Characterization of hyaluronic acid of yellowfin tuna eyeball.

Hyaluronic acid was isolated from yellowfin tuna eyeball. Electrophoretic behavior of the hyaluronic acid confirmed to that of authentic hyaluronic acid. The hyaluronic acid obtained here almost digested by hyaluronidase. The intrinsic viscosity was 10.85dl/g. The viscosity average molecular weight calculated from the intrinsic viscosity was 5.6×105. The sedimentation constant in 0.5M NaCl solution was 7.9S. The value of the intrinsic viscosity and the molecular weight were similar to that of hyaluronic acid (fraction V) fractionated from bovine viterous body by Laurent et al. The sedimentation constant of our fish hyaluronic acid was larger than that of their bovine hyaluronic acid.