Preparation and Characterization of Eel (Anguilla) Bone Collagen Based on Intelligent Algorithm

Eel (Anguilla) is an aquatic animal with high nutritional value and multiple health benefits for the human body. To fully utilize its processing by-products fish bone, this study optimized the enzymatic preparation process of using BP neural network and GA genetic algorithm, with collagen extraction yield as the key evaluation metric, and characterized the properties of the obtained collagen. The results demonstrated that the optimal extraction conditions for eel bone collagen were as follows: enzyme dosage of 2%, hydrolysis time of 2.65 h, solid-to-liquid ratio of 1:22, and ultrasonic pretreatment for 21 min at 250 W power, achieving an extraction yield of 57.6%. The main amino acids identified were glycine, glutamic acid, proline, and arginine. SDS-PAGE electrophoresis revealed that eel bone collagen exhibited structural characteristics of type I collagen. Raman spectroscopy and X-ray diffraction indicated an intact triple-helix structure with partial ordered features. The DSC and TGA results demonstrated good thermal stability, with a denaturation temperature of 106.73 °C. SEM imaging displayed a loose, porous fibrous network structure, while rheological analysis suggested potential biomedical material properties. The findings of this study provide fundamental data for the high-value utilization and development of eel bone resources.