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Considering the two collagen rich foods and extracted out the collagen protein from it by the method
of acid soluble collagen (ASC). Collagen is naturally occurring fibrous protein which is important in
maintaining the health and vitality of connective tissues. They work with elastin, another structural
protein to maintain connective tissues elasticity. They may get benefit from the two amino acids
lysine and proline and the presence of collagen promoting nutrient such as vitamin C. In the present
study determination was done by ASC in which the sample was dissolved in 30 ml of 0.1N NaOH
and filtration was done. After that the supernatant took as acid soluble followed by precipitation
with 2.6M NaCl involving centrifugation at 38,400rpm for about 20 minutes and the residues were
separated. At last, wet and dried separated residues were taken for protein determination by
kjeldahl’s method. From this study it was concluded that the dry and wet percentage of protein is
more than the total soy protein which means that the extracted protein was collagen.
Keywords: Acid soluble, Collagen, Protein, Sources.