TYPE-V COLLAGEN IN TROUT (SALMO-GAIRDNERI) MUSCLE AND ITS SOLUBILITY CHANGE DURING CHILLED STORAGE OF MUSCLE

被引：122
作者：
SATO, K
OHASHI, C
OHTSUKI, K
KAWABATA, M
机构：
[1] Department of Food Science and Nutrition, Kyoto Prefectural University, Shimogamo
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1991年 / 39卷 / 07期
关键词：
D O I：
10.1021/jf00007a005
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Post-mortem changes of types I and V collagens in rainbow trout muscle were examined in relation to the softening of fish muscle during chilled storage. Degradation of helical regions of collagens was not detected. On the other hand, the solubility of type V collagen increased significantly, while that of type I collagen did not change. These facts suggest that degradation of nonhelical regions or intermolecular cross-links occur preferentially in type V collagen.
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页码：1222 / 1225
页数：4
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