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 journalArticlepeer-review

21 Citations (Scopus)


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
Issue number4
Publication statusPublished - Aug 2011


  • collagen
  • cooking
  • sea cucumber (Stichopus japonicus)

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


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