The collagen state within the parchment after influence of artificial aging

The study examines the influence of artificial aging on the stability of collagen within the parchments. Aging of the parchments was generated by heating at 70°C in a dry oven for 72 h as well as by keeping the parchment samples in the solution of artificial sweat. Sodium dodecyl sulfate polyacrylamide gel electrophoresis and size-exclusion chromatography were utilised to investigate the state of proteins within the parchment samples after exposure to heating and artificial sweat. The study has shown that the accelerated aging of the parchment results in marked change of protein and peptide concentrations, release of collagen chains, as well as leads to the alteration in the peptide compositions.