Surface Functionalization of Hydrolyzed Fish Collagen and Collagen Peptides using Green Methods for Applications in Cosmetic

This research explores the different functional properties that hydrolyzed fish collagen and collagen peptides have after modifications. Hydrolyzed fish collagen and collagen peptides are significantly ‘smaller’ than collagen molecules after hydrolysis. Low molecular weight (LMW) C1-C4 collagen molecules under investigation are 3-8 kDa in size, which collagen on its own tend to exist at a molecular weight of 300 000 Da. Collagen from each different species exhibits different functional properties, but can be modified to exhibit a desired property. The properties that are altered in this project are: how well it dissolves in water and other organic solvents, how to extend its shelf-life to up to 18 months and strengthening its gelling ability. LMW Hydrolyzed fish collagen have poorer water solubility while collagen peptides are highly water soluble. As active ingredients for cosmetics the shelf life and stability of these molecules and to maintain them in the form which can be readily absorbed by the body is the challenge therefore by using organic synthetic reactions collagens can be modified using various functional groups and conduct tests to confirm functional activities/stability/gelling ability.

Intern: 
Sara Cheema
Faculty Supervisor: 
Stephanie MacQuarrie;Francesca Kerton
Province: 
NL
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