Optimum conditions for extracting collagen from the tunica albuginea of immunologically castrated pig testes and the functional properties of the isolated collagen

Detalhes bibliográficos
Autor(a) principal: Simões, Gislaine Silveira; et al.
Data de Publicação: 2014
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/492
Resumo: This study evaluated alternative methods for extracting collagen fromthe tunica albuginea of pig testes and characterized the functional properties of the isolated collagen. Using the statistical tools of factorial design (24-1) and a central composite rotatable design (23), it was concluded that the best conditions were 0.83 mol L−1 acetic acid, 0.24% pepsin and 28 h of hydrolysis to isolate 82.54 g of collagen per 100 g of sample. This purified collagen had improved functional properties in relation to bovine skin collagen, including water solubility,water-holding capacity, emulsifying capacity and emulsion stability. These results suggest that isolated collagen fromthe tunica albuginea can be used in pharmaceutical and food products.
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spelling Optimum conditions for extracting collagen from the tunica albuginea of immunologically castrated pig testes and the functional properties of the isolated collagenFactorial designCentral composite rotatable designHydroxyprolineCollagen emulsified productsThis study evaluated alternative methods for extracting collagen fromthe tunica albuginea of pig testes and characterized the functional properties of the isolated collagen. Using the statistical tools of factorial design (24-1) and a central composite rotatable design (23), it was concluded that the best conditions were 0.83 mol L−1 acetic acid, 0.24% pepsin and 28 h of hydrolysis to isolate 82.54 g of collagen per 100 g of sample. This purified collagen had improved functional properties in relation to bovine skin collagen, including water solubility,water-holding capacity, emulsifying capacity and emulsion stability. These results suggest that isolated collagen fromthe tunica albuginea can be used in pharmaceutical and food products.ElsevierSimões, Gislaine Silveira; et al.2022-10-05T20:08:07Z2022-10-05T20:08:07Z2014info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfMeat Science, v.96, n.4, p. 1460-1468, 2014.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/492reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-10-05T20:08:08Zoai:http://repositorio.ital.sp.gov.br:123456789/492Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-10-05T20:08:08Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Optimum conditions for extracting collagen from the tunica albuginea of immunologically castrated pig testes and the functional properties of the isolated collagen
title Optimum conditions for extracting collagen from the tunica albuginea of immunologically castrated pig testes and the functional properties of the isolated collagen
spellingShingle Optimum conditions for extracting collagen from the tunica albuginea of immunologically castrated pig testes and the functional properties of the isolated collagen
Simões, Gislaine Silveira; et al.
Factorial design
Central composite rotatable design
Hydroxyproline
Collagen emulsified products
title_short Optimum conditions for extracting collagen from the tunica albuginea of immunologically castrated pig testes and the functional properties of the isolated collagen
title_full Optimum conditions for extracting collagen from the tunica albuginea of immunologically castrated pig testes and the functional properties of the isolated collagen
title_fullStr Optimum conditions for extracting collagen from the tunica albuginea of immunologically castrated pig testes and the functional properties of the isolated collagen
title_full_unstemmed Optimum conditions for extracting collagen from the tunica albuginea of immunologically castrated pig testes and the functional properties of the isolated collagen
title_sort Optimum conditions for extracting collagen from the tunica albuginea of immunologically castrated pig testes and the functional properties of the isolated collagen
author Simões, Gislaine Silveira; et al.
author_facet Simões, Gislaine Silveira; et al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Simões, Gislaine Silveira; et al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Factorial design
Central composite rotatable design
Hydroxyproline
Collagen emulsified products
topic Factorial design
Central composite rotatable design
Hydroxyproline
Collagen emulsified products
description This study evaluated alternative methods for extracting collagen fromthe tunica albuginea of pig testes and characterized the functional properties of the isolated collagen. Using the statistical tools of factorial design (24-1) and a central composite rotatable design (23), it was concluded that the best conditions were 0.83 mol L−1 acetic acid, 0.24% pepsin and 28 h of hydrolysis to isolate 82.54 g of collagen per 100 g of sample. This purified collagen had improved functional properties in relation to bovine skin collagen, including water solubility,water-holding capacity, emulsifying capacity and emulsion stability. These results suggest that isolated collagen fromthe tunica albuginea can be used in pharmaceutical and food products.
publishDate 2014
dc.date.none.fl_str_mv




2014
2022-10-05T20:08:07Z
2022-10-05T20:08:07Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Meat Science, v.96, n.4, p. 1460-1468, 2014.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/492
identifier_str_mv
Meat Science, v.96, n.4, p. 1460-1468, 2014.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/492
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
language_invalid_str_mv
language eng
dc.rights.none.fl_str_mv

dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv

application/pdf
dc.publisher.none.fl_str_mv

Elsevier
publisher.none.fl_str_mv

Elsevier
dc.source.none.fl_str_mv
reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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