Isolation of collagen from the scale and fin of threadfin bream (Nemipterusjaponicus) / Nur-Hani Suryati Maulat Mohamed Zahar

Collagen was isolated from the scale and fin of threadfin bream using 0.5 M citric acid and calamansi juice {Citrofortunella microcarpa) at the duration of 12 and 24 hrs with temperature 4 °C. The collagen physicochemical characteristics were studied and compared with the commercial collagen. The co...

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Main Author:	Mohamed Zahar, Nur-Hani Suryati Maulat
Format:	Thesis
Language:	English
Published:	2015
Subjects:	Biochemistry Extraction (Chemistry)
Online Access:	https://ir.uitm.edu.my/id/eprint/52998/1/52998.pdf
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id	my-uitm-ir.52998
record_format	uketd_dc
spelling	my-uitm-ir.529982021-12-22T06:36:55Z Isolation of collagen from the scale and fin of threadfin bream (Nemipterusjaponicus) / Nur-Hani Suryati Maulat Mohamed Zahar 2015 Mohamed Zahar, Nur-Hani Suryati Maulat Biochemistry Extraction (Chemistry) Collagen was isolated from the scale and fin of threadfin bream using 0.5 M citric acid and calamansi juice {Citrofortunella microcarpa) at the duration of 12 and 24 hrs with temperature 4 °C. The collagen physicochemical characteristics were studied and compared with the commercial collagen. The collagen yields were about 6.90 to 22% (on a dry weight basis), depending on the extraction solutions and extraction time (12 hrs and 24 hrs). Calamansi juice treated collagen were light.yellow (L = 93.70, a = -1.84, b = 13.44) while collagen produced using 0.5 M citric acid were white (L = 94.82, a = 0.31, b = 0.20). Sensory evaluation on odour recognition study showed that collagen extracted with calamansi juice has potential to be used commercially due to natural pleasant fragrance which is sweet citrus. The SDS PAGE profile showed threadfin bream collagen were type 1 collagens and consisted of two different chains, al and a2. Threadfin bream collagen contained higher imino acids (proline and hydroxyproline) level than from commercial collagen. Maximum transitiontemperature (Tm) of the collagen approximately ranged from 24 to 25 °C. Threadfin bream scale and fin collagens were more viscous than commercial collagen. The extraction of threadfin bream collagen at the duration of 12 hrs using calamansi juice generally leads to a reasonably high yield of collagen. 2015 Thesis https://ir.uitm.edu.my/id/eprint/52998/ https://ir.uitm.edu.my/id/eprint/52998/1/52998.pdf text en public degree Universiti Teknologi MARA Faculty of Applied Sciences Ismail, Normah (Dr.)
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Ismail, Normah (Dr.)
topic	Biochemistry Extraction (Chemistry)
spellingShingle	Biochemistry Extraction (Chemistry) Mohamed Zahar, Nur-Hani Suryati Maulat Isolation of collagen from the scale and fin of threadfin bream (Nemipterusjaponicus) / Nur-Hani Suryati Maulat Mohamed Zahar
description	Collagen was isolated from the scale and fin of threadfin bream using 0.5 M citric acid and calamansi juice {Citrofortunella microcarpa) at the duration of 12 and 24 hrs with temperature 4 °C. The collagen physicochemical characteristics were studied and compared with the commercial collagen. The collagen yields were about 6.90 to 22% (on a dry weight basis), depending on the extraction solutions and extraction time (12 hrs and 24 hrs). Calamansi juice treated collagen were light.yellow (L = 93.70, a = -1.84, b = 13.44) while collagen produced using 0.5 M citric acid were white (L = 94.82, a = 0.31, b = 0.20). Sensory evaluation on odour recognition study showed that collagen extracted with calamansi juice has potential to be used commercially due to natural pleasant fragrance which is sweet citrus. The SDS PAGE profile showed threadfin bream collagen were type 1 collagens and consisted of two different chains, al and a2. Threadfin bream collagen contained higher imino acids (proline and hydroxyproline) level than from commercial collagen. Maximum transitiontemperature (Tm) of the collagen approximately ranged from 24 to 25 °C. Threadfin bream scale and fin collagens were more viscous than commercial collagen. The extraction of threadfin bream collagen at the duration of 12 hrs using calamansi juice generally leads to a reasonably high yield of collagen.
format	Thesis
qualification_level	Bachelor degree
author	Mohamed Zahar, Nur-Hani Suryati Maulat
author_facet	Mohamed Zahar, Nur-Hani Suryati Maulat
author_sort	Mohamed Zahar, Nur-Hani Suryati Maulat
title	Isolation of collagen from the scale and fin of threadfin bream (Nemipterusjaponicus) / Nur-Hani Suryati Maulat Mohamed Zahar
title_short	Isolation of collagen from the scale and fin of threadfin bream (Nemipterusjaponicus) / Nur-Hani Suryati Maulat Mohamed Zahar
title_full	Isolation of collagen from the scale and fin of threadfin bream (Nemipterusjaponicus) / Nur-Hani Suryati Maulat Mohamed Zahar
title_fullStr	Isolation of collagen from the scale and fin of threadfin bream (Nemipterusjaponicus) / Nur-Hani Suryati Maulat Mohamed Zahar
title_full_unstemmed	Isolation of collagen from the scale and fin of threadfin bream (Nemipterusjaponicus) / Nur-Hani Suryati Maulat Mohamed Zahar
title_sort	isolation of collagen from the scale and fin of threadfin bream (nemipterusjaponicus) / nur-hani suryati maulat mohamed zahar
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2015
url	https://ir.uitm.edu.my/id/eprint/52998/1/52998.pdf
_version_	1783734855376306176

Isolation of collagen from the scale and fin of threadfin bream (Nemipterusjaponicus) / Nur-Hani Suryati Maulat Mohamed Zahar

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