Preparation and characterisation of type i and v collagens from the skin of Amur sturgeon (Acipenser schrenckii)

Food Chemistry

Volumn 148, Issue , 2014, Pages 410-414

  Wang, Lin ^a   Liang, Qiufang ^a   Wang, Zhenbin ^a   Xu, Junmin ^b   Liu, Yang ^c   Ma, Haile ^a  

^a JIANGSU UNIVERSITY   (China)

^b Zhenjiang Kehua Aquaculture Development Company Limited   (China)

^c Zhenjiang Entry Exit Inspection and Quarantine Bureau   (China)

Author keywords

Amur sturgeon (Acipenser schrenckii); Characterisation; Collagen; Preparation

Indexed keywords

ACID CONTENT; AMUR STURGEON (ACIPENSER SCHRENCKII); CHARACTERISATION; LARGE-SCALE PRODUCTION; PREPARATION; SHEET-LIKE; TRIPLE HELICAL STRUCTURES; TYPE I COLLAGEN;

AMINO ACIDS; HYDROGEN BONDS; MAMMALS;

COLLAGEN;

COLLAGEN TYPE 1; COLLAGEN TYPE 5; IMINO ACID; PEPSIN A; SODIUM CHLORIDE;

ACIPENSER SCHRENCKII; ANIMAL TISSUE; ARTICLE; CHEMICAL STRUCTURE; CIRCULAR DICHROISM; CROSS LINKING; DENATURATION; HYDROGEN BOND; HYDROXYLATION; LARGE SCALE PRODUCTION; MELTING POINT; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRECIPITATION; PROTEIN SECONDARY STRUCTURE; SKIN; STURGEON;

ACIPENSER SCHRENCKII; MAMMALIA;

AMUR STURGEON (ACIPENSER SCHRENCKII); CHARACTERISATION; COLLAGEN; PREPARATION;

ANIMALS; COLLAGEN; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FISH PROTEINS; FISHES; HYDROGEN BONDING; PROTEIN STRUCTURE, SECONDARY; SKIN; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84887157213     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.074     Document Type: Article

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