Abstract: Collagen was extracted by acid-pepsin digestion and isolated by salt precipitation from eggshell membrane. The characteristics of eggshell membrane collagen were investigated with amino acid analysis, sodium dodecyl sulphate-polyacrylamide gel electrophoresis, Fourier transforms infrared spectroscopy and differential scanning calorimetry. The amino acid composition of the eggshell membrane collagen is rich in glycine, proline and hydroxyproline. Electrophoresis revealed two different α (α1 and α2) chains. FTIR showed regions of amides A, B, I, II and III were 3325, 2926, 1653, 1550 and 1240 cm-1, respectively. Analysis of differential scanning calorimetry revealed that thermal denaturation temperature of eggshell membrane collagen was 55.10°C and collagen of eggshell membrane retains intermolecular crosslinks after extraction process. Collagen of eggshell membrane was typical type I collagen and may be applicable to variety of usage including functional food, cosmetic, biomedical and pharmaceutical industries.