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Effect of ultrasound power on extraction kinetic model,and physicochemical and structural characteristics of collagen from chicken lung
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作者 Ye Zou Heng Yang +5 位作者 Xinxiao Zhang Pingping Xu Di Jiang Muhan Zhang Weimin Xu Daoying Wang 《Food Production, Processing and Nutrition》 2020年第1期10-21,共12页
The effects of ultrasound power on extraction kinetic model,and physicochemical and structural characteristics of collagen from chicken lung were studied.Ultrasound power caused a significant increase in extraction ra... The effects of ultrasound power on extraction kinetic model,and physicochemical and structural characteristics of collagen from chicken lung were studied.Ultrasound power caused a significant increase in extraction rate and equilibrium concentration,with the maximum extraction yield(31.25%)at 150 W.The experimental data were consistent with the predicted ones in this empirical equation,in which the percentage error differences was 0.026–4.159%.Besides,ultrasound treatment did not affect their triple-helical structure.The thermal stability of pepsin-soluble collagen by ultrasound pretreatment(UPSC)was higher,due to the higher imino acid content(20.76%).UPSC also exhibited better solubility and fibril forming capacity.Overall,the kinetic model of UPSC from chicken lung could serve the purpose of obtaining collagen,which displayed a potential alternative source to mammal collagens for application in food,biomaterials and biomedical fields. 展开更多
关键词 Extraction kinetics Chicken lung Pepsin-soluble collagen ultrasound pretreatment
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