Enzymatic Extraction and Characteristics of Collagen Fibers from Cattle Skin
Collagen fibers from cattle skin were enzymatically extracted and analyzed. The results of texture analyzer determination and microscopic observation of collagen fibers showed that extract efficiency was affected by pH, enzyme concentration, and combined
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Enzymatic Extraction and Characteristics of Collagen Fibers from Cattle Skin Wenhang Wang, Ke Zhao, Wei Ren, Ting Liu and Ying Zhang
Abstract Collagen fibers from cattle skin were enzymatically extracted and analyzed. The results of texture analyzer determination and microscopic observation of collagen fibers showed that extract efficiency was affected by pH, enzyme concentration, and combined ratio. The optimal conditions were obtained as follows: adding 0.5 ml 6 % complex enzyme solution (alkaline proteinase: neutral protease = 1:1, w/w) into 1 g leather, ultrasonic shocking for 20 min, incubating in the shaking box at 30 °C for 24 h, and soaking in the pH = 2 hydrochloric acid solution for 7 h. Extracted collagen fibers are potentially used in edible film production and casing making. Keywords Cattle skin
Collagen fibers Extraction Characteristics
153.1 Introduction When thought about the packaging innovations for the twenty-first century, the most interesting thing to review was the technologies that are enabling these changes. As packaging innovations were researched across the food industry, there
W. Wang (&) K. Zhao T. Liu Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, People’s Republic of China e-mail: [email protected] W. Ren China National Research Institute of Food and Fermentation Industries, Beijing 100027, People’s Republic of China Y. Zhang Department of Ecology, Environmental Management College of China, Qinhuangdao 066004, People’s Republic of China
T.-C. Zhang et al. (eds.), Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012), Lecture Notes in Electrical Engineering 251, DOI: 10.1007/978-3-642-37925-3_153, Ó Springer-Verlag Berlin Heidelberg 2014
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are numerous examples of breakthrough innovations in meat, snack, and beverage industry [1], such as high-density polyethylene coffee containers and polyethylene plastic bags. However, these new materials were not so friendly to the environment in some way. Many polyethylene plastic bags were found to be flying all around in the street at one time. So interest in edible films was rooted in attempts to develop easily degradable packaging, nonaggressive to the environment, thus improving the quality of food products and providing new markets for the materials used in the manufacture of these films [2]. The new food packaging technologies are also developing as a response to consumer demands or industrial production trends toward mildly preserved, fresh, tasty, and convenient food products with prolonged shelf life and controlled quality [3]. Edible films are defined as a thin layer of material which can be consumed and provides a barrier to moisture, oxygen, and solute movement for the food. The material can manufacture a complete food coating or can be disposed as a continuous layer between food components [4]. Edible films can be formed as food coatings and free-standing films, and have the
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