Collagen of octopus Callistoctopus arakawai arm

被引：22

作者：

Nagai, T ^{[1
]}

Nagamori, K

Yamashita, E

Suzuki, N

机构：

[1] Natl Fisheries Univ, Dept Food Sci & Technol, Yamaguchi 7596595, Japan

[2] Itano Refrigerated Food Co Ltd, Tokushima Factory, Tokushima 7793203, Japan

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2002年 / 37卷 / 03期

关键词：

Callistoctopus; pinkish fibre; underutilized resources; waste; yield;

D O I：

10.1046/j.1365-2621.2002.00568.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In an investigation into making more effective use of underutilized fisheries resources, collagen was prepared from Callistoctopus arakawai arm. The arm was only slightly solubilized in acetic acid but on digestion with 10% pepsin (w/v), pepsin-solubilized collagen (PSC) was successfully produced. The PSC obtained was a pinkish fibre. The yields of acid-solubilized collagen (ASC) and PSC were about 10.4 and 62.9%, respectively. The PSC has a chain composition of alpha1alpha2alpha3 heterotrimer, different from Octopus vulgaris skin. The denaturation temperature of this collagen was lower than porcine collagen. This report indicates that C. arakawai has potential for supplementing the skin of land vertebrates as a source of collagen.

引用

页码：285 / 289

页数：5

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