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請使用永久網址來引用或連結此文件:
https://ir.cnu.edu.tw/handle/310902800/30977
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| 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 |
| 顯示於類別: | [保健營養系(所) ] 期刊論文
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