applied to fish skin for 24 h after the addition of 0.01, 0.05, and 0.1 M acetic acid (1:200 sample/acetic acid, w/v). As a result, the rate (Ki) of the collagen yield increased depending on the amount of acid added, the duration of ultrasonic treatment and the amplitude of the ultrasonic waves. The subunit compositions of the extracted components were analyzed by SDS-PAGE, and the main components were determined as collagen, including the α1 (α3), α2, β, and γ chains. And in addition to collagen, some unknown components were also observed after a longer period of ultrasonic treatment. Therefore, we had to optimize the efficient extraction conditions for pure collagen while minimizing the creation of unknown components. The most effective extraction condition for collagen by ultrasonic treatment was 80 % amplitude with 0.1 M acetic acid for 3 h of treatment. It was found that the component extracted by the ultrasonic treatment was indeed collagen, since there were no changes in the main components of collagen after pepsin treatment.

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Acknowledgments

This study was supported by the research fund from Korea Food Research Institute, Korea.

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Authors and Affiliations

  1. Korea Food Research Institute, 516 Baekhyundong, Bundanggu, Songnamsi, Kyounggido, 466-746, Korea

    Hyun Kyung Kim, Young Ho Kim & Nam Hyouck Lee

  2. College of Life Science and Biotechnology, Korea University, Anamdong, Seongbukgu, Seoul, 136-701, Korea

    Hyun Jin Park

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  1. Hyun Kyung Kim
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  2. Young Ho Kim
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  3. Hyun Jin Park
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  4. Nam Hyouck Lee
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Correspondence to Nam Hyouck Lee.

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Kim, H.K., Kim, Y.H., Park, H.J. et al. Application of ultrasonic treatment to extraction of collagen from the skins of sea bass Lateolabrax japonicus . Fish Sci 79, 849–856 (2013). https://doi.org/10.1007/s12562-013-0648-z

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  • DOI: https://doi.org/10.1007/s12562-013-0648-z

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