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M. Ogawa, R. J. Portier, M. W. Moody, J. Bell, M. A.Schexnayder and J. N. Losso, “Biochemical Properties of Bone and Scale Collagens Isolated from the Subtropical Fish Black Drum (Pogonia Cromis) and Sheepshead Seabream (Archosargus Probatocephalus),” Food Chemistry, Vol. 88, No. 4, 2004, pp. 495-501. doi:10.1016/j.foodchem.2004.02.006

has been cited by the following article:

• TITLE: Preparation and Characterisation of Collagen from Freshwater Fish Scales

  AUTHORS: Fengxiang Zhang, Anning Wang, Zhihua Li, Shengwen He, Lijun Shao

  KEYWORDS: Carp Fish Scale; ASC (Acid-Solubilized Collagens); PSC (pepsin -solubilized collagens); Type I Collagen

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.8, October 17, 2011

  ABSTRACT: Acid-soluble collagen (ASC) and pepsin-solubilized collagen (PSC) were prepared from the waste freshwater carp fish scales. The results of SDS-PAGE showed that purified collagens were composed of at least two different chains which were in accordance with the type I collagen with α chain composition of (α1)2α2. Compared with the carp fish ordinary muscle type I collagen , porcine dermis type I collagen and other seawater fish collagens, freshwater carp fish scales collagen contained relative high half-cystine (Cys-s), but lower denaturation temperature(Td) than the porcine dermis type I collagen. These collagens had evident absorption at 230 nm by UV-Vis spectra. The spectrum X-ray diffraction showed that the collagen remained single-helix and tri-helix configuration with the minimum values of the repeat spacings (d) of about 4.48 Å and 11.87 Å. Therefore, to make more effective use of limited-resources, carp fish scales can be a potential resource for the extraction of type I collagen or gelatin.