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Effects of Ultrasound-Assisted Method on the Extractability and Physico-
Chemical Properties of the Fish Collagen from Sharpnose (Dasyatis Zugei)
Chong Jia Ying
Supervisor: Dr. Norizah Mohd. Sarbon
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Ultrasound-assisted extraction method is a method that can shortens the extraction time
and increases the yield of extracted collagen. The aim of this study is to extract and
characterize acid soluble collagen (UASC) and pepsin soluble collagen (UPSC) by
ultrasound-assisted extraction from the skin of sharpnose stingray (Dasyatis zugei). Pretreated
samples will be extracted by 0.5M acetic acid for ASC while 1.5% (w/w) pepsin
for PSC. Both extracted ASC and PSC will be subjected to ultrasound treatment. The yield
of UASC and UPSC will be higher compared to non ultrasound-assisted extraction method.
Extracted collagen will be characterized for its physico-chemical properties. Ultrasound
method does not significantly affect electrophoretic pattern, structural properties,
viscosity and denaturation temperature of the extracted collagen but increases the
thermal stability, protein contents and causes molecular degradation of extracted collagen
due to mechanical forces. However, solubility does not decreases but changes in the
optimal pH.
1239 | UMT UNDERGRADUATE RESEARCH DAY