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

8 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 2011

Fingerprint

Stichopus
Sea Cucumbers
Holothuroidea
Cooking
collagen
cooking
Collagen
dietary fiber
Pepsin A
pepsin
transmission electron microscopes
denaturation
shrinkage
absorbance
Hot Temperature
Electrons
heat

Keywords

  • collagen
  • cooking
  • sea cucumber (Stichopus japonicus)

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

Changes of collagen in sea cucumber (Stichopus japonicas) during cooking. / Dong, Xiuping; Zhu, Beiwei; Sun, Liming; Zheng, Jie; Jiang, Dan; Zhou, Dayong; Wu, Haitao; Murata, Yoshiyuki.

In: Food Science and Biotechnology, Vol. 20, No. 4, 08.2011, p. 1137-1141.

Research output: Contribution to journalArticle

Dong, Xiuping ; Zhu, Beiwei ; Sun, Liming ; Zheng, Jie ; Jiang, Dan ; Zhou, Dayong ; Wu, Haitao ; Murata, Yoshiyuki. / Changes of collagen in sea cucumber (Stichopus japonicas) during cooking. In: Food Science and Biotechnology. 2011 ; Vol. 20, No. 4. pp. 1137-1141.
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