Interdependence between heat solubility and pyridinoline contents of squidmantle collagen

Authors
Ando, M Ando, M Makino, M Tsukamasa, Y Makinodan, Y Miyosh, M
Citation
M. Ando et al., Interdependence between heat solubility and pyridinoline contents of squidmantle collagen, J FOOD SCI, 66(2), 2001, pp. 265-269
Citations number
24
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE
ISSN journal
00221147 → ACNP
Volume
66
Issue
2
Year of publication
2001
Pages
265 - 269
Database
ISI
SICI code
0022-1147(200103)66:2<265:IBHSAP>2.0.ZU;2-S
Abstract
A considerable amount of squid mantle collagen, 45% to 70% of total collage n, was not solubilized even after 30 min of heating in boiling water with i ts fibrous structure left intact. Pyridinoline, one of the major intermolec ular crosslinks in matured collagen, was more predominantly included in the insoluble collagen than in the soluble one (p < 0.05). These results sugge st that pyridinoline is closely related to the heat solubility of squid col lagen.