A new method for determining the denaturation temperature of collagen. (1st May 2021)

• Record Type: Journal Article
• Authors: Chen, Xin; Guo, Zhiwen; Zhang, Junjie; Li, Yingying; Duan, Rui
• Is Part Of: Food chemistry. Volume 343(2021)
• Publication Date: 2021-05-01
• Subjects: Collagen -- Denaturation temperature -- New method -- Sirius red; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.128393
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: A new denaturation temperature measurement method for collagen was developed. The new method does not require special equipment. The Sirius red method was suitable for the routine detection of Td of collagen. Abstract: The denaturation temperature of collagen has been determined using several methods, such as circular dichroism, fourier transform infrared spectroscopy, and differential scanning calorimetry, etc. Such methods need specific equipment or mass samples (more than 75 mg samples), which means higher inspection costs. In this study, Sirius red was employed to determine the Tds of collagen from calf tendon, silver carp skin, frog and salmon skins (38.2 °C, 32.6 °C, 33.8 °C, and 15.6 °C, respectively) to explore a new method that does not require special equipment and only needs 2–3 mg sample for one measurement. This method was suitable for the determination of the denaturation temperature of collagen from terrestrial, aquatic and amphibian animals. Analysis of variance and t -test revealed that no significant difference was found between Sirius Red and viscosity methods. However, the Sirius Red method needs simpler equipment and less sample than viscosity and other methods. So it could be used as a convenient approach to determine the denaturation temperature of collagen instead of the viscosity method.