[en] Chondroitin sulfate (CS), together with peptide, was isolated from the liquid fraction of chicken sternal cartilage subjected to steam explosion (SE) by membrane separation. Cartilage was liquefied via the SE conditions, including various pressures (1.0–1.6 MPa) and times (60–140 s). The extraction procedure was optimized as follows: the amount of papain added, 0.11%; enzymolysis time, 10.5 h; and enzymolysis temperature, 56.5 °C, under which the highest recovery and total yield of CS were 92.15% and 18.55% at 1.4 MPa for120 s, and the counterparts of peptides were 87.35% (1.0 MPa, 140 s) and 63.07% (1.6 MPa, 140 s). The average molecular weight of CS samples ranged from 30 to 35 kDa. CS sample was confirmed using agarose-gel electrophoresis, and the structure was analysed Fourier transform infrared spectroscopy, chromatography and nuclear magnetic resonance. Taken together, SE can be an eco-friendly pretreatment method to liquefy cartilage for CS isolation.
Disciplines :
Chemistry
Author, co-author :
Qingshan, Shen; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
Chunhui, Zhang; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
Wei, Jia; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
Xiaojie, Qin; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
Xiong, Xu; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
Mengliang, Ye; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
Haizhen, Mo; Department of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
Richel, Aurore ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH
Language :
English
Title :
Liquefaction of chicken sternal cartilage by steam explosion to isolate chondroitin sulfate
Publication date :
2019
Journal title :
Carbohydrate Polymers
ISSN :
0144-8617
eISSN :
1879-1344
Publisher :
Elsevier, United Kingdom
Volume :
215
Pages :
73-81
Peer reviewed :
Peer Reviewed verified by ORBi
Commentary :
This work was supported by “the Project Grant of National Key Research and Development Plan (2016YFD0400201)”, “Open project of Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P. R. China”, and “Ten Thousand Experts Plan” Leading Talent.
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