NDLI: A Capillary Electrophoresis Method for the Determination of Hydroxyproline as a Collagen Content Index in Meat Products

Content Provider	Springer Nature Link
Author	Mazorra Manza, Miguel Angel Torres Llanez, María J. González Córdova, Aarón F. Vallejo Cordoba, Belinda
Copyright Year	2011
Abstract	The addition of collagen or its hydrolysates as a protein source or water binding agent is a common practice in the production of meat products. However, its level of addition is restricted by international regulations. Glycine, proline, and hydroxyproline are the most abundant amino acids in collagen, which is the main constituent of connective tissue. Thus, the objective of this study was to develop a method for the determination of hydroxyproline content in meat products by capillary electrophoresis (CE) as a collagen content index. Acid hydrolysis of samples and amino acid derivatization with fluorescamine prior to CE analysis were conducted. Separations were carried out using an uncoated capillary at 33 °C, using tetraborate buffer 0.05 M, pH 9.3 with 100 mM SDS. Hydroxyproline was detected at 214 nm. The assay was reproducible (RSD < 3% for normalized peak areas and migration times) and had good correlation (r = 0.975, p < 0.001) with the AOAC official method. From the samples tested (36), commercial ham showed the lowest average collagen content (<7.16 g per 100 g protein) by the CE method. On the other hand, frankfurter and Mexican “chorizo” sausages showed average collagen contents of 12.88 and 11.17 g per 100 g protein, respectively. The CE method developed could be used by regulatory agencies to ensure compliance with maximum levels of collagen addition in processed meats.
Starting Page	464
Ending Page	470
Page Count	7
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	5
Issue Number	3
e-ISSN	1936976X
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-07-12
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Capillary electrophoresis Hydroxyproline Collagen Meat products Meat by-products Authenticity Food Science Analytical Chemistry Chemistry/Food Science Microbiology
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

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