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Ramesh Nurubhasha,N. S. Sampath Kumar,Satish K. Thirumalasetti,G. Simhachalam,Vijaya R. Dirisala 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.6
The primary objective of this study was toextract collagen from underutilized fish species owing to itscost effective nature and also its ability to address thedemand of type I collagen arising from food and pharmaceuticalindustries. Acid and pepsin soluble collagen(ppASC and ppPSC) were extracted from the skin of suckercatfish (Pterygoplichthys pardalis) with a yield of 19.6 and23.8% on wet weight basis respectively. The same werecharacterized and confirmed as type I collagen by SDS–PAGE, FTIR and UV–Vis spectroscopy, amino acid analysis,and Zeta potential. Taking into consideration theapplication of collagen in food industry, a food product wasdeveloped by incorporating with fresh cheese. This fortificationwas found to be acceptable and had not altered thetaste, odor and other sensory properties of the product.