Aislamiento y propiedades de colágeno extraído de una mezcla de subproductos de diferentes especies de pescado

Autores/as

DOI:

https://doi.org/10.18633/biotecnia.v23i3.1463

Palabras clave:

Subproductos de pescado, colágeno, aislamiento, propiedades

Resumen

Los subproductos de pescado como pieles, huesos o escamas son fuentes de colágeno. Se extrajo y evaluó el colágeno soluble en ácido (ASC) y soluble en pepsina (PSC) derivados de diferentes especies. Las propiedades evaluadas para ambos colágenos fueron composición química, amino ácidos, perfil electroforético, FTIR, temperatura y entalpía de desnaturalización y, solubilidad. El ASC y PSC registraron 48.6 y 38.8 % de proteína, respectivamente. El ASC y PSC presentaron 7 % y 6 % de hidroxiprolina. El perfil electroforético mostró la presencia de bandas de colágeno tipo I (α1, α2, β, and γ), el espectro de FTIR mostró los grupos funcionales del colágeno (Amide A, B, I, II, and III) y demostró que el proceso de extracción no afectó la estructura de triple hélice. La Tmax de ASC y PSC fueron 38.27 y 38.07° C, respectivamente, mientras que el ΔH fue 0.64 and 0.33 J g-1. La solubilidad más baja fue a pH 5 para ASC y a pH 9 para PSC. Ambos tipos de colágeno se extrajeron exitosamente y, basados en sus características estructurales, pueden ser una alternativa para la industria de alimentos, biomédica y farmacológica.

Biografía del autor/a

Celia Olivia García-Sifuentes, Centro de Investigación en Alimentación y Desarrollo, A.C.

Investigador Titular "C", Coordinación de Alimentos de Origen Animal. Laboratorio de Bioquímica y Calidad de Productos Pesqueros.

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2021-09-29

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