Collagen fractions, obtained by water-salt extraction from animal fats
Nekliudov, A.D.; Berdutina, A.V.; Ivankin, A.N.; Mitaleva, S.I.; Evstaf'eva, E.A.
Prikladnaia Biokhimiia i Mikrobiologiia 39(4): 483-488
2003
ISSN/ISBN: 0555-1099 PMID: 14520972 Document Number: 559760
Collagen fractions have been isolated by water-salt extraction from raw materials of animal origin (various tendon types or subcutaneous tissues of cattle, or porcine skin). Collagen fractions with maximum capacity for water and fat retention were isolated with high efficiency by water-salt solutions containing 1-10% sodium chloride at temperatures below 50 degrees C. The values of the effective constant of extraction rate (min-1) at pH 6.5, 9.0, and 12.0 were equal to (2.7 +/- 0.1) x 10(-3), (6.2 +/- 0.5) x 10(-3), and (15.4 +/- 0.7) x 10(-3), respectively. The optimum conditions found made it possible to isolate collagen those proteinaceous fractions that are of practical use in food industry.