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What are the sources of collagen? What is the relationship between collagen and temperature?
41℃ soluble collagen / 2021-01-20

Collagen is a natural extract that has been widely used in medicine, such as artificial organs, aesthetic medicine, pharmaceutical, dressing, injection, surgical materials, and skincare products. Due to the different sources and processes of extraction materials, the extracted collagen will also have different grades and characteristics. Examples are as follows:


Fish,Cold-blooded animal

Cow, pig
Melt Point 
< 20℃ < 37℃ 41℃


It can be seen from the table that the collagen of fish and cold-blooded animal have the lowest melt point. The so-called melt point is equal to heat tolerance, which is the highest temperature point that the protein can tolerate but does not change itself. This highest temperature point is called melt point.


Does the melt point affect the collagen products we are using? Of course it does. The extracted collagen is unstable and very sensitive to temperature. As long as the temperature exceeds its own melt point, the activity of collagen will drop linearly and the usage rate will be relatively reduced. Melt point is an important indicator of the product quality and stability.


The higher melt point is, the higher the stability of the protein is, the less it will be destroyed by temperature. The protein can live longer and the higher the usage rate by the human body. You must have eaten instant noodles with raw eggs. When boiling water is poured into a bowl, you must have seen that the original clear liquid egg white (albumin) immediately becomes white insoluble lump protein. This is the so-called protein denaturation. After the protein is denatured, its structure will change, and precipitation will occur, then the protein will lose its activity (die).


The collagen of fish or cold-blooded animal has the lowest melt point, which can only endure about 20. The temperature of the human body is 37°C. We worry about the stability of implanting the collagen from fish or cold-blooded animal into the human body. If the collagen of fish or cold-blooded animal is denatured in the body, the entire structure will change, and it is highly possible to become an allergen. It is necessary to consider the complications of the anaphylactic response of the human immune system caused by this denatured protein. This may well be the reason why collagen of fish and cold-blooded animal has not been used in human injection or organ transplantation so far!

Furthermore, collagen of cows or pigs has the same melt point as human body temperature. It will not be destroyed when entering the human body. It is a good source of collagen. You should worry about that bovine collagen from mad cow disease-affected areas may be contaminated. Mad cow disease can withstand high temperature of several hundred degrees and can not be killed. You need to be aware that if you have the wound you may be infected.

The melt point of avian collagen can reach 41, which is currently collagen of the highest melt point and the most stable. When the temperature is as high as 39°C, the fish collagen is already dead, and the cow and pig collagen is dying. If you carry a bottle of avian collagen in the bag, this bottle of avian collagen is still healthy, alive and effective, so the stability of avian collagen is the highest.

Collagen will be denatured, die, and lose its activity if it exceeds the melt point. It will be cracked and become gelatin. What is gelatin? Gelatin is the ingredient of stewed pork feet or boiled fish soup, which will turn into jelly after cool.
 Revised 2019/07/25