title: Preparation and some properties of type I collagen from fish scales.
abstract: Soluble collagen from fish (sardine) scales was yielded at about 5% with 0.5 M acetic acid after demineralization with EDTA, while a great portion of the collagen remained insoluble. The solubility of this insoluble collagen was about 20% at 45 degrees C (denaturation temperature of soluble collagen) for 24 h. The remaining 80% of the insoluble collagen was denatured in the form of insoluble gelatin, and that may be an interesting food material.
authors.affiliation: Scleroprotein and Leather Research Institute, Faculty of Agriculture, Tokyo University of Agriculture and Technology, Japan.
authors.forename: Y
authors.initials: Y
authors.lastname: Nomura
authors.forename: H
authors.initials: H
authors.lastname: Sakai
authors.forename: Y
authors.initials: Y
authors.lastname: Ishii
authors.forename: K
authors.initials: K
authors.lastname: Shirai
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D002152:Calorimetry, Differential Scanning; D003094:Collagen / Q000032:analysis* / Q000302:isolation & purification; D004591:Electrophoresis, Polyacrylamide Gel; D005399:Fishes / Q000378:metabolism*; D006868:Hydrolysis; D011489:Protein Denaturation; D012867:Skin / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D003094:Collagen