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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/30977


    標題: Isolation and characterization of fish scale collagen from tilapia (Oreochromis sp.) by a novel extrusion-hydro-extraction process
    作者: Huang, Chun-Yung
    Kuo, Jen-Min
    Wu, Shu-Jing
    Tsai, Hsing-Tsung
    貢獻者: Natl Kaohsiung Marine Univ, Dept Seafood Sci
    Chia Nan Univ Pharm & Sci, Dept Hlth & Nutr
    關鍵字: Collagen
    Extrusion
    Extrudate
    Hot water extraction
    Tilapia fish scale
    日期: 2016-01
    上傳時間: 2018-01-18 11:39:05 (UTC+8)
    出版者: Elsevier Sci Ltd
    摘要: Collagen is highly valued both as a food additive and a functional food ingredient. It is generally extracted by treatments with acid or alkali, enzyme, and microorganisms. However these methods are generally batch type, time-, energy-, reactant-, and cost-consuming. Extrusion is widely used in the food industry, and offers many advantages, such as ease of operation, continuous production, high yield, and little waste. In this study, we developed a novel extrusion-hydro-extraction (EHE) process for extraction of collagen from tilapia fish scale. Extruded scale samples had a 2-3 times higher protein extraction yield than that of non-extruded scale samples. All extracts contained hydroxyproline (61-73 residues/1000 residues) and hydroxylysine (5-6 residues/1000 residues) and were identified as type-I collagens by FTIR, SDS-PAGE, and molecular weight distribution analyses. The physicochemical studies revealed that extracted collagens could have promising applications in the food, medical, and cosmetic industries. (C) 2015 Elsevier Ltd. All rights reserved.
    關聯: Food Chemistry, v.190, pp.997-1006
    Appears in Collections:[保健營養系(所) ] 期刊論文

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