Comparison of physicochemical properties of barracuda (Sphyraena barracuda Edwards, 1771) skin collagen hydrolyzed using two different pepsin sources

Leshanthiy A/P K Santhi Rasegaran a and Abdul Aziz Jaziri and Ahmad Hazim Abdul Aziz and Rossita Shapawi and Ruzaidi Azli Mohd Mokhtar and Wan Norhana Md. Noordin and Rahmi Nurdiani and Nurul Huda (2024) Comparison of physicochemical properties of barracuda (Sphyraena barracuda Edwards, 1771) skin collagen hydrolyzed using two different pepsin sources. International Journal on Advanced Science, Engineering and Information Technology, 14 (4). pp. 1-7. ISSN 2088-5334

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URL: https://www.researchgate.net/publication/383338778...

Abstract

This research focused on the comparison of extractability and physicochemical properties of barracuda (Sphyraena barracuda Edwards, 1771) skin collagens prepared using pepsins from bovine (PSC-B) and porcine (PSC-P). The PSC-P sample had a significantly higher (p<0.05) collagen extractability (31.16%) compared to the BCPB (19.48%). Based on the Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) profiles, all hydrolyzed collagens were identified as a type I collagen with two different alpha chains (α1 and α2). The Infrared spectra showed that the collagen's triple-helical structure was maintained in the PSC-B and PSC-P samples, as mostly reported from other literatures. In terms of the thermal stability, the value of BCP-B (43.63°C) was greater than that of BCP-P ( = 37.49°C), and their values were comparable to other literatures related on marine fish skin collagens. Overall, the by-product skin of barracuda (S. barracuda Edwards, 1771) can be utilized for alternative collagen products.

Item Type:	Article
Keyword:	Physicochemical , Barracuda , Collagen
Subjects:	Q Science > QH Natural history > QH1-278.5 Natural history (General) > QH1-(199.5) General Including nature conservation, geographical distribution R Medicine > RB Pathology > RB1-214 Pathology > RB151-214 Theories of disease. Etiology. Pathogenesis
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	ABDULLAH BIN SABUDIN -
Date Deposited:	19 Nov 2024 15:49
Last Modified:	19 Nov 2024 15:49
URI:	https://eprints.ums.edu.my/id/eprint/41948

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