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Isolation and characterization of collagen from rhizostomous jellyfish (Rhopilema asamushi)

  • Published:2000-08 Issue:2 Volume:70 Page:205-208
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Nagai Takeshi,Worawattanamateekul Wanchai,Suzuki Nobutaka,Nakamura Takashi,Ito Tatsumi,Fujiki Kazuhiro,Nakao Miki,Yano Tomoki

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference9 articles.

1. Fish skin type I collagen;Kimura;Comparative Biochemistry and Physiology,1987

2. Characterization of fish muscle type I collagen;Kimura;Journal of Food Science,1988

3. Cleavage of structural proteins during the assembly of the head of bacteriophage T4;Laemmli;Nature,1970

4. Jellyfish mesogloea collagen. Characterization of molecules as α1α2α3 heterotetramers;Miura;Journal of Biological Chemistry,1985

5. Collagen of edible jellyfish exumbrella;Nagai;Journal of the Science of Food and Agriculture,1999

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