Effects of sonication on the extraction of pepsin-soluble collagens from lamb feet and product characterization
Özge Ata, Seher Kumcuoğlu, Şebnem Tavman
Abstract
This study was conducted to extract pepsin-soluble collagen with ultrasound aided process (UPSC) from lamb feet and investigate the effects of ultrasonic treatment at different temperatures and times on collagen concentration and structure. The most effective extraction condition for collagen by ultrasonic treatment was 25 °C/60 min. The collagen concentration of the UPSC increased as the sonication time (20, 40, and 60 min) increased at the same temperature (P < 0.05). All UPSCs were characterized as Type I collagen composed of α1 and α2 chains. The Fourier transform infrared spectra showed that the collagens maintained their triple helical structure, even after ultrasonic treatment in combination with pepsin digestion. The scanning electron microscopy images of the UPSCs revealed that sonication could cause some physical changes. These results suggest that lamb feet can be an alternative source of collagen for the food, pharmaceutical, and nutraceutical industries.