Gelatinization of Pigskin Collagen as Compared with Ossein
نویسندگان
چکیده
منابع مشابه
The extraction of collagen protein from pigskin
As the collagen protein market increasingly grows, it becomes a priority to explore a economic, stable, and environmentally-friendly extraction method to realize the high-value transformation of pigskin. In this paper, the structure of collagen protein is introduced first. Then five methods, which extract collagen protein from pigskin or a kind of leather industry waste-chrome shavings, are rev...
متن کاملPreparation of Collagen from the Pigskin Shavings by Alkali Extraction
Alkaline treatment method was used to ext ract collagen. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and circular dichroism (CD) spectra revealed that the alkali-soluble pigskin collagen (ASPC) retained the polypeptide chains and triple helix conformat ion. The amino acid profiles showed no major deviation from the characteristic collagen composition. Both of the denat...
متن کاملPressure Gelatinization of Potato Starch
This article reviews the pressure gelatinization of starch with a special focus on potato starch which is a key food ingredient and an industrial raw material. First of all, the application of high hydrostatic pressure (HHP), as a novel processing parameter, to food processing is briefly overviewed with some historical backgrounds. It has been revealed in the last century that a starch-water mi...
متن کاملRadiographic analysis of fusion success with Integra Collagen Ceramic Matrix, as compared to autograft use, in posterolateral lumbar spine arthrodesis
Study Design: Retrospective, single center, non-randomized study. Objectives: To evaluate the efficacy of Integra Collagen Ceramic Matrix (Collagen / β-TCP Composite) bone void filler in posterolateral lumbar fusions. Methods: All patients treated with Integra Collagen Ceramic Matrix (CCM) putty and/or strip during posterior or transforaminal lumbar fusion surgery between April 2007 – December ...
متن کاملThe Principles of Starch Gelatinization and Retrogradation
The polysaccharides, such as κ-carrageenan, ι-carrageenan, agarose (agar), gellan gum, amylose, curdlan, alginate, and deacetylated rhamsan gum, in water changed into an ice-like structure with hydrogen bonding between polymer and water molecules, and between water-water molecules even at a concentration range of 0.1% 1.0% (W/V) at room temperature, resulting in gelation. Such dramatic changes ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1979
ISSN: 0002-1369
DOI: 10.1080/00021369.1979.10863771