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

Area of Science:

• Biochemistry
• Materials Science
• Food Science

Background:

• Eel by-products, specifically fish bone, represent an underutilized resource.
• Eel collagen possesses high nutritional value and potential health benefits.

Purpose of the Study:

• To optimize enzymatic extraction of collagen from eel bone.
• To characterize the properties of the extracted eel bone collagen.
• To explore the high-value utilization of eel bone resources.

Main Methods:

• Enzymatic hydrolysis optimized using BP neural network and GA genetic algorithm.
• Collagen characterization via SDS-PAGE, Raman spectroscopy, X-ray diffraction, DSC, TGA, SEM, and rheological analysis.
• Ultrasonic pretreatment applied to enhance extraction.

Main Results:

• Optimal extraction conditions determined: 2% enzyme dosage, 2.65 h hydrolysis, 1:22 solid-to-liquid ratio, 21 min ultrasonic pretreatment (250 W).
• Achieved a maximum collagen extraction yield of 57.6%.
• Characterization confirmed Type I collagen with an intact triple-helix structure, good thermal stability (106.73 °C), and potential biomedical material properties.

Conclusions:

• The optimized enzymatic process effectively extracts high-yield collagen from eel bone.
• Eel bone collagen exhibits favorable structural and thermal properties, suitable for further applications.
• This research provides data for the valorization of eel bone, promoting sustainable resource utilization.