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Isinglass/collagen: denaturation and functionality.

D Hickman1, T J Sims, C A Miles

  • 1Collagen Research Group, Division of Molecular and Cellular Biology, University of Bristol, BS40 5DS, Bristol, UK.

Journal of Biotechnology
|June 27, 2000
PubMed
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Isinglass, a fish collagen, clarifies beverages but denatures easily. Bovine collagen offers a more stable and effective alternative for beverage clarification due to its higher thermal stability.

Area of Science:

  • Food Science
  • Biochemistry
  • Materials Science

Background:

  • Isinglass, derived from fish swim bladders, is a collagen-based fining agent used in clarifying alcoholic beverages.
  • Its effectiveness relies on maintaining the collagenous triple helical structure, which is sensitive to thermal denaturation.

Purpose of the Study:

  • To investigate the properties of isinglass as a clarifying agent.
  • To compare the efficacy and stability of isinglass with bovine collagen for beverage clarification.

Main Methods:

  • Differential scanning calorimetry was used to determine thermal denaturation temperatures and labile domain sizes.
  • Chemical modifications (e.g., succinylation) were performed to assess the role of charge.
  • Comparative studies using bovine hide collagen solutions were conducted.

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Main Results:

  • Isinglass denatures at a lower temperature (29°C) compared to mammalian collagens (40-41°C), attributed to lower hydroxyproline content.
  • Fining efficiency is enhanced by higher molecular weight aggregates and negatively charged surfaces.
  • Bovine hide collagen demonstrated equal effectiveness in clarification and offers advantages in thermal stability and availability.

Conclusions:

  • The thermal lability of isinglass limits its application.
  • Bovine collagen presents a superior alternative for beverage clarification due to its enhanced thermal stability, availability, and comparable efficacy.