Table 4.
Acid- and enzyme-based hydrolysis with common process parameters.
| Collagen Source | Acid Solvent | Incubation Time (Hours) | Concentration (M) | Incubation Temperature (°C) | Ratio of Source to Solvent | Yield (%) |
|---|---|---|---|---|---|---|
| Octopus, outer skin [85] | Acetic acid | 2 times 24 | 0.5 | 4 | 5 | |
| Acetic acid with pepsin | 48 | 0.5 | 4 | 50 | ||
| Cod, skin (minced) [84] | Acetic acid | 24 | 0.1 | 4 | 1:6 | 52 |
| Acetic acid | 24 | 0.25 | 4 | 1:6 | 54 | |
| Acetic acid | 24 | 0.5 | 4 | 1:6 | 59 | |
| Cod, skin (whole) [84] | Acetic acid | 24 | 0.5 | 4 | 1:6 | 20 |
| Citric acid | 24 | 0.5 | 4 | 1:4 to 1:20 | 10 to 25 | |
| Citric acid | 3 times 24 | 0.5 | 4 | 1:4 to 1:20 | 70 to 90 | |
| Freshwater Carp, bones [91] | Acetic acid | 24 | 0.5 | 4 | 20 | |
| Freshwater Carp, scales [91] | Acetic acid | 24 | 0.5 | 4 | 7 | |
| Japanese sea bass, bone [87] | Acetic acid | 72 + 48 | 0.5 | 4 | 41 | |
| Japanese sea bass, skin [87] | Acetic acid | 72 + 48 | 0.5 | 4 | 51 | |
| Freshwater Nile percha (adult), skin [101] | Acetic acid | 16 | 0.5 | 15 | 59 | |
| Freshwater Nile percha (young), skin [101] | Acetic acid | 16 | 0.5 | 15 | 63 | |
| Ocellate puffer fish, skin [86] | Acetic acid | 72 | 0.5 | 4 | 11 | |
| Acetic acid with pepsin | 48 | 0.5 | 4 | 45 | ||
| Sardine, scales [90] | Acetic acid | - | 0.5 | 4 | 5 | |
| Acetic acid with pepsin | 96 | 0.5 | 4 | 14 | ||
| Acetic acid with pepsin | 96 | 0.5 | 15 | 71 | ||
| Shark, cartilage [88] | Acetic acid | - | 0.5 | 4 | 20 | |
| Acetic acid with pepsin | - | 0.5 | 4 | 54 |