Characterization of acid-soluble collagen from Pacific whiting surimi processing byproducts

被引：33

作者：

Kim, JS

Park, JW

机构：

[1] Oregon State Univ, Seafood Lab, Astoria, OR 97103 USA

[2] Oregon State Univ, Dept Food Sci & Tech, Astoria, OR 97103 USA

[3] Gyeongsang Natl Univ, Inst Marine Ind, Div Marine Biosci, Tongyeong 650160, South Korea

来源：

JOURNAL OF FOOD SCIENCE | 2004年 / 69卷 / 08期

关键词：

collagen; gelatin; surimi byproducts; refiner discharge;

D O I：

10.1111/j.1365-2621.2004.tb09912.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Three different solid byproducts (skin, frame, and refiner discharge) from Pacific whiting surimi manufacturing are a good resource for collagen extraction according to their total protein concentrations and other biochemical properties. Denaturation temperature of acid-soluble collagens was 23.3 degreesC for refiner discharge, 21.7 degreesC for skin, and 20.6 degreesC for frame. Based on the functional properties, acid-soluble collagen from refiner discharge was the best and showed potential as an ingredient in processed food manufacturing.

引用

页码：C637 / C642

页数：6

共 35 条

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