Characterisation of acid-soluble and pepsin-solubilised collagen from jellyfish (Cyanea nozakii Kishinouye)

Food Chemistry

Volumn 150, Issue , 2014, Pages 22-26

  Zhang, Junjie ^a   Duan, Rui ^a   Huang, Lei ^a   Song, Yujie ^a   Regenstein, Joe M ^b  

^a HUAIHAI INSTITUTE OF TECHNOLOGY   (China)

^b Department of Obstetrics Gynecology   (United States)

Author keywords

ASC; Cyanea nozakii; Denaturation temperature; ICP MS; Infrared spectrum; PSC

Indexed keywords

BIOLOGICAL MATERIALS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY; LEAD; MASS SPECTROMETERS;

ASC; CYANEA NOZAKII; DENATURATION TEMPERATURES; ICP-MS; INFRARED SPECTRUM; PSC;

COLLAGEN;

ACID SOLUBLE COLLAGEN; ALANINE; ARGININE; ARSENIC ACID; COLLAGEN DERIVATIVE; COLLAGEN TYPE 1; CYSTEINE; GLUTAMIC ACID; GLYCINE; HISTIDINE; HYDROXYPROLINE; IMINO ACID; ISOLEUCINE; LEAD; LEUCINE; LYSINE; MERCURY; METHIONINE; PEPSIN A; PEPSIN SOLUBILISED COLLAGEN; PHENYLALANINE; PROLINE; SERINE; THREONINE; TRYPTOPHAN; TYROSINE; UNCLASSIFIED DRUG; VALINE;

AMINO ACID COMPOSITION; ARTICLE; CYANEA NOZAKII; DENATURATION; DRY WEIGHT; FAT CONTENT; HYDROXYLATION; INFRARED SPECTROSCOPY; JELLYFISH; MASS SPECTROMETRY; MOISTURE; MOLECULAR WEIGHT; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CROSS LINKING; PROTEIN DEGRADATION; PROTEIN SECONDARY STRUCTURE; THERMOSTABILITY;

CYANEA NOZAKII; SCYPHOZOA;

ASC; CYANEA NOZAKII; DENATURATION TEMPERATURE; ICP-MS; INFRARED SPECTRUM; PSC;

ANIMALS; CHINA; COLLAGEN; FISH PROTEINS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; MOLECULAR WEIGHT; PEPSIN A; PROTEIN DENATURATION; SCYPHOZOA; SKIN; SOLUBILITY;

EID: 84887974317     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.116     Document Type: Article

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