Characterization of Proteoglycan and Hyaluronan in Water-based Delipidated Powder of Salmon Cartilage

摘要

Salmon cartilage proteoglycan fractions have attracted attention as new ingredients of functional food and cosmetics. We recently developed methods for water-based delipidation and powderization for preservation of salmon head cartilage. In this study, global molecular images of proteoglycan in the water-based delipidated powder were analyzed by biochemical techniques and atomic force microscopy. Proteoglycans in this powder maintained their whole native structures including core proteins and glycos-aminoglycans. Hyaluronan contained in this powder showed a distribution with high molecular weight like native hyaluronan in cartilage. Analytical data presented here provides assurance of the quality of the proteoglycan powder obtained using these methods.