Stabilization of Low Denaturation Temperature Collagen from Fish by Physical Cross-Linking Methods

Abstract

Collagen matrices were prepared from atelo salmon collagen (SC). SC has a lower denaturation temperature (19°C) than mammalian collagen. SC matrices were successfully stabilized by ultraviolet irradiation and dehydrothermal treatment, and their optimum conditions were determined. By sponging at 37°C, partial denaturation of the collagen molecules resulted in shrinkage of the matrices.