Abstract
In this study, acid soluble collagens (ASCs) from different by-products of loach including skin, head, fins and bone were isolated, characterized and compared. As a result, the highest yield (on wet weight basis) was obtained for ASC from skin (ASC-S, 9.73%) compared with those from fins (ASC-F, 2.01%), head (ASC-H, 1.12%) and bone (ASC-B, 0.84%). By SDS-PAGE, these collagens were classified as type I collagens with slight difference of molecular weight. Glycine was the major amino acid in all ASCs with relatively high contents of alanine, hydroxyproline and proline. Fourier transform infrared spectroscopy indicated that triple helical structures of all ASCs were well preserved and scanning electron microscope exhibited fibrillary structure of ASC-B while sheet structure in others. Thermal stability of ASCs was determined by differential scanning calorimetry, rheometer and thermogravimetric (TG), respectively. It was concluded that all ASCs had different maximum transition (Tmax), denaturation (Td) and onset decomposition (To) temperatures. Besides, film-forming properties of ASCs from loach were also evaluated with ASC-F film showing strong tensile strength, best extensibility and barrier property compared with others, which suggested that ASCs from different by-products of loach had tremendous potential for applications in food packaging and coating in future.
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