Type I collagen from the skin of ornate threadfin bream (Nemipterus hexodon): Characteristics and effect of pepsin hydrolysis

Food Chemistry

Volumn 125, Issue 2, 2011, Pages 500-507

  Nalinanon, Sitthipong ^a   Benjakul, Soottawat ^a   Kishimura, Hideki ^b   Osako, Kazufumi ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b HOKKAIDO UNIVERSITY   (Japan)

^c TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Characteristic; Fish skin; Hydrolysis; Pepsin; Type I collagen

Indexed keywords

BAND INTENSITY RATIO; CHARACTERISTIC; CO-PRESENCE; HIGH-CONTENT; ISOELECTRIC POINT (PI); MAXIMUM TRANSITION; PEPSIN; SKIPJACK TUNA; TYPE I COLLAGEN;

AMINO ACIDS; CARBOXYLIC ACIDS; HYDROLYSIS; PURIFICATION;

COLLAGEN;

COLLAGEN TYPE 1; PEPSIN A;

AMINO ACID ANALYSIS; AMINO ACID COMPOSITION; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; NEMIPTERUS HEXODON; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CLEAVAGE; PROTEIN CROSS LINKING; PROTEIN HYDROLYSIS; PROTEIN PURIFICATION; SEA BREAM; SKIN; STOMACH; SWINE; TRANSITION TEMPERATURE; TUNA;

KATSUWONUS; NEMIPTERUS HEXODON; SUS;

EID: 78049418829     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.040     Document Type: Article

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