A simplified method for determining collagen in fish muscle.

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  • Sato Kenji
    Department of Fisheries, Faculty of Agriculture, Kyoto University
  • Yoshinaka Reiji
    Department of Fisheries, Faculty of Agriculture, Kyoto University
  • Sato Mamoru
    Department of Fisheries, Faculty of Agriculture, Kyoto University
  • Ikeda Shizunori
    Department of Fisheries, Faculty of Agriculture, Kyoto University Department of Fisheries, Faculty of Agriculture, Kinki University

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  • 魚類の筋肉コラーゲンの簡易定量法
  • 魚類の筋肉コラーゲンの簡易定量法〔英文〕
  • ギョルイ ノ キンニク コラーゲン ノ カンイ テイリョウホウ エイブン

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Abstract

The muscle of carp was fractionated into water-soluble, alkali-soluble (0.1N NaOH), acid-soluble (0.5M acetic acid), hot water-soluble (extraction with water at 120°C for 1h), and residual fractions. The analyses of amino acid and SDS-polyacrylamide gel electrophoresis showed that collagen in the muscle was quantitatively recovered only in the acid-soluble and hot water-soluble fractions and non-collagenous proteins were absent in these fractions. On the basis of the colori-metric determination of protein in these fractions, we devised a simplified method for determinating the soluble and insoluble collagens in the muscle.<br> The soluble and insoluble collagens in the muscles of the rainbow trout Salmo gairdnerii, Japanese mackerel Scomber japonicus, carp Cyprinus carpio, and eel Anguilla japonica were deter-mined by the proposed method. The total collagen contents in the muscles of rainbow trout, Japanese mackerel, carp, and eel were found to be 0.47, 0.50, 0.60, and 1.99% of the wet muscle, respectively.

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