TY - JOUR
T1 - Changes of collagen in sea cucumber (Stichopus japonicas) during cooking
AU - Dong, Xiuping
AU - Zhu, Beiwei
AU - Sun, Liming
AU - Zheng, Jie
AU - Jiang, Dan
AU - Zhou, Dayong
AU - Wu, Haitao
AU - Murata, Yoshiyuki
N1 - Funding Information:
Acknowledgments This work was financially supported by National Key Technology R&D Program in the 11th Five year Plan Period of China (No. 2008BAD94B07), National Natural Science Found (30901124, 31000754), and Key Laboratory Project of Liaoning Province (2008403003).
PY - 2011/8
Y1 - 2011/8
N2 - 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.
AB - 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.
KW - collagen
KW - cooking
KW - sea cucumber (Stichopus japonicus)
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U2 - 10.1007/s10068-011-0155-x
DO - 10.1007/s10068-011-0155-x
M3 - Article
AN - SCOPUS:80053988301
SN - 1226-7708
VL - 20
SP - 1137
EP - 1141
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 4
ER -