Literature DB >> 10725134

Preparation and dynamic viscoelasticity characterization of alkali-solubilized collagen from shark skin.

K Yoshimura1, M Terashima, D Hozan, K Shirai.   

Abstract

Alkali-solubilized collagens, prepared by alkali-acid extraction and alkali direct extraction (abbreviated AASC and ALSC, respectively), were characterized by dynamic viscoelastic measurement of collagen solution (10 mg/mL). The optimum preparative conditions in terms of yield and polypeptide size are as follows: for the alkali-acid extraction, a pretreatment with 0.5 or 1 M NaOH containing 15% Na(2)SO(4) within 5 days at 20 degrees C followed by the subsequent acid extraction, and for the alkaline direct extraction, a treatment with 0.5 M NaOH containing 10% NaCl at 4 degrees C for 20-30 days. A major portion of the polypeptide sizes of AASC and ALSC is composed of alpha chains (alpha1 and alpha2). Dynamic viscoelasticity of collagen solution was measured as a function of temperature. AASC showed a greater contribution of elastic behavior rather than viscous behavior. On the contrary, ALSC exhibits a stronger viscous behavior than elastic behavior.

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Year:  2000        PMID: 10725134     DOI: 10.1021/jf990389d

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  3 in total

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Journal:  J Food Sci Technol       Date:  2014-09-27       Impact factor: 2.701

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Journal:  Curr Res Food Sci       Date:  2020-04-17

3.  Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup.

Authors:  Wen Duan; Li Liang; Yan Huang; Yuyu Zhang; Baoguo Sun; Lina Li
Journal:  Foods       Date:  2021-06-23
  3 in total

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