The effect of the subunit composition on the thermostability of collagens from the scales of freshwater fish

Food Chemistry

Volumn 135, Issue 1, 2012, Pages 127-132

  Duan, Rui ^a   Zhang, Junjie ^a   Li, Jing ^a   Zhong, Xiaohong ^a   Konno, Kunihiko ^b   Wen, Haibo ^a  

^a HUAIHAI INSTITUTE OF TECHNOLOGY   (China)

^b HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Carp; Chromatography; Denaturation temperature; Scale collagen; Silver carp; Subunit

Indexed keywords

CARP; DENATURATION TEMPERATURES; FRESHWATER FISHES; SEASONAL DIFFERENCES; SILVER CARP; SUBUNIT; TISSUE FORMATION;

CHROMATOGRAPHY; TISSUE;

COLLAGEN;

COLLAGEN; FRESH WATER;

ARTICLE; CARP; CIRCULAR DICHROISM; FISH; FRESHWATER FISH; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DENATURATION; TEMPERATURE; THERMOSTABILITY;

CYPRINIDAE; HYPOPHTHALMICHTHYS NOBILIS;

EID: 84862173564     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.04.112     Document Type: Article

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