Isolation and characterization of collagen from the muscle of Amur sturgeon (Acipenser schrenckii)

Biotechnology and Bioprocess Engineering

Volumn 19, Issue 5, 2014, Pages 935-941

  Wang, Zhenbin ^a   Wang, Lin ^a   Lin, Shiman ^a   Liang, Qiufang ^a   Shi, Zhujun ^a   Xu, Junmin ^b   Ma, Haile ^a  

^a JIANGSU UNIVERSITY   (China)

^b Zhenjiang Kehua Aquaculture Development Company Limited   (China)

Author keywords

amur sturgeon (Acipenser schrenckii); characterization; collagen; isolation; muscle

Indexed keywords

HYDROGEN BONDS; MUSCLE; SODIUM CHLORIDE; TEXTURES;

AMUR STURGEON (ACIPENSER SCHRENCKII); DENATURATION TEMPERATURES; ISOLATION; ISOLATION AND CHARACTERIZATION; MEAT TEXTURES; SHEET-LIKE; STURGEON MUSCLES; TRIPLE HELICAL STRUCTURES;

COLLAGEN;

ACETIC ACID; ALANINE; ARGININE; ASPARTIC ACID; COLLAGEN; FISH PROTEIN; GLUTAMIC ACID; GLYCINE; HISTIDINE; HYDROXYLYSINE; HYDROXYPROLINE; IMINO ACID; ISOLEUCINE; LEUCINE; LYSINE; METHIONINE; PEPSIN A; PHENYLALANINE; PROLINE; SERINE; SODIUM CHLORIDE; THREONINE; TYROSINE; VALINE;

AMUR STURGEON; ARTICLE; CIRCULAR DICHROISM; COLLAGEN FIBRIL; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; FOOD TEXTURE; HYDROGEN BOND; INFRARED SPECTROSCOPY; MEAT; MUSCLE; NONHUMAN; PROTEIN ANALYSIS; PROTEIN CROSS LINKING; PROTEIN EXPRESSION; PROTEIN FUNCTION; PROTEIN ISOLATION; PROTEIN QUATERNARY STRUCTURE; PROTEIN SECONDARY STRUCTURE; SCANNING ELECTRON MICROSCOPY; STURGEON; TEMPERATURE; THERMOSTABILITY;

ACIPENSER SCHRENCKII;

EID: 84911412474     PISSN: 12268372     EISSN: 19763816     Source Type: Journal    
DOI: 10.1007/s12257-013-0638-0     Document Type: Article

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