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KENJI SATO CHIHO OHASHI MITSUMI MURAKI HUKIKO ITSUDA YOSHIHIRO YOKOYAMA MASAO KANAMORI KOZO OHTSUKI MAKOTO KAWABATA 《Journal of Food Biochemistry》1998,22(3):213-225
A purification method for intact type V collagen from fish intramuscular connective tissue was developed. Collagens were extracted with 0.5 M acetic acid from fish intramuscular connective tissue. Intact type V collagen could not be isolated by conventional salt fractionation which has been used for isolation of pepsinized collagens. Isolation was achieved by ion-exchange chromatography in the presence of 5 M urea. This is the first report on isolation of intact type V collagen from muscle tissue. 相似文献
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