Collagen Extraction from Malaysian Cultured Catfish (Hybrid Clarias Sp.): Kinetics and Optimization of Extraction Conditions Using Response Surface Methodology
A central composite design (CCD) was used for the experimental design and results analysis to obtain the optimal processing parameters (acetic acid concentration, liquid to solid ratio, and stirring speed) for the extraction of pepsin soluble collagen (PSC) from muscles of cultured hybrid catfish of Clarias sp. (Clarias gariepinus × C. macrocephalus). Statistical analysis showed that the linear and quadratic terms of these three independent variables had significant effects on the yield of PSC. There was also an interaction between the ratio of liquid to solid and the stirring speed in affecting the extraction efficiency. Optimal conditions for a higher yield of PSC were an acetic acid concentration of 0.67？M, a liquid to solid ratio of 24.65？ml/g, and the stirring speed of 423.64？rpm. The verification of the optimization showed that the percentage error differences between the experimental and predicted values were in the range of 0.22–4.42%. The experimental values agreed with the predicted values, indicating an excellent fit of the model used and the success of the response surface methodology in modeling the extraction of PSC from the muscles of catfish. The experimental results were also fitted to the power law model and it was proven to be appropriate in describing the kinetics of collagen extraction process. 1. Introduction For decades, collagen has been exploited in medical applications owing to its extraordinary biocompatibility and safety, particularly the ability to form fibers with extra strength and high stability by self-aggregation in the drug delivery system [1]. It serves as the most popular precursor of gelatin, which is widely applied to commercial products [2]. In fact, the application of collagen also diversifies in food, cosmetics, pharmaceutical, and cell culture industries. It is gradually emerging as another popular food additive in ham, sausage, and other food for mouth feel improvement, and is recently regarded as an effective edible condiment for skin care [3]. Consumption of collagen has increased with the development of new industrial applications, leading to an increasing demand for this biomaterial nowadays. Sources of collagen in the industries are primarily derived from cattle hides, beef bones, and pork skin. However, health-conscious consumers are opposing the utilization of collagen extracted from these land animals due to health concerns. Besides the risks of transferring bovine spongiform encephalopathy (BSE), foot-and-mouth disease, and avian flu, porcine-derived collagen is not permitted to be used by Muslims and
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