Colageno hidrolisado da pele de tilápia (Oreochromis niloticus): avaliação do efeito da agitação e mistura no processo de extração, purificação e caracterização

Abstract

In recent years there has been a considerable increase in fish consumption, mainly due to the increase in population and the demand for healthier foods.Tilapia (Oreochromis niloticus) is a species of fish rich in proteins and an excellent delicacy in Brazilian cuisine, but the process of achievement filé generates large amounts of residues such as viscera, scales, bones and skin that are stripped in the environment without any type treatment. The production of collagen and hydrolyzates from these residues has been changing the industry scenario since they have emulsifying properties, foaming agents, colloidal stabilizers, biodegradable films, microencapsulating agents, with the tendency to substitute the synthetic material for natural with a bioactivity and biocompatibility for medical applications.In the acid-base extraction method, the skin was treated using solutions of NaCl (0.8 M), NaOH (0.1 M) and acetic acid (0.05 M), aiming at the decoupling of collagen and its extraction together with other proteins and contaminants. The purification was performed through centrifugation steps and saline precipitation processes, removing non-collagenous proteins. The protein of interest was quantified by the Bradford method, maximum yield of 71.06% with the turbine impeller and rotational speed 400rpm. The purity indicated the types of chains (α, β and γ) that are part of the type I collagen and that were present in the material obtained in said process, had its presence confirmed through analysis of 12% SDS electrophoresis gel. The FTIR method was also employed and its results showed peaks that prove the existence of the triple helical structure belonging to collagen.