Isolation and characterization of collagen from the by-products of milkfish (Chanos chanos) processing
| dc.contributor.author | Abbie Louise E. Cajucom | |
| dc.date.accessioned | 2025-06-11T00:27:00Z | |
| dc.date.available | 2025-06-11T00:27:00Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | Considerable amounts of fish processing by-products are discarded each year from the 100 million tonnes of fish harvested globally in a year, approximately 30% of it ends up as waste. This amount of waste can be used as source of collagen for several applications. Fish such as milkfish plays a significant role as nutrient source in Asian countries. This study extracted, isolated and characterized the collagen from skin, scales, bones, head, tails and fins of Milkfish (Chanos chanos), and the yield of the collagen was taken. The amount of collagen extracted ranged from 0.2433-1.0367% for freeze dried and 0.2133-1.9667%, for silica dried. The denaturation temperature of freeze dried collagen from head, tail, skin, scale and fins were 17° C, 15°C, 15°C, 15°C, 14.33°C and 16°C respectively. For the silica dried, denaturation temperatures were 16.67°C, 16.33°C, 15°C, 15.67°C, 17°C and 16°C respectively. The Fourier Transform Infrared Spectra (FTIR) of the extracted with the standard collagen from bovine source. The collagen was identified to be Type 1 but since it is not yet purified, the diversity from the standard type 1 collagen may be due to the presence of other types of collagen. The spectra is characterized by the amide bond in the 1,650cm⁻1 and 1,550cm⁻1. The difference in the peak may be due to the amount of the amino acid present for it plays a major role in the secondary structure distribution. The presence of proline and hydroxyproline in the collagen were positively, identified qualitatively. Milkfish waste from the skin, scale, bone, fin, tail and head had collagen with similar characteristics as the commercial bovine collagen and thus can be alternative source. | |
| dc.identifier.uri | http://granarium.clsu.edu.ph/handle/123456789/222 | |
| dc.language.iso | en_US | |
| dc.subject | Research Subject Categories::NATURAL SCIENCES::Chemistry | |
| dc.title | Isolation and characterization of collagen from the by-products of milkfish (Chanos chanos) processing | |
| dc.type | Thesis |