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COLLAGEN TYPES IN MECHANICALLY DEBONED CHICKEN MEAT

1996; Wiley; Volume: 20; Issue: 1 Linguagem: Inglês

10.1111/j.1745-4514.1996.tb00552.x

1745-4514

MÁRCIA C. YABU TANAKA, Massami Shimokomaki,

Protein Hydrolysis and Bioactive Peptides

Journal of Food BiochemistryVolume 20, Issue 1 p. 215-225 COLLAGEN TYPES IN MECHANICALLY DEBONED CHICKEN MEAT MÁRCIA C. YABU TANAKA, MÁRCIA C. YABU TANAKA Department of Food and Experimental Nutrition Faculty of Pharmaceutical Sciences, São Paulo University Av. Prof. Lineu Prestes, 580; CEP 05508-900 São Paulo-S P-BrazilSearch for more papers by this authorMASSAMI SHIMOKOMAKI, Corresponding Author MASSAMI SHIMOKOMAKI Department of Food and Experimental Nutrition Faculty of Pharmaceutical Sciences, São Paulo University Av. Prof. Lineu Prestes, 580; CEP 05508-900 São Paulo-S P-Brazil1 To whom all correspondence should be addressed.Search for more papers by this author MÁRCIA C. YABU TANAKA, MÁRCIA C. YABU TANAKA Department of Food and Experimental Nutrition Faculty of Pharmaceutical Sciences, São Paulo University Av. Prof. Lineu Prestes, 580; CEP 05508-900 São Paulo-S P-BrazilSearch for more papers by this authorMASSAMI SHIMOKOMAKI, Corresponding Author MASSAMI SHIMOKOMAKI Department of Food and Experimental Nutrition Faculty of Pharmaceutical Sciences, São Paulo University Av. Prof. Lineu Prestes, 580; CEP 05508-900 São Paulo-S P-Brazil1 To whom all correspondence should be addressed.Search for more papers by this author First published: February 1996 https://doi.org/10.1111/j.1745-4514.1996.tb00552.xCitations: 6AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat ABSTRACT Mechanically deboned chicken meat (MDCM) from neck parts was digested with pepsin for 24 h at 4C. The solubilized collagens were subjected to salt fractionation both at acidic and neutral pH. The precipitates obtained after centrifugation, dialysis and lyophilization were quantitatively evaluated and collagen types were identified. The precipitate formed at 0.7 M NaCl pH 2.5, was dissolved in 1.0 M NaCl, 0.05 M-Tris-HCl, pH 7.5 buffer and further fractionated by sequential salt precipitation at 1.8, 2.5 and 4.5 M. Collagen types I, II, III and V were detected by electrophoresis techniques. Type I collagen was the major component. The presence of type II collagen indicated MDCM contained cartilaginous tissues. Citing Literature Volume20, Issue1February 1996Pages 215-225 RelatedInformation