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Amino Acid Profile of Insoluble Collagen Isolated from Fresh Water Prawn, Macrobrachium rosenbergii
Author(s) -
NIP W. K.,
ZEIDAN H. M. K.,
MOY J. H.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04243.x
Subject(s) - macrobrachium rosenbergii , prawn , hydroxyproline , amino acid , imino acid , chemistry , biochemistry , food science , proline , biology , fishery
Insoluble collagen was isolated from the abdominal tissue of fresh water prawn, Macrobrachium rosenbergii. The yield was 0.4–0.6%. The amino acid profile of this insoluble collagen was elucidated with 81.6 hydroxyproline residues per 1000 collagen amino acid residues or 2 mg hydroxyproline per 100 mg insoluble collagen. A comparison was made between the amino acid profile of insoluble collagen from M. rosenbergii and that of P. setiferus.