Collagen of edible jellyfish exumbrella

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

研究成果: Contribution to journalArticle査読

100 被引用数 (Scopus)

抄録

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.

本文言語英語
ページ(範囲)855-858
ページ数4
ジャーナルJournal of the Science of Food and Agriculture
79
6
DOI
出版ステータス出版済み - 1999

All Science Journal Classification (ASJC) codes

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

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