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Open AccessArticle

Extraction and Characterization of Self-Assembled Collagen Isolated from Grass Carp and Crucian Carp

College of Food Science, Sichuan Agricultural University, Yaan 625014, China
School of Materials Science and Engineering, Southwest Jiaotong University, Chengdu 610031, China
California NanoSystems Institute, University of California, Los Angeles, CA 90095, USA
Author to whom correspondence should be addressed.
These authors contributed equally to the work.
Foods 2019, 8(9), 396;
Received: 12 August 2019 / Revised: 3 September 2019 / Accepted: 5 September 2019 / Published: 6 September 2019
(This article belongs to the Section Food Physics and (Bio)Chemistry)
Collagens were extracted from grass carp skin (GCC), grass carp scales (GSC), and crucian carp skin (CCC) using an acid-enzyme combination method, and their characteristics and self-assembly properties were analyzed. Electrophoretic patterns characterized all three as type I collagens. An ultraviolet analysis identified the optimal wavelengths for collagen detection, while a Fourier transform infrared spectroscopy analysis confirmed the triple-helical structure of the collagens. The GCC, GSC, and CCC had denaturation temperatures of 39.75, 34.49, and 39.05 °C, respectively. All three were shown to self-assemble into fibrils at 30 °C in the presence of NaCl, but the fibril formation rate of CCC (40%) was slightly higher than those of GCC (28%) and GSC (27%). The GSC were shown to form a more strongly intertwined fibril network with a characteristic D-periodicity. The fish collagens extracted in this study have potential applications in the development of functionalized materials. View Full-Text
Keywords: collagen; self-assembly; grass carp; crucian carp collagen; self-assembly; grass carp; crucian carp
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He, L.; Lan, W.; Wang, Y.; Ahmed, S.; Liu, Y. Extraction and Characterization of Self-Assembled Collagen Isolated from Grass Carp and Crucian Carp. Foods 2019, 8, 396.

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