Isolation and Comparison of Collagen from Fish (Labeo rohita) and Broiler Chicken (Gallus gallus domesticus) Skin

Collagen is a major structural protein that forms molecular cables, which is turn strengthens the tendons and the resilient sheet that provide support to the skin as well as internal organs of the animals and fish. However, the most distinguishable feature of the collagen in its regular arrangement of amino acids, where a sequence following a pattern such as Gly-Pro-X or Gly-X-Hyp are observed, where X may be the variant of other amino acid residues. One sixth of such sequences are constituted by Proline or hydroxyproline, while glycine accounts for 1/3rd of the same. The total amount of Collagen isolated from 50 gm of fish skin sample was 0.28% and same from chicken sample was 0.1%.