Collagen of edible jellyfish exumbrella

Takeshi Nagai, Tomoe Ogawa, Takashi Nakamura, Tatsumi Ito, Hisaki Nakagawa, Kazuhiro Fujiki, Miki Nakao, Tomoki Yano

Research output: Contribution to journalArticlepeer-review

98 Citations (Scopus)

Abstract

The edible jellyfish exumbrella collagen was prepared by limited pepsin digestion. The yield of collagen was very high; 46.4% on the basis of lyophilised dry weight. This collagen was comprised of α1α2α3-heterotrimers, moreover it was relatively stable at 26.0 °C for 60 min. Thus, the edible jellyfish exumbrella will have potential as an important collagen source for use in various industries and it is expected that the development thus so far unutilised resource will advance in the future.

Original languageEnglish
Pages (from-to)855-858
Number of pages4
JournalJournal of the Science of Food and Agriculture
Volume79
Issue number6
DOIs
Publication statusPublished - 1999

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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