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

The DOI matches its Crossref record; 23 of the 23 references it cites were found in a registry or an index.

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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Research works printed but not linked: 2

  1. Engel, 1987, Folding and unfolding of collagen triple helices, Advances in Meat Research, 4, 145
  2. Helcke, 2000, Gelatin, The food technologist's friend or foe?, International Food Ingredients, 1, 6

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Metadata

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
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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