Interdependence between heat solubility and pyridinoline contents of squid mantle collagen

被引：31

作者：

Ando, M

Makino, M

Tsukamasa, Y

Makinodan, Y

Miyosh, M

机构：

[1] Suzukza Univ Med Sci, Dept Clin Nutr, Fac Hlth Sci, Suzuka, Mie 5100293, Japan

[2] Kinki Univ, Dept Fisheries, Fac Agr, Nara 6318505, Japan

[3] Nara Womens Univ, Fac Human Life & Environm, Nara 6308506, Japan

来源：

JOURNAL OF FOOD SCIENCE | 2001年 / 66卷 / 02期

关键词：

squid; muscle; collagen; pyridinoline; heating;

D O I：

10.1111/j.1365-2621.2001.tb11329.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A considerable amount of squid mantle collagen, 45% to 70% of total collagen, was not solubilized even after 30 min of heating in boiling water with its fibrous structure left intact. Pyridinoline, one of the major intermolecular crosslinks in matured collagen, was more predominantly included in the insoluble collagen than in the soluble one (p < 0.05). These results suggest that pyridinoline is closely related to the heat solubility of squid collagen.

引用

页码：265 / 269

页数：5

共 24 条

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