Separation and characterization of alpha-chain subunits from tilapia (Tilapia zillii) skin gelatin using ultrafiltration

Food Chemistry

Volumn 188, Issue , 2015, Pages 350-356

  Chen, Shulin ^a   Tang, Lanlan ^a   Su, Wenjin ^a,b   Weng, Wuyin ^a,b   Osako, Kazufumi ^c   Tanaka, Munehiko ^d  

^a JIMEI UNIVERSITY   (China)

^b FUJIAN PROVINCIAL KEY LABORATORY OF FOOD MICROBIOLOGY AND ENZYME ENGINEERING   (China)

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

^d Kokugakuin Tochigi Junior College   (Japan)

Author keywords

Alpha subunits; Separation; Skin gelatin; Thermal properties; Tilapia skin; Ultrafiltration

Indexed keywords

ABSORPTION SPECTROSCOPY; AMINO ACIDS; CHAINS; SEPARATION; THERMODYNAMIC PROPERTIES; ULTRAFILTRATION; VISCOSITY;

ALPHA SUBUNITS; DENATURATION TEMPERATURES; PHYSICOCHEMICAL PROPERTY; POLYETHERSULFONE MEMBRANE; REGENERATED CELLULOSE; SEPARATION AND CHARACTERIZATIONS; STRONG ABSORPTIONS; UV ABSORPTION SPECTRUM;

GLASS TRANSITION;

CELLULOSE; GELATIN; GLYCINE; POLYETHERSULFONE; TYROSINE;

ABSORPTION; ABSORPTION SPECTROSCOPY; ALPHA CHAIN; ARTICLE; DENATURATION; DIFFERENTIAL SCANNING CALORIMETRY; GLASS TRANSITION TEMPERATURE; NONHUMAN; PHYSICAL CHEMISTRY; THERMOSTABILITY; TILAPIA; TILAPIA ZILLII; ULTRAFILTRATION; ULTRAVIOLET SPECTROSCOPY; VISCOSITY; ANIMAL; CHEMISTRY; FOOD HANDLING; SKIN;

TILAPIA; TILAPIA ZILLII;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; FOOD HANDLING; GELATIN; GLYCINE; PHYSICOCHEMICAL PHENOMENA; SKIN; TILAPIA; ULTRAFILTRATION; VISCOSITY;

EID: 84929166786     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.084     Document Type: Article

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