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Fish Collagen
Author(s)
Date Issued
April 26, 2012
Type
Book Chapter
Abstract
Fish collagen has gained increasing interest as the alternative for mammalian counterpart. It can be generally produced from by-products generated during processing of fish and invertebrates. The potential raw materials include skin, bone, scale, and so on. Types and molecular properties of collagen vary with the source, habitat of fish, extraction process, and other factors. In general, collagen can be extracted from collagenous materials at low temperature with the aid of various acids to avoid thermal denaturation. To increase the extraction yield, pepsins from mammalian and fish origins, which specifically cleave at telopeptide region, have been used successfully without the changes in molecular properties. Fish collagen can be of food, biomedical, and pharmaceutical applications. © 2012 John Wiley & Sons, Inc..
Citation
Food Biochemistry and Food Processing Second Edition, 365-387, 2012