Structural Characteristics of Bovine Bone Collagen under Different Extraction Processes

REN Geyi; MA Xuelian; PAN Li; QI Haiwen; BING Malacuo; ZHANG Shuyao; YAN Haiyan

doi:10.13386/j.issn1002-0306.2021090282

Volume 43 Issue 14

Jul. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(14): 27-33. > DOI: 10.13386/j.issn1002-0306.2021090282

REN Geyi, MA Xuelian, PAN Li, et al. Structural Characteristics of Bovine Bone Collagen under Different Extraction Processes[J]. Science and Technology of Food Industry, 2022, 43(14): 27−33. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090282.

Citation:

PDF (8242 KB)

Structural Characteristics of Bovine Bone Collagen under Different Extraction Processes

College of Food, Shihezi University, Shihezi 832000, China

More Information

Received Date: September 25, 2021
Available Online: May 16, 2022

Graphical Abstract

Abstract

Abstract

In order to improve the utilization rate of bovine bone resources, fresh bovine bone was used as raw material, four kinds of bovine bone collagen (ASC1, ASC2, PSC1 and PSC2) were extracted by acetic acid, citric acid, acetic acid and pepsin, citric acid and pepsin, the physicochemical properties and structural characteristics were studied by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), surface hydrophobicity and other indicators. The results showed that PSC1 had the highest yield, which was 3.23%, the maximum ultraviolet absorption peak of the collagen extracted by four kinds of extraction methods were found around 230 nm. SDS-PAGE and infrared spectroscopy analysis showed that four kinds of collagen were composed of α₁, α₂ and β subunits, which belonged to type I collagen and the space structure of bovine collagen was preserved intact. Scanning electron microscopy showed that the fiber network structure of the four kinds of collagen (acid method and enzyme method) were relatively intact, among the network structure of the collagen extracted by acid method (ASC1 and ASC2) was evenly distributed. The collagen extracted by enzymatic method (PSC1 and PSC2) had obvious fibrosis. There was no significant difference in the physicochemical properties of the four kinds of collagen, but there were some differences in the microstructure. This study would provide a theoretical basis for improving the development of high value application and deep processing technology of livestock and poultry by-products.
- bovine bone,
- collagen,
- extraction process,
- acidic extraction method,
- enzymatic extraction method,
- structure

FullText(HTML)

References (34)

References

[1]	张露娟. 畜禽骨的综合利用研究现状与发展趋势[J]. 现代食品,2021(3):86−90,94. [ZHANG Lujuan. Research status and development trend of comprehensive utilization of livestock and poultry bones[J]. Modern Food,2021(3):86−90,94. ZHANG Lujuan. Research Status and Development Trend of Comprehensive Utilization of Livestock and Poultry Bones[J]. Modern Food, 2021(3): 86-90, 94.
[2]	沈晓丽, 闫明俞, 耿文宁, 等. 骨胶原蛋白肽粉中DNA的提取及实时荧光PCR法检测其中的猪、羊源性成分[C]//中国药理学会药检药理专业委员会第十六届(2019年)学术年会论文集, 2019: 405−412 SHEN Xiaoli, YAN Mingyu, GENG Wenning, et al. DNA extraction of bone collagen peptide powder and porcine & ovine derived components detecting with real-time fluorescence PCR. [C]//Proceedings of the 16th Annual Conference of Drug Testing Pharmacology Committee, Chinese Pharmacological Society (2019), 2019: 405−412.
[3]	吴婷. 牦牛骨胶原蛋白提取纯化及结构解析[D]. 兰州: 甘肃农业大学, 2017 WU Ting. Study on the extraction, purifiation and structure analysis of collagen from yak bone[D]. Lanzhou: Gansu Agricultural University, 2017.
[4]	SONG Z L, LIU H M, CHEN L W, et al. Characterization and comparison of collagen extracted from the skin of the Nile tilapia by fermentation and chemical pretreatment[J]. Food Chemistry,2021,340:128139. doi: 10.1016/j.foodchem.2020.128139
[5]	周婷, 杨恒, 王鑫, 等. 酶解技术提取动物组织中的胶原蛋白及其肽的研究进展[J]. 食品工业科技,2020,41(15):332−338. [ZHOU Ting, YANG Heng, WANG Xin, et al. Advances in extraction of collagen and its peptides from animal tissues by enzymatic hydrolysis[J]. Science and Technology of Food Industry,2020,41(15):332−338. ZHOU Ting, YANG Heng, WANG Xin, et al. Advances in extraction of collagen and its peptides from animal tissues by enzymatic hydrolysis[J]. Science and Technology of Food Industry, 2020, 41(15): 332-338.
[6]	胡颀, 步婷婷, 于松峰, 等. 牛骨源胶原蛋白肽的制备及其生理活性研究进展[J]. 食品工业科技,2020,41(15):357−364. [HU Qi, BU Tingting, YU Songfeng, et al. Research progress on preparation and biological activity of bovine bone collagen peptides[J]. Science and Technology of Food Industry,2020,41(15):357−364. HU Qi, BU Tingting, YU Songfeng, et al. Research progress on preparation and biological activity of bovine bone collagen peptides[J]. Science and Technology of Food Industry, 2020, 41(15): 357-364.
[7]	公维洁, 卓先勤, 许环浪. 响应面优化超声波辅助提取马面鱼皮胶原蛋白工艺研究[J]. 食品工业,2018,39(7):92−96. [GONG Weijie, ZHUO Xianqin, XU Huanlang. Optimization of ultrasonic-assisted extraction of collagen from navodon septentionalis skin by response surface methodology[J]. The Food Industry,2018,39(7):92−96. GONG Weijie, ZHUO Xianqin, XU Huanlang. Optimization of ultrasonic-assisted extraction of collagen from navodon septentionalis skin by response surface methodology[J]. The Food Industry, 2018, 39(7): 92-96.
[8]	秦娜娜. 马骨胶原蛋白肽粉及苹果酸钙制备工艺研究[D]. 乌鲁木齐: 新疆农业大学, 2013 QIN Nana. Preparation of collagen peptide powder and calcium malate horse bones[D]. Urumqi: Xinjiang Agricultural University, 2013.
[9]	南学敏. 羊骨胶原蛋白肽抗氧化活性及氨基酸组成分析[D]. 呼和浩特: 内蒙古农业大学, 2019 NAN Xuemin. Antioxidant activity and amino acid composition of collagen peptide in sheep bone[D]. Hohhot: Inner Mongolia Agricultural University, 2019.
[10]	GB 5009.3-2016 食品安全国家标准食品中钙的测定[S]. 北京: 中国标准出版社, 2016 GB 5009.3-2016 食品安全国家标准食品中钙的测定 [S]. 北京: 中国标准出版社, 2016. [GB 5009.3-2016 National Food Safety Standard-Determination of calcium in foods[S]. Beijing: Standards Press of China, 2016.
[11]	SHAIK M I, CHONG JIA Y, SARBON N M. Effect of ultrasound-assisted extraction on the extractability and physicochemical properties of acid and pepsin soluble collagen derived from Sharpnose stingray (Dasyatis zugei) skin[J]. Biocatalysis and Agricultural Biotechnology,2021:38.
[12]	刘丽莉, 马美湖, 杨协力. 牛骨Ⅰ型胶原蛋白提取及结构表征[J]. 食品科学,2010,31(2):87−91. [LIU Lili, MA Meihu, YANG Xieli. Extraction and characterization of type Ⅰ collagen from bovine bone[J]. Food Science,2010,31(2):87−91. LIU Lili, MA Meihu, YANg Xieli. Extraction and characterization of type Ⅰ collagen from bovine bone[J]. Food Science, 2010, 31(2): 87-91.
[13]	李秋雨, 刘红梅, 李彦, 等. 鱼鳞胶原蛋白提取残渣中角蛋白的回收与表征[J]. 食品工业科技,2021,42(9):179−185. [LI Qiuyu, LIU Hongmei, LI Yan, et al. Recovery and characterization of keratin from fish scale collagen extraction residue[J]. Science and Technology of Food Industry,2021,42(9):179−185. LI Qiuyu, LIU Hongmei, LI Yan, et al. Recovery and Characterization of Keratin from Fish Scale Collagen Extraction Residue[J]. Science and Technology of Food Industry, 2021, 42(9): 179-185.
[14]	贾伟. 牛骨营养品质评价与牦牛骨胶原蛋白肽功效研究[D]. 兰州: 甘肃农业大学, 2017 JIA Wei. The study of bovine bone nutritional quality assessment and yak (bos grunniens) bone collagen peptide function[D]. Lanzhou: Gansu Agricultural University, 2017.
[15]	杨平, 刘影, 公丽艳, 等. 酸法和酶法提取草鱼鱼鳞胶原蛋白的特性分析[J]. 食品工业,2018,39(7):129−132. [YANG Ping, LIU Ying, GONG Liyan, et al. Comparative analysis of collagen extracted from grass carp fish scale using acid and enzyme methods[J]. The Food Industry,2018,39(7):129−132. YANG Ping, LIU Ying, GONG Liyan, et al. Comparative analysis of collagen extracted from grass carp fish scale using acid and enzyme methods[J]. The Food Industry, 2018, 39(7): 129-132.
[16]	蔡路昀, 史航, 曹爱玲, 等. 鲽鱼骨胶原蛋白的结构及流变学特性[J]. 中国食品学报,2020,20(3):66−73. [CAI Luyun, SHI Hang, CAO Ailing, et al. The structure and rheological characteristics of collagen from flounder bone[J]. Journal of Chinese Institute of Food Science and Technology,2020,20(3):66−73. CAI Luyun, SHI Hang, CAO Ailing, et al. The structure and rheological characteristics of collagen from flounder bone[J]. Journal of Chinese Institute of Food Science and Technology, 2020, 20(3): 66-73.
[17]	呼和木其尔. 羊软骨胶原蛋白水解物抗氧化特性及其应用研究[D]. 呼和浩特: 内蒙古农业大学, 2016 HU Hemuqier. Study on antioxidant characteristics and application of sheep cartilage collagen hydroly sates[D]. Hohhot: Inner Mongolia Agricultural University, 2016.
[18]	王晓军, 吴婷, 贾伟, 等. 酸法和酶法提取牦牛骨胶原蛋白的特性分析[J]. 食品科学,2018,39(12):101−106. [WANG Xiaojun, WU Ting, JIA Wei, et al. Comparative analysis of collagen extracted from yak bones using acidic and enzymatic treatment[J]. Food Science,2018,39(12):101−106. doi: 10.7506/spkx1002-6630-201812016 WANG Xiaojun, WU Ting, JIA Wei, et al. Comparative analysis of collagen extracted from yak bones using acidic and enzymatic treatment[J]. Food Science, 2018, 39(12): 101-106. doi: 10.7506/spkx1002-6630-201812016
[19]	胡建平. 鱼鳞胶原蛋白的酸法提取及性质研究[J]. 粮食科技与经济,2012,37(3):56−60. [HU Jianping. Extraction and properties on scale collagen[J]. Grain Science and Technology and Economy,2012,37(3):56−60. HU JianPing. Extraction and Properties on scale collagen[J]. Grain Science and Technology and Economy, 2012, 37(3): 56-60.
[20]	叶孟亮. 牦牛骨胶原蛋白肽抗骨质疏松作用机制研究[D]. 北京: 中国农业科学院, 2019 YE Mengliang. Study on the underlying mechanism of anti-osteoporosis of yak (bos grunniens) bone collagen peptides[D]. Beijing: Chinese Academy of Agricultural Sciences, 2019.
[21]	何兰. 牛骨胶原蛋白的提取及复合海绵的制备研究[D]. 武汉: 华中农业大学, 2012 HE Lan. Study on extract of bovine bone collagen and preparation of composite sponge[D]. Wuhan: Huazhong Agricultural University, 2012.
[22]	MADHURI VBHUIMBAR, PRASHANT K BHAGWAT, PADMA B DANDGE. Extraction and characterization of acid soluble collagen from fish waste: Development of collagen-chitosan blend as food packaging film[J]. Journal of Environmental Chemical Engineering,2019,7(2):102983. doi: 10.1016/j.jece.2019.102983
[23]	CHEN S J, HONG Z, WEN H M, et al. Compositional and structural characteristics of pepsin-soluble type I collagen from the scales of red drum fish, Sciaenops ocellatus[J]. Food Hydrocolloids,2021:123.
[24]	GOKULA K S A, DIKSHA S, RAJ M B, et al. Extraction, optimization and characterization of collagen from sole fish skin[J]. Sustainable Chemistry and Pharmacy,2018,9:19−26. doi: 10.1016/j.scp.2018.04.003
[25]	AIAH A, AHMED G, ABD E G, et al. Chemical and biological evaluation of Egyptian Nile Tilapia (Oreochromis niloticas) fish scale collagen[J]. International Journal of Biological Macromolecules,2015,79:618−626. doi: 10.1016/j.ijbiomac.2015.05.019
[26]	TAN Y Q, SAM K C CHANG. Isolation and characterization of collagen extracted from channel catfish (Ictalurus punctatus) skin[J]. Food Chemistry,2018,242:147−155. doi: 10.1016/j.foodchem.2017.09.013
[27]	贾娜, 王乐田, 马露, 等. 香辛料提取物对猪肉肌原纤维蛋白功能性质的影响[J]. 食品与发酵工业,2016,42(2):82−88. [JIA Na, WANG Letian, MA Lu, et al. Effect of spice extracts on functional properties of myofibrillar protein in minced pork[J]. Food and Fermentation Industries,2016,42(2):82−88. JIA Na, WANG Letian, MA Lu, et al. Effect of spice extracts on functional properties of myofibrillar protein in minced pork[J]. Food and Fermentation Industries, 2016, 42(2): 82-88.
[28]	王立宇, 夏杨毅, 赵鸾. 碱发温度对毛肚胶原蛋白结构的影响[J]. 食品工业科技, 2022, 43(9): 56-62 WANG Liyu, XIA Yangyi, ZHAO Luan. Study on the effect of processing temperatures on the structure of tripe collagen[J]. Science and Technology of Food Industry, 2022, 43(9): 56-62.
[29]	GAO L L, WANG Z Y, ZHENG L, et al. The characterization of acid and Pepsin soluble collagen from ovine bones (Ujumuqin sheep)[J]. Journal of Integrative Agriculture,2018,17(3):704−711. doi: 10.1016/S2095-3119(17)61751-9
[30]	MARIA D L. L R M, HÁLISSON L R, FLÁVIA D O M, et al. Optimization of the collagen extraction from Nile tilapia skin (Oreochromis niloticus) and its hydrogel with hyaluronic acid[J]. Colloids and Surfaces B: Biointerfaces,2020,189:110852. doi: 10.1016/j.colsurfb.2020.110852
[31]	ALI M M A, HIDEKI K, SOOTTAWAT B. Extraction efficiency and characteristics of acid and pepsin soluble collagens from the skin of golden carp (Probarbus jullieni) as affected by ultrasonication[J]. Process Biochemistry,2018,66:237−244. doi: 10.1016/j.procbio.2018.01.003
[32]	高玲玲. 羊骨胶原蛋白结构解析、热稳定性与成膜应用研究[D]. 北京: 中国农业科学院, 2017 GAO Lingling. Study on structure characteristics and film-forming properties of sheep bones collagen[D]. Beijing: Chinese Academy of Agricultural Sciences, 2017.
[33]	王杉杉. 牦牛皮胶原蛋白的提取及其活性肽的制备[D]. 重庆: 西南科技大学, 2018 WANG Shanshan. Extracted collagen protein and collagen peptide preparation from the yak skin[D]. Chongqing: Southwest University of Science and Technology, 2018.
[34]	LI C Y, SONG W, WU J P, LU M N, et al. Thermal stable characteristics of acid- and pepsin-soluble collagens from the carapace tissue of Chinese soft-shelled turtle (Pelodiscus sinensis)[J]. Tissue and Cell,2020:67.

Supplements (0)

Cited By

Cited by

Periodical cited type(9)

1.	吴军林，徐梅珍，蒋桂丽，杨华. 食品微生物学课程教学创新性探索及思考. 食品工业. 2025(02): 142-146 .
2.	李向梅，朱月，柳春红，徐振林，雷红涛，钟青萍. 课程思政视域下“食品卫生学”案例教学改革与育人效果评价. 食品工业. 2025(02): 237-242 .
3.	王丽娜，罗志. 土壤环境监测课程思政元素的挖掘与教学实施探索. 现代商贸工业. 2024(12): 261-263 .
4.	隋晓楠，张妍，黄国，付昳丹，梁香玉，赵尚清，王思琦，杨爱峥，霍俊伟，江连洲. 省一流专业引领下“粮油加工副产物综合利用”课程创新创业元素的设计与实践. 食品工业科技. 2024(13): 308-314 . 本站查看
5.	关海宁，刁小琴，刘登勇，励建荣，李学鹏，仪淑敏，范金波，赵志南. “乡村振兴”背景下食品类专业型硕士“实践驱动、多维融合、创新引领”协同培养机制的探讨. 食品工业科技. 2024(14): 371-377 . 本站查看
6.	林鹏，宋姗姗，范金波，李学鹏，励建荣. 基于OBE教学理念对《食品免疫学》课程教学改革与实践. 食品工业科技. 2024(14): 361-370 . 本站查看
7.	张妍，杨景旭，隋晓楠. “园艺产品采后生理及贮运加工”课程建设与创新. 食品工业. 2024(07): 221-225 .
8.	张晶，施行健，郁舒兰. 交互设计类课程中的思政元素挖掘与融合路径探索. 设计. 2024(17): 74-77 .
9.	解文丽，郭俊南，王晖，温清苹. 课程思政的实践探索——以《海水利用技术》为例. 广东化工. 2023(19): 170-173+151 .