Collagen Hydrolysates of Skin Shavings Prepared by Enzymatic Hydrolysis as a Natural Flocculant and Their Flocculating Property |
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| Authors: | Ruijie Fu Kai Yao Qisheng Zhang Dongying Jia Jiayuan Zhao Yuanlong Chi |
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| Institution: | 1.Department of Food Engineering,Sichuan University,Chengdu,People’s Republic of China;2.Sichuan Academy of Food and Fermentation Industries,Chengdu,People’s Republic of China;3.Chengdu Food and Drug Administration Research Institute,Chengdu,People’s Republic of China |
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| Abstract: | A series of collagen hydrolysates (CHs) were prepared from pigskin shavings by using pepsin (PCH), trypsin (TCH), Alcalase (ACH), HCl (HCH), and NaOH (NCH). Their physicochemical properties, including degree of collagen hydrolysis, molecular weight distribution, electric charge, and microstructure, were investigated, and their flocculation performance was evaluated in a kaolin suspension, at varied pHs and concentrations. PCH exhibited high flocculation capability under acidic and neutral conditions, and its efficiency for removing suspended particles was approximately 80% at a concentration of 0.05 g/L. TCH, ACH, HCH, and NCH showed almost no flocculation capability. The flocculation capability of PCH could be mainly due to a combination of optimal molecular weight distribution and electric charge. This study could provide an environment-friendly natural flocculant and also proposes a promising approach for the reuse of collagen wastes. |
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