Extraction and Functional Characterisation and Structural Analysis of the Collagen from Bovine Fascia
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Abstract:
In this experiment, collagen was extracted from the raw material, bovine fascia, and the extraction process was optimized, the functional properties such as water absorption, oil absorption, solubility, emulsify capacity and foaming capacity were determined, and the structural characteristics of bovine fascia collagen were analyzed by electron microscopy, ultraviolet spectroscopy, Fourier transform infrared spectroscopy, and amino acid auto-analyser. The results showed that the optimal process of bovine fascia was 1:25 material-liquid ratio, 80 ℃ , and extraction time of 12 h; the water-absorbing capacity of bovine fascia collagen was 2.11 mL/g; the oil-absorbing capacity reached a maximum of 15.6 mL/g at 60 ℃ ; the solubility reached a maximum of 98.47% at pH value 10.0; the emulsify capacity reached a maximum of 17.8 m2/g at pH value 2.0, and the emulsion stability was 88.9% at pH value 6.0; the foaming capacity and foam stability were 16.46% and 74.2% at pH value 6.0. The results of electron microscopy showed that the collagen had an intertwined and curved structure, exhibiting the fibrous characteristics of collagen; the results of ultraviolet spectroscopy showed that the collagen of bovine fascia had obvious absorption peaks near 230 nm; the results of Fourier transform infrared spectroscopy showed that the collagen contained amide A, amide B, amide Ⅰ, amide Ⅱ and amide Ⅲ, with a complete triple-helical structure; The amino acid results showed that the protein extracted through the optimized process conformed to the amino acid composition characteristics of collagen, Gly-Xaa-Yaa. The above results show that the collagen extracted by the hot water method is a structurally complete type I collagen. This experiment can provide a scientific basis for further development and utilisation of the resources of bovine fascia resources.
