Molecular structural properties of extracted gelatin from Yak skin as analysed based on molecular weight

doi:10.1080/10942912.2017.1300813

NWIPB OpenIR

	Molecular structural properties of extracted gelatin from Yak skin as analysed based on molecular weight
	Xu, Mengqi 1,2,3; Wei, Lixin1,2 ; Xiao, Yuancan 1,2; Bi, Hongtao 1,2; Yang, Hongxia 1,2; Du, Yuzhi1,2
	2017
发表期刊	INTERNATIONAL JOURNAL OF FOOD PROPERTIES
ISSN	1094-2912
卷号	20 页码:S543-S555
文章类型	Article
摘要	This paper dealt with the physicochemical, functional and antioxidative properties of Yak skin gelatins with various molecular weights. The gelatin was extracted by alkaline process, and different molecular weight gelatin was achieved by ultrafiltration with different molecular weight cut membrane. The SDS-PAGE showed the molecular weight of the yak skin gelatin. The UV-Vis absorption turned out that the high molecular weight (HMW) of yak skin gelatin had a higher maximum absorption peaks. The FT-IR indicated the change of gelatin structures with the change of the molecular weight. No matter the HMW or the low molecular weight (LMW), the Yak skin gelatin had a high denaturation temperature (T-d), and it was higher than most of the other mammals and marine biological gelatin. The HMW gelatin had higher imino acids contents and lower oxidation resistance, foamability and emulsibility compared to the LMW gelatin. These findings showed that a certain molecular weight range of Yak skin gelatin has great potential for application as an alternative to commercial gelatin due to its good antioxidative, foamability emulsibility and thermotolerance.
关键词	Antioxidant Gelatin Physicochemical And Functional Properties Thermotolerance Yak Skin
WOS标题词	Science & Technology ; Life Sciences & Biomedicine
DOI	10.1080/10942912.2017.1300813
关键词[WOS]	PERCH LATES-NILOTICUS ; ANTIOXIDANT ACTIVITY ; HYDROXYPROLINE CONTENT ; FUNCTIONAL-PROPERTIES ; COLLAGEN ; PROTEIN ; DENATURATION ; STABILITY ; HISTIDINE ; RESPECT
收录类别	SCI
语种	英语
项目资助者	Natural science foundation of Qinghai Province (Qinghai, China)(2015-ZJ-924Q) ; CAS "Light of West China" program
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
WOS记录号	WOS:000423507200046
出版者	TAYLOR & FRANCIS INC
引用统计	被引频次：12[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/13305
专题	中国科学院西北高原生物研究所
通讯作者	Yang, Hongxia; Du, Yuzhi
作者单位	1.Chinese Acad Sci, Northwest Inst Plateau Biol, Qinghai Key Lab Tibetan Med Pharmacol & Safety Ev, Xining 810008, Qinghai, Peoples R China 2.Chinese Acad Sci, Key Lab Tibetan Med Res, Xining, Qinghai, Peoples R China 3.Univ Chinese Acad Sci, Beijing, Peoples R China
推荐引用方式 GB/T 7714	Xu, Mengqi,Wei, Lixin,Xiao, Yuancan,et al. Molecular structural properties of extracted gelatin from Yak skin as analysed based on molecular weight[J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2017,20:S543-S555.
APA	Xu, Mengqi,Wei, Lixin,Xiao, Yuancan,Bi, Hongtao,Yang, Hongxia,&Du, Yuzhi.(2017).Molecular structural properties of extracted gelatin from Yak skin as analysed based on molecular weight.INTERNATIONAL JOURNAL OF FOOD PROPERTIES,20,S543-S555.
MLA	Xu, Mengqi,et al."Molecular structural properties of extracted gelatin from Yak skin as analysed based on molecular weight".INTERNATIONAL JOURNAL OF FOOD PROPERTIES 20(2017):S543-S555.