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Collagen as the Major Edible Component of Jellyfish ( Stomolophus nomural )
Author(s) -
KIMURA S.,
MIURA S.,
PARK YH.
Publication year - 1983
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.1365-2621.1983.tb05078.x
Subject(s) - jellyfish , hydroxylysine , pepsin , chemistry , connective tissue , biochemistry , amino acid , biology , food science , enzyme , lysine , fishery , genetics
The mesogloea and skin of a common edible jellyfish, Stomolophus nomurai , were characterized with respect to amino acid composition and compared with a commercially salted jellyfish. Then the mesogloea was digested with pepsin at 3°C for 48 hr and its solubilized protein was isolated and subjected to biochemical analyses. These composite results have shown that the major edible component of jellyfish was the connective tissue protein, collagen, characterized by its high content of hydroxylysine and its glycosides.