Collagen from Bovine Omentum: Extraction and Characterization

Area of Science:

• Biochemistry
• Food Science
• Circular Bioeconomy

Background:

• Bovine omentum, a beef processing byproduct, is rich in lipids and proteins, including collagen.
• Collagen recovery from this source aligns with circular bioeconomy principles.
• The potential of bovine omentum as a collagen source requires investigation.

Purpose of the Study:

• To isolate and characterize collagen from bovine omentum using acid-based and enzymatic methods.
• To evaluate the yield, solubility, and functional properties of extracted collagens.
• To confirm the structural integrity and type of collagen obtained.

Main Methods:

• Acid extraction to obtain acid-soluble collagen (ASC).
• Enzymatic extraction using Protana® Prime on ASC residue.
• Solubility tests at varying pH and NaCl concentrations.
• Analysis of emulsifying activity and stability.
• Fourier-transform infrared (FTIR) spectroscopy and SDS-PAGE for structural and type identification.

Main Results:

• ASC extraction yielded 3.98%; enzymatic extraction yielded 4.98%–11.15%.
• Maximum collagen solubility occurred at pH 3; high NaCl reduced solubility.
• ASC exhibited superior emulsifying activity and stability compared to enzyme-extracted collagens.
• FTIR and SDS-PAGE confirmed the presence of type I collagen with intact triple helix structure.

Conclusions:

• Bovine omentum is a valuable alternative source for collagen extraction.
• Extracted collagens, particularly ASC, possess favorable functional properties for food applications.
• This study supports the utilization of bovine omentum in the circular bioeconomy for collagen production.