ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The mesogloea and skin of a common edible jellyfish, Stomolophus nomurai, were characterized with respect to amino acid composition and compared with a commercially salted jellyfish. Then the mesogloea was digested with pepsin at 3°C for 48 hr and its solubilized protein was isolated and subjected to biochemical analyses. These composite results have shown that the major edible component of jellyfish was the connective tissue protein, collagen, characterized by its high content of hydroxylysine and its glycosides.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1983.tb05078.x
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