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 glycosaminoglycans. 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.
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