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Partial Characterization of Muscle Collagens from Prawns and Lobster
Author(s) -
KIMURA SHIGERU,
TANAKA HIDEYUKI
Publication year - 1986
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.1365-2621.1986.tb11122.x
Subject(s) - hydroxylysine , prawn , chemistry , biochemistry , muscle tissue , amino acid , pepsin , abdominal muscles , penaeus , digestion (alchemy) , shrimp , anatomy , biology , lysine , fishery , chromatography , enzyme
The abdominal muscle tissues of giant river prawn, fleshy prawn and spiny lobster contained 2.4–2.6% collagen of the total tissue protein. Alkali‐insoluble proteins were prepared from the muscle tissues by treatment with 0. 1N NaOH at 4°C and found to exhibit the amino acid composition typical of collagen. The muscle collagens, consisting of α chain‐sized components, were then isolated by limited pepsin digestion and characterized by a high content of hydroxylysine and its glycoside and a low content of alanine. In addition, subcuticular membranes covering the muscle tissues were found to be comprised mainly of such an alkali‐insoluble collagen.