Identification and characterization of molecular species of collagen in fish skin

被引：61

作者：

Yata, M ^{[1
]}

Yoshida, C ^{[1
]}

Fujisawa, S ^{[1
]}

Mizuta, S ^{[1
]}

Yoshinaka, R ^{[1
]}

机构：

[1] Fukui Prefectural Univ, Dept Marine Biosci, Fac Biotechnol, Fukui 9170003, Japan

来源：

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

关键词：

collagen; fish; skin; amino-acid analysis; type V collagen;

D O I：

10.1111/j.1365-2621.2001.tb11325.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Pepsin-solubilized collagen (PSC) prepared from the skin of 3 fish species-common horse mackerel, yellow sea bream, and tiger puffer-were separated into 2 fractions, major and minor, by ammonium sulfate precipitation. These collagen fractions were further purified by phosphocellulose column chromatography. From the results of SDS-PAGE, peptide mapping, and amino-acid analysis, the purified major and minor collagens were identified to be type I and V collagens, respectively, These results suggest that type V collagen might be widely present in fish skin as a minor collagen.

引用

页码：247 / 251

页数：5

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