Comparative Properties of Pepsin Hydrolyzed Jellyfish Protein from Salted Jellyfish  

作　　者：Tummawat Klaiwong Pokkwan Hutangura Suriya Rutatip Pisit Wongsa-Ngasri Benjawan Thumthanaruk 

机构地区：[1]Department of Agro-lndustrial, Food and Environmental Technology, Faculty of Applied Science, King Mongkut's University ofTechnology North Bangkok, Bangkok 10800, Thailand [2]Department of Fisheries, Ministry of Agriculture and Cooperatives, Bangkok 10900, Thailand

出　　处：《Journal of Agricultural Science and Technology(B)》2014年第7期555-564,共10页农业科学与技术（B）

摘　　要：The aim of this study was to compare chemical and biochemical properties of crude jellyfish protein extracted from salted sand jellyfish （Rhopilema hispidum） and white jellyfish （Lobonema smithii）. Sodium dodecyl sulfate polyacylamide gel electrophoresis （SDS-PAGE） showed that the principal proteins of collagen standard types I and II were found among the protein constituents of desalted jellyfish collagen prepared in this study. The amino acid compositions of extracted collagen were typical collagen. The denaturation temperature （Td） of extracted collagen samples was 28-29 ℃. The solubility of all extracted collagens was found up to 4% NaCl. The results indicated that the commercial salting process could partially denature native jellyfish protein functionalities. However, the collagen could be extracted from desalted jellyfish for future use as a food ingredient.

关 键 词：COLLAGEN PEPSIN sand jellyfish white jellyfish. 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程] Q959.131[轻工技术与工程—食品科学与工程]