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Changes of Collagen in Sea Cucumber (Stichopus japonicas) During Cooking
Xiuping Dong,Beiwei Zhu,Liming Sun,Jie Zheng,Dan Jiang,Dayong Zhou,Haitao Wu,Yoshiyuki Murata 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.4
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 226-232nm increased from 60 to 100^oC. 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^oC,respectively. Collagen fiber shrinkage, disappearance of periodic cross striation, complete denaturation, and dispersion of denatured fibers at 40, 60, 80 and 100^oC,respectively, were demonstrated by transmission electron microscope (TEM). Above results might be instructional for sea cucumber processing and collagen usage.