Xiuping Dong, Beiwei Zhu , Liming Sun, Jie Zheng, Dan Jiang, Dayong Zhou, Haitao Wu, Yoshiyuki Murata
Abstract:
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.
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Keywords:
sea cucumber (Stichopus japonicus), collagen, cooking
