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Effect of Different Enzymes on Extractability and Physicochemical Properties
of Cobia (Rachycentron canadum) Skin Collagen
Muhammad Zaim Bin Abdul Aziz
Supervisor: Dr Norizah Binti Mohd Sarbon
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Cobia (Rachycentron canadum), known locally as haruan tasik, is one of the most popular
species for aquaculture in Malaysia because of its rapid growth rate, low feed conversion
ratio and high market price for its firm texture. The purpose of this research is to study
the effect of different enzyme on extractability and physicochemical properties of cobia
(Rachycentron canadum) skin collagen. The cobia skin collagen will be isolated using two
different types of enzymes which are pepsin and papain. The extracted collagen will be
characterized on its physicochemical properties such as chemical composition, structural
properties, viscosity, solubility, thermal stability, morphology properties, turbidity, colour,
and electrophoretic patterns. The pre-treated samples will be treated with 0.5M acetic
acid which contained 1.5% (w/w) of different enzyme which are pepsin and enzyme,
with sample to solution ratio 1:40 (w/v) for 30 hours at 4c with continous stirring
process. Cobia skin collagen extracted using papain is expected to produce higher yield
compared to collagen extracted using pepsin. Both collagen are expected to have high
solubility in pH 2 to 5, slightly darker colour compared to acid soluble collagen, show
fibrils in morphological analysis, type I collagen and have molecular weight distribution
between 37 to 250kDa. Papain extracted collagen is expected to have lower stable
denaturation temperature compared to pepsin extracted collagen. The different types of
enzyme extraction method will not affect the turbidity and viscosity of extracted collagen.
1254 | UMT UNDERGRADUATE RESEARCH DAY