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.
|ジャーナル||Journal of the Science of Food and Agriculture|
|出版ステータス||出版済み - 1999|
All Science Journal Classification (ASJC) codes
- Food Science
- Agronomy and Crop Science
- Nutrition and Dietetics