Cited by 263Collagen: Extraction and CharacterizationProteins in Food SystemsFood Nutrient Composition and Product Development

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Biochemical properties of bone and scale collagens isolated from the subtropical fish black drum (Pogonia cromis) and sheepshead seabream (Archosargus probatocephalus)

Ogawa, Masahiro, Portier, Ralph J, Moody, Michael W, Bell, Jon, Schexnayder, Mark A, Losso, Jack N·2004·Food Chemistry

DOI 10.1016/j.foodchem.2004.02.006

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Abstract

Acid-soluble collagen (ASC) and pepsin-solubilized collagen (PSC) were isolated from the bones and scales of black drum (Pogonia cromis) and sheepshead seabream (Archosargus probatocephalus) caught in the Gulf of Mexico. ASC and PSC were analyzed for molecular weight by SDS-PAGE, amino acid composition, secondary structure, and denaturation temperature. The molecular masses of the collagen subunits were about 130 kDa for alpha1 and 110 kDa for alpha2, respectively. The amino acid composition of the PSCs was closer to that of calf skin ASC than to that of cod skin ASC. The melting temperatures of ASC and PSC were >34 degrees C. Intrinsic viscosity of the PSCs was similar to the intrinsic viscosity of collagen from fish species such as hake, cod, and catfish. Black drum and sheepshead bone and scale collagens were typical type-I collagens and may find applications in the functional food, cosmetic, biomedical, and pharmaceutical industries.

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Authors: Ogawa, M., Portier, R. J., Moody, M. W., Bell, J., Schexnayder, M. A., & Losso, J. N.
Affiliations: Louisiana State University (US)
Louisiana State University Agricultural Center (US)
Corresponding author: Losso, Jack N
ORCID: Ogawa, Masahiro
Portier, Ralph J
Bell, Jon
Losso, Jack N
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 2004-12
Volume: 88
Issue: 4
Pages: 495-501
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/j.foodchem.2004.02.006
OpenAlex: W2027648953
Cited by: 263
References: 23
Citations by year: 2026: 4 · 2025: 3 · 2024: 9 · 2023: 11 · 2022: 14 · 2021: 7 · 2020: 19 · 2019: 22 · 2018: 14 · 2017: 15 · 2016: 9 · 2015: 20 · 2014: 11 · 2013: 19 · 2012: 14
FWCI: 2.18
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Chemistry (publishedVersion)
Civil War Book Review (submittedVersion)
Funders: U.S. Department of Commerce
Louisiana Sea Grant, Louisiana State University
Topics: Physical Sciences › Materials Science › Biomaterials › Collagen: Extraction and Characterization
Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords: fish collagen, type I collagen, black drum, Pogonias cromis, Archosargus probatocephalus, bone collagen, acid-soluble collagen, pepsin-solubilized collagen, collagen molecular weight, amino acid composition, collagen secondary structure, denaturation temperature, intrinsic viscosity, functional food ingredients, biomedical applications

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Biochemical properties of bone and scale collagens isolated from the subtropical fish black drum (Pogonia cromis) and sheepshead seabream (Archosargus probatocephalus)

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