Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
International Journal of Poultry Science
  Year: 2013 | Volume: 12 | Issue: 10 | Page No.: 615-621
DOI: 10.3923/ijps.2013.615.621
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Preliminary Study on Physicochemical Properties of Duck Feet Collagen

N. Huda, E.K. Seow, M.N. Normawati and N.M. Nik Aisyah

Abstract:
Duck feet collagen was extracted using 5% lactic acid and examined for their physicochemical properties (chemical composition and amino acid, yield, pH and swelling percentage, color and Fourier Transform Infrared (FTIR) spectroscopy). Chemical composition of duck feet collagen such as moisture, protein, fat and ash content was 5.85, 29.11, 35.43 and 28.60%, respectively. 17 amino acids were detected in duck feet collagen and included 20.46% glysine, 7.73% hydroxyproline and 10.24% proline. The yield of collagen obtained from this treatment was 28.37%. The collagen extracted was light in color with a pH 2.67 (soaking period) and the swelling percentage was 240.50%. Duck feet collagen (DC) possessed similar bands (Amide A, Amide I, Amide II and Amide III) with commercial Fish Collagen (FC) and commercial Cow Collagen (CC) for the FTIR.
PDF References Citation Report Citation
How to cite this article:

N. Huda, E.K. Seow, M.N. Normawati and N.M. Nik Aisyah, 2013. Preliminary Study on Physicochemical Properties of Duck Feet Collagen. International Journal of Poultry Science, 12: 615-621.

DOI: 10.3923/ijps.2013.615.621

URL: https://scialert.net/abstract/?doi=ijps.2013.615.621

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 

Curve Bottom