Changes of collagen in sea cucumber (Stichopus japonicas) during cooking

Xiuping Dong, Beiwei Zhu, Liming Sun, Jie Zheng, Dan Jiang, Dayong Zhou, Haitao Wu, Yoshiyuki Murata

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

Changes of the collagen in sea cucumber (Stichopus japonicas) during cooking were investigated. Crude collagen fibers (CCF) is more sensitive to heat than pepsin-solubilized collagen (PSC), absorbance at 226-232 nm increased from 60 to 100°C. PSC nearly completely degraded after cooking for 8-10 h, 4-6 h, 1-1.5 h, 40-50 min, and 10-20 min at 60, 70, 80, 90, and 100°C, respectively. Collagen fiber shrinkage, disappearance of periodic cross striation, complete denaturation, and dispersion of denatured fibers at 40, 60, 80 and 100°C, respectively, were demonstrated by transmission electron microscope (TEM). Above results might be instructional for sea cucumber processing and collagen usage.

Original languageEnglish
Pages (from-to)1137-1141
Number of pages5
JournalFood Science and Biotechnology
Volume20
Issue number4
DOIs
Publication statusPublished - Aug 1 2011

Keywords

  • collagen
  • cooking
  • sea cucumber (Stichopus japonicus)

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

Fingerprint Dive into the research topics of 'Changes of collagen in sea cucumber (Stichopus japonicas) during cooking'. Together they form a unique fingerprint.

  • Cite this