Fish scale collagen. Preparation and partial characterization

被引：113

作者：

Nagai, T ^{[1
]}

Izumi, M

Ishii, M

机构：

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

[2] Ribro Com Inc, Minato Ku, Tokyo 1050003, Japan

[3] Staff Labbi, Minato Ku, Tokyo 1070052, Japan

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2004年 / 39卷 / 03期

关键词：

alternative source of collagen from cattle skin; underutilized resources; yield;

D O I：

10.1111/j.1365-2621.2004.00777.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fish scale was decalcified and disaggregated and then collagen was prepared by limited pepsin digestion. The yields of collagens were very high on a dry weight basis; sardine 50.9%, red sea bream 37.5% and Japanese sea bass 41.0%, respectively. These scale collagens were heterotrimers with a chain composition of (alpha1)(2)alpha2. Although the denaturation temperature of the collagen was lower than land animal collagen, fish scales will have potential as an important collagen source for use in various industries.

引用

页码：239 / 244

页数：6

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