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International Journal of Poultry Science

.: Home > International Journal of Poultry Science > 2013 > Volume 12 Number 10 > N. Huda, E.K. Seow, M.N. Normawati and N.M. Nik Aisyah

Preliminary Study on Physicochemical Properties of Duck Feet Collagen

N. Huda, E.K. Seow, M.N. Normawati and N.M. Nik Aisyah
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden-11800, Penang, Malaysia
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.

Keywords :
Collagen, duck feet, physicochemical properties, amino acid composition

Date Deposited : 19 Mar 2015 10:45

Last Modified : 19 Mar 2015 10:45

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Volume 12, Number 10, - 2013 , ISSN 1682-8356

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