Rheological properties, thermal stability and conformational changes of collagen from sea cucumber (Apostichopus japonicas)

Xue Song; Leilei Si; Xiao Sun; Xiao Zhu; Zhaoxuan Li; Yanyan Li; Yangfan Wang; Hu Hou

doi:10.1016/j.foodchem.2022.133033

Rheological properties, thermal stability and conformational changes of collagen from sea cucumber (Apostichopus japonicas)

Food Chem. 2022 Sep 30:389:133033. doi: 10.1016/j.foodchem.2022.133033. Epub 2022 Apr 22.

Authors

Xue Song¹, Leilei Si¹, Xiao Sun¹, Xiao Zhu², Zhaoxuan Li¹, Yanyan Li¹, Yangfan Wang³, Hu Hou⁴

Affiliations

¹ College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao, Shandong Province 266003, PR China.
² Research Computing and Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907, United States.
³ College of Marine Life Sciences, Ocean University of China, No.5, Yushan Road, Qingdao, Shandong Province 266003, PR China.
⁴ College of Food Science and Engineering, Ocean University of China, No.5, Yushan Road, Qingdao, Shandong Province 266003, PR China; Laboratory for Marine Drugs and BioProducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao, Shandong Province 266237, PR China. Electronic address: houhu@ouc.edu.cn.

PMID: 35490516
DOI: 10.1016/j.foodchem.2022.133033

Abstract

Sea cucumber collagen (SCC) properties affected the thermal processing of sea cucumber. SCC showed the shear-thinning and pseudo-plastic properties, and the viscosity and frequency of viscoelastic crossover were decreased gradually with the temperature from 15 to 30 °C. Differential scanning calorimetry of SCC confirmed that it was thermolabile with the increase of temperatures, acid or NaCl concentrations. As the temperature increasing, the triple helix of SCC disappeared with the decrease of the relative proportion of P2 structures by circular dichroism spectrometry and Fourier transform infrared spectroscopy, and shearing could accelerate the change. Intramolecular changes investigated by molecular dynamics simulation showed the average number of hydrogen bonds decreased from 47 (20 °C) to 42 (80 °C), indicating triple helix of SCC was triggered to uncoil within 250 ns. These results could provide a scientific basis for processing of sea cucumbers.

Keywords: Collagen; Conformational changes; Rheological properties; Sea cucumber; Thermal stability.

MeSH terms

Animals
Collagen / chemistry
Rheology
Sea Cucumbers* / chemistry
Spectroscopy, Fourier Transform Infrared
Temperature

Substances

Collagen