Rapid determination of collagen in meat-based foods by microwave hydrolysis of proteins and HPAEC-PAD analysis of 4-hydroxyproline

M C Messia; T Di Falco; G Panfili; E Marconi

doi:10.1016/j.meatsci.2008.01.003

Rapid determination of collagen in meat-based foods by microwave hydrolysis of proteins and HPAEC-PAD analysis of 4-hydroxyproline

Meat Sci. 2008 Oct;80(2):401-9. doi: 10.1016/j.meatsci.2008.01.003. Epub 2008 Jan 26.

Authors

M C Messia¹, T Di Falco, G Panfili, E Marconi

Affiliation

¹ DISTAAM, Università del Molise, Via De Sanctis, 86100 Campobasso, Italy.

PMID: 22063346
DOI: 10.1016/j.meatsci.2008.01.003

Abstract

A rapid microwave procedure for protein hydrolysis coupled with High Performance Anion Exchange Chromatography and Pulsed Amperometric Detection (HPAEC-PAD) was developed to quantify the amino acid 4-hydroxyproline in meat and meat-based products. This innovative approach was successfully applied to determine collagen content (4-hydroxyproline×8) as the index quality of meat material employed in the preparation of typical meat sausages ("Mortadella di Bologna PGI" and "Salamini italiani alla cacciatora PDO") and fresh filled pastas. Microwave hydrolysis showed a precision and accuracy similar to traditional hydrolysis (RSD% from 0.0 to 6.4; relative error 1.4-10.0%) with a reduction in the hydrolysis time from 24h to 20min. HPAEC-PAD allowed detection of 4-hydroxyproline without pre or post-column derivatization and the use of non-toxic eluents.