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The Extraction, Separation Technology, and New Product Development of Collagen Peptides from Sea Cucumber

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Advances in Sea Cucumber Processing Technology and Product Development

Part of the book series: Advances in Marine Bioprocesses and Bioproducts ((AMBB))

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Abstract

The body wall is the main edible part of sea cucumber, which is mainly composed of epithelial tissue and dermal connective tissue. The extracellular matrix between the dermal connective tissues of the sea cucumber mainly consists of collagens, proteoglycans, and other glycoproteins, about which the collagen content accounts for more than 70% of the total protein on a dry weight basis. In addition to terrestrial biological resources, marine biological resources such as sea cucumber serve as an important raw material for the extraction and preparation of collagens and collagen peptides. Presently, there has been considerable development in the research and application of sea cucumber collagens and collagen peptides worldwide. This chapter mainly introduces the progress of sea cucumber collagen processing technology focusing on the extraction and separation of sea cucumber collagen fibrils, solubilized collagens, and collagen peptides and discusses the application progress of sea cucumber collagens and collagen peptides in the development of food, cosmetic, and biomedical material products.

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Authors and Affiliations

  1. College of Food Science and Engineering, Ocean University of China, Qingdao, R.P. China

    Yanchao Wang & Jingfeng Wang

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  1. Yanchao Wang
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  2. Jingfeng Wang
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Correspondence to Jingfeng Wang .

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Editors and Affiliations

  1. College of Food Science and Engineering, Ocean University of China, Qingdao, China

    Changhu Xue

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Wang, Y., Wang, J. (2023). The Extraction, Separation Technology, and New Product Development of Collagen Peptides from Sea Cucumber. In: Xue, C. (eds) Advances in Sea Cucumber Processing Technology and Product Development . Advances in Marine Bioprocesses and Bioproducts. Springer, Cham. https://doi.org/10.1007/978-3-031-16512-2_10

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