文章基本信息

标题：Collagen from Tendon of Yezo Sika Deer (Cervus nippon yesoensis) as By-Product
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作者：Takeshi Nagai ; Nobutaka Suzuki ; Yasuhiro Tanoue 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2012
卷号：3
期号：1
页码：72-79
DOI：10.4236/fns.2012.31012
出版社：Scientific Research Publishing
摘要：Collagen from tendon of Yezo sika deer was prepared by limited pepsin digestion. The yield of collagen was very high; 35.7% on the basis of lyophilized dry weight. The secondary structure of this collagen was different from that of porcine skin by ATR-FTIR analysis, although it was the same characteristics, e.g. SDS-PAGE, subunit composition, ther-mal behavior, as porcine collagen. Since taking up a problem of bovine spongiform encephalopathy infection in land animals such as calf or bovine, collagen from aquatic materials has been used in various industries. However, the present study indicates that tendon of Yezo sika deer as by-product of meat industry will have potential as an important collagen source for use in the foods, cosmetics, and medical fields.
关键词：Collagen; Yezo Sika Deer; Tendon; By-Product; Yield; Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) Analysis