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Preparation of collagen-elastin hydrolysates from cattle tendons and studying properties of hydrolysates

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dc.title Preparation of collagen-elastin hydrolysates from cattle tendons and studying properties of hydrolysates en
dc.contributor.author Mokrejš, Pavel
dc.contributor.author Halabalová, Věra
dc.contributor.author Šimek, Lubomír
dc.contributor.author Svoboda (FT), Petr
dc.contributor.author Čermák, Roman
dc.relation.ispartof Research Journal of Chemistry and Environment
dc.identifier.issn 0972-0626 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued 2013
utb.relation.volume 17
utb.relation.issue 3
dc.citation.spage 4
dc.citation.epage 9
dc.type article
dc.language.iso en
dc.publisher Research Journal of Chemistry and Environment en
dc.relation.uri http://shankargargh.org/chem_backissues/vol%2817%292013/march2013.aspx
dc.subject Cattle tendons en
dc.subject Collagen en
dc.subject Elastin en
dc.subject Hydrolysates en
dc.subject Properties en
dc.description.abstract The contribution characterises properties of collagen-elastin hydrolysates (content of proteins, collagen, elastin, ash and molecular weights) prepared by a 3-stage procedure from cattle tendons. Depending on conditions in 1st and 3rd stage of the process, hydrolysates may be prepared possessing molecular weights of 900-8,000 Da. Lowest ash content 3.2 % (w/w) was found with hydrolysates prepared from tendons processed in alkaline environment. Dialysis or ion exchange treatment allows to further reduce ash content. The ratio of collagen and elastin contents in hydrolysates differs in accordance with mode of processing - from 1.34 times collagen excess, through a balanced share of both proteins up to 1.21 times excess of elastin. In dependence on procedure conditions (tendon pre-processing at pH levels 4-11, extraction at 60-100 degrees C for duration 2-14 min), hydrolysates of collagen-elastin type may be prepared, displaying required properties and possessing a milky colour. Our hydrolysates are equal in quality to commercially produced collagen hydrolysates for cosmetic or food applications. en
utb.faculty Faculty of Technology
dc.identifier.uri http://hdl.handle.net/10563/1003165
utb.identifier.obdid 43870129
utb.identifier.scopus 2-s2.0-84880657808
utb.identifier.wok 000315286100002
utb.source j-wok
dc.date.accessioned 2013-03-21T11:01:04Z
dc.date.available 2013-03-21T11:01:04Z
utb.contributor.internalauthor Mokrejš, Pavel
utb.contributor.internalauthor Halabalová, Věra
utb.contributor.internalauthor Šimek, Lubomír
utb.contributor.internalauthor Svoboda (FT), Petr
utb.contributor.internalauthor Čermák, Roman
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