TY - JOUR
T1 - Collagen of edible jellyfish exumbrella
AU - Nagai, Takeshi
AU - Ogawa, Tomoe
AU - Nakamura, Takashi
AU - Ito, Tatsumi
AU - Nakagawa, Hisaki
AU - Fujiki, Kazuhiro
AU - Nakao, Miki
AU - Yano, Tomoki
PY - 1999
Y1 - 1999
N2 - 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.
AB - 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.
UR - https://www.scopus.com/pages/publications/0032953232
UR - https://www.scopus.com/pages/publications/0032953232#tab=citedBy
U2 - 10.1002/(sici)1097-0010(19990501)79:6<855::aid-jsfa299>3.0.co;2-n
DO - 10.1002/(sici)1097-0010(19990501)79:6<855::aid-jsfa299>3.0.co;2-n
M3 - Article
AN - SCOPUS:0032953232
SN - 0022-5142
VL - 79
SP - 855
EP - 858
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 6
ER -