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

Celia Olivia García-Sifuentes; Julio Cesar Zamorano-Apodaca; Marcel Martinez-Porchas; Susana Maria Scheuren-Acevedo; Miguel Angel Mazorra-Manzano

doi:10.18633/biotecnia.v23i3.1463

Isolation and properties of collagen extracted from mixed by-products obtained from different fish species

Autores/as

Celia Olivia García-Sifuentes Centro de Investigación en Alimentación y Desarrollo, A.C. https://orcid.org/0000-0003-0927-7885
Julio Cesar Zamorano-Apodaca
Marcel Martinez-Porchas https://orcid.org/0000-0003-4074-6731
Susana Maria Scheuren-Acevedo https://orcid.org/0000-0001-5801-4593
Miguel Angel Mazorra-Manzano https://orcid.org/0000-0002-1425-4250

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.

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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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Publicado

2021-09-29

Cómo citar

García-Sifuentes, C. O., Zamorano-Apodaca, J. C., Martinez-Porchas, M., Scheuren-Acevedo, S. M., & Mazorra-Manzano, M. A. (2021). Isolation and properties of collagen extracted from mixed by-products obtained from different fish species. Biotecnia, 23(3), 109–116. https://doi.org/10.18633/biotecnia.v23i3.1463