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幫忙查詢下以下兩篇文章的檢索號(hào)。 Chen S, Tang L, Su W, et al. Separation and characterization of alpha-chain subunits from tilapia (Tilapia zillii) skin gelatin using ultrafiltration[J]. Food Chemistry, 2015, 188: 350-356. Chen S, Tang L, Hao G, et al. Effects of α 1/α 2 ratios and drying temperatures on the properties of gelatin films prepared from tilapia (Tilapia zillii) skins[J]. Food Hydrocolloids, 2016, 52: 573-580. |
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Separation and characterization of alpha-chain subunits from tilapia (Tilapia zillii) skin gelatin using ultrafiltration 作者:Chen, SL (Chen, Shulin)[ 1 ] ; Tang, LL (Tang, Lanlan)[ 1 ] ; Su, WJ (Su, Wenjin)[ 1,2 ] ; Weng, WY (Weng, Wuyin)[ 1,2 ] ; Osako, K (Osako, Kazufumi)[ 3 ] ; Tanaka, M (Tanaka, Munehiko)[ 4 ] 隱藏 ResearcherID 和 ORCID查看 ResearcherID 和 ORCID。 作者 ResearcherID ORCID 號(hào) OSAKO, Kazufumi O-1978-2014 FOOD CHEMISTRY 卷: 188 頁: 350-356 DOI: 10.1016/j.foodchem.2015.04.084 出版年: DEC 1 2015 查看期刊信息 FOOD CHEMISTRY 影響因子 3.391 3.901 2014 5 年 JCR® 類別 類別中的排序 JCR 分區(qū) CHEMISTRY, APPLIED 8/72 Q1 FOOD SCIENCE & TECHNOLOGY 8/123 Q1 NUTRITION & DIETETICS 19/77 Q1 數(shù)據(jù)來自第 2014 版 Journal Citation Reports® 出版商 ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND ISSN: 0308-8146 eISSN: 1873-7072 研究領(lǐng)域 Chemistry Food Science & Technology Nutrition & Dietetics 摘要 Alpha-chain subunits were separated from tilapia skin gelatin using ultrafiltration, and the physicochemical properties of obtained subunits were investigated. As a result, alpha(1)-subunit and alpha(2)-subunit could be successfully separated by 100 kDa MWCO regenerated cellulose membranes and 150 kDa MWCO polyethersulfone membranes, respectively. Glycine was the most dominant amino acid in both alpha(1)-subunit and alpha(2)-subunit. However, the tyrosine content was higher in alpha(2)-subunit than in alpha(1)-subunit, resulting in strong absorption near 280 urn observed in the UV absorption spectrum. Based on the DSC analysis, it was found that the glass transition temperatures of gelatin, alpha(1)-subunit and alpha(2)-subunit were 136.48 degrees C, 126.77 degrees C and 119.43 degrees C, respectively. Moreover, the reduced viscosity and denaturation temperature of alpha(1)-subunit were higher than those of alpha(2)-subunit, and the reduced viscosity reached the highest when alpha-subunits were mixed with alpha(1)/alpha(2) ratio of approximately 2, suggesting that alpha(1)-subunit plays a more important role in the thermostability of gelatin than alpha(2)-subunit. (C) 2015 Elsevier Ltd. All rights reserved. 關(guān)鍵詞 作者關(guān)鍵詞:Alpha subunits; Skin gelatin; Tilapia skin; Separation; Ultrafiltration; Thermal properties KeyWords Plus:CATFISH ICTALURUS-PUNCTAUS; RHEOLOGICAL PROPERTIES; COLLAGEN; MEMBRANES; PROTEINS; ACID; PURIFICATION; PH 作者信息 通訊作者地址: Weng, WY (通訊作者) Jimei Univ, Coll Food & Biol Engn, Xiamen 361021, Peoples R China. 地址: [ 1 ] Jimei Univ, Coll Food & Biol Engn, Xiamen 361021, Peoples R China [ 2 ] Fujian Prov Key Lab Food Microbiol & Enzyme Engn, Xiamen 361021, Peoples R China [ 3 ] Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Tokyo 1084477, Japan 增強(qiáng)組織信息的名稱 Tokyo University of Marine Science & Technology [ 4 ] Kokugakuin Tochigi Jr Coll, Hiraicho, Tochigi 3288588, Japan 電子郵件地址:wwymail@jmu.edu.cn 基金資助致謝 基金資助機(jī)構(gòu) 授權(quán)號(hào) National Natural Science Fund 31271984 Fujian Natural Science Fund for Distinguished Young Scholar 2014J06013 Special Foundation for Development of Marine Economy of Xiamen 14CZP031HJ05 查看基金資助信息關(guān)閉基金資助信息 This work is sponsored by National Natural Science Fund (31271984), Fujian Natural Science Fund for Distinguished Young Scholar (2014J06013) and Special Foundation for Development of Marine Economy of Xiamen (14CZP031HJ05). 出版商 ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND 類別 / 分類 研究方向:Chemistry; Food Science & Technology; Nutrition & Dietetics Web of Science 類別:Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics 文獻(xiàn)信息 文獻(xiàn)類型:Article 語種:English 入藏號(hào): WOS:000356548900048 PubMed ID: 26041203 ISSN: 0308-8146 eISSN: 1873-7072 期刊信息 Impact Factor (影響因子): Journal Citation Reports® 數(shù)據(jù)來自第 2014 版 Journal Citation Reports® 其他信息 IDS 號(hào): CK9GP Web of Science 核心合集中的 "引用的參考文獻(xiàn)": 37 Web of Science 核心合集中的 "被引頻次": 0 |
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5樓2015-10-27 15:59:51
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