Molecular structural properties of extracted gelatin from Yak skin as analysed based on molecular weight
文献类型：期刊论文
| 作者 | Xu, Mengqi1,2,3; Wei, Lixin1,2 ; Xiao, Yuancan1,2; Bi, Hongtao1,2; Yang, Hongxia1,2; Du, Yuzhi1,2
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| 刊名 | INTERNATIONAL JOURNAL OF FOOD PROPERTIES
 |
| 出版日期 | 2017 |
| 卷号 | 20页码:S543-S555 |
| 关键词 | Antioxidant Gelatin Physicochemical And Functional Properties Thermotolerance Yak Skin |
| DOI | 10.1080/10942912.2017.1300813 |
| 英文摘要 | 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. |
| 语种 | 英语 |
| WOS记录号 | WOS:000423507200046 |
| 源URL | [http://ir.nwipb.ac.cn/handle/363003/13305]  |
| 专题 | 西北高原生物研究所_中国科学院西北高原生物研究所 |
| 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. |
入库方式： OAI收割
来源：西北高原生物研究所
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