Preparation and Some Properties of Type I Collagen from Fish Scales

Abstract

Soluble collagen from fish (sardine) scales was yielded at about 5% with 0.5 M acetic acid after demineralization with EDTA, while a great portion of the collagen remained insoluble. The solubility of this insoluble collagen was about 20% at 45 degrees C (denaturation temperature of soluble collagen) for 24 h. The remaining 80% of the insoluble collagen was denatured in the form of insoluble gelatin, and that may be an interesting food material.