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Molecular structural properties of extracted gelatin from Yak skin as analysed based on molecular weight
Xu, Mengqi ; Wei, Lixin ; Xiao, Yuancan ; Bi, Hongtao ; Yang, Hongxia ; Du, Yuzhi
2017
发表期刊INTERNATIONAL JOURNAL OF FOOD PROPERTIES
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.
文献类型期刊论文
条目标识符http://210.75.249.4/handle/363003/39076
专题中国科学院西北高原生物研究所
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.
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.
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 (2017).
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