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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Nur Alim Bahmid
Food Quality and Design Group, Wageningen University and Research, Netherlands
Agriculture, Biological Sciences & Forestry

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Isolation of papain-soluble collagen from the skin of snake-head fish (Channa striata) Andi Rahmayanti Ramli; Andi Rezky Annisa; Nur Alim Bahmid; Muhammad Dalvi Mustafa
jurnal1 VOLUME 3 ISSUE 2, DECEMBER 2020
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v3i2.367

Abstract

Snake-head fish (Channa striata) skin categorized a byproduct contains a higher concentration of collagen. The collagen can be extracted by using protease, which is known as Papain Soluble Collagen (PaSC). This study aimed to isolate the collagen from the snake-head fish skin using papain. The yield percentage and moisture content of PaSC in the skin was determined. Measurements using SDS-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared spectroscopy (FTIR) were performed to characterize the PaSC and its functional groups. The results showed that the yields and moisture content of PaSC were 8.9% and 6.07%, respectively. The PaSC characterized by two α-chains appeared as collagen type I. Fourier transform infrared (FTIR) spectra of PaSC confirmed a triple-helical structure of collagen. The results indicated that snake-head fish skin could be used as potential resources of collagen and papain can be used as an alternative affordable enzyme.
Co-Authors Andi Rahmayanti Ramli Andi Rezky Annisa Muhammad Dalvi Mustafa