Chondrin
From Wikipedia the free encyclopedia
Chondrin is a bluish-white gelatin-like substance, being a protein-carbohydrate complex and can be obtained by boiling cartilage in water. The cartilage is a connective tissue that contains cells embedded in a matrix of chondrin. Chondrin is made up of two proteins chondroalbunoid and chondromucoid.
See also[edit]
External links[edit]
 | This protein-related article is a stub. You can help Wikipedia by expanding it. |