| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1189781 | Food Chemistry | 2007 | 5 Pages |
Abstract
Pepsin-solubilized collagen (SMPC) extracted from scallop mantle was first subjected to amino acid analysis and molecular weight determination. The SMPC was rich in hydroxylysine. After salting out, the SMPC showed two different profiles in molecules, amino acids and peptide maps. The two different collagen molecules had different uronic acid contents and gel-forming abilities. SMPC may be applicable to a variety of usage, including functional foods.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Shen Xuan Ri, Kurihara Hideyuki, Takahashi Koretaro,