Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was applied in the detection of the end point temperature (EPT) of thermal denatured protein in fish and meat in this study. It was also used in stu...Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was applied in the detection of the end point temperature (EPT) of thermal denatured protein in fish and meat in this study. It was also used in studying the thermal denatured temperature range of proteins in salmon and chicken meat. The results show that the temperature ranges of denatured proteins were from 65 ℃ to 75 ℃ , and these temperature ranges were influenced by the processing methods. Through SDS-PAGE, the features of repeated heating thermal denatured proteins under the same temperature and processing time were studied. The electrophoresis patterns of thermal denatured proteins determined through repeated heating at the same temperature did not exhibit any change. For the detection of cooked fish and meat samples, they were subjected to applying the SDS-PAGE method, which revealed an EPT ranging from 60 ℃ to 80 ℃ .展开更多
Fish glue is the collagen from scale skin and bone of fish. It is known for value added product from fish processing and the adhesive agent for wood paper book binding etc. This work was aimed with the method to produ...Fish glue is the collagen from scale skin and bone of fish. It is known for value added product from fish processing and the adhesive agent for wood paper book binding etc. This work was aimed with the method to produce fish glue from fish skin through representing optimum fish type and its glue character by study on standard method for fish glue processing （using Oreochromis niloticus skin as the model）, optimum fish type and characterization of the glue from optimum fish skin. Soaking fish skin in 0.1 N NaOH for 6 h and changed it every 3 h for pretreatment before acid extraction with 0.5 M acetic acid was the optimum condition for the standard processing. Among 20 types （O. niloticus, Oreochromis sp., Nemipterus sp., Psettodes erumei, Epiephelus malabaricus, Sphyraena obstsata, Channa striata, Xenentodon cancila, Barbonymus gonionotus, Liza vaigiensis, Anabas testudineus, Chanos chanos, Micronema bleekeri, Thunnus tonggol, Rastrelliger brachysom, Epinephelus lanceolatus, Lutjanus lineolatus, Pomadasys hasta, Selar crumenophthalmus and Sardaorentalis sp.）, Chanos chanos was an appropriate type for glue production. Fat, protein, carbohydrate, moisture, pH and viscosity of Chanos chanos glue were 0.32%, 4.23%, 83.8%, 11.56%, 3.35, 4,978.33-8,180 cp, respectively. The glue was collagen type I which was composed ofal （148 kDa） and a2 （129 kDa） chain and could bind paper, wood and foam sheet.展开更多
The research of the category and extraction methods of effective ingredients of fish scale was reviewed at home and abroad. The extraction process of fish scale was studied, including collagen, hydroxyapatite, lecithi...The research of the category and extraction methods of effective ingredients of fish scale was reviewed at home and abroad. The extraction process of fish scale was studied, including collagen, hydroxyapatite, lecithin, guanine etc. The different extraction methods and the components were analyzed. The research of effective ingredients of fish scales was reviewed as theory basis to further research and comprehensive development.展开更多
基金supported by a research project (No. 2006IK012) of the General Administration of Quality Supervision, Inspection and Quarantine of P. R. China.
文摘Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was applied in the detection of the end point temperature (EPT) of thermal denatured protein in fish and meat in this study. It was also used in studying the thermal denatured temperature range of proteins in salmon and chicken meat. The results show that the temperature ranges of denatured proteins were from 65 ℃ to 75 ℃ , and these temperature ranges were influenced by the processing methods. Through SDS-PAGE, the features of repeated heating thermal denatured proteins under the same temperature and processing time were studied. The electrophoresis patterns of thermal denatured proteins determined through repeated heating at the same temperature did not exhibit any change. For the detection of cooked fish and meat samples, they were subjected to applying the SDS-PAGE method, which revealed an EPT ranging from 60 ℃ to 80 ℃ .
文摘Fish glue is the collagen from scale skin and bone of fish. It is known for value added product from fish processing and the adhesive agent for wood paper book binding etc. This work was aimed with the method to produce fish glue from fish skin through representing optimum fish type and its glue character by study on standard method for fish glue processing （using Oreochromis niloticus skin as the model）, optimum fish type and characterization of the glue from optimum fish skin. Soaking fish skin in 0.1 N NaOH for 6 h and changed it every 3 h for pretreatment before acid extraction with 0.5 M acetic acid was the optimum condition for the standard processing. Among 20 types （O. niloticus, Oreochromis sp., Nemipterus sp., Psettodes erumei, Epiephelus malabaricus, Sphyraena obstsata, Channa striata, Xenentodon cancila, Barbonymus gonionotus, Liza vaigiensis, Anabas testudineus, Chanos chanos, Micronema bleekeri, Thunnus tonggol, Rastrelliger brachysom, Epinephelus lanceolatus, Lutjanus lineolatus, Pomadasys hasta, Selar crumenophthalmus and Sardaorentalis sp.）, Chanos chanos was an appropriate type for glue production. Fat, protein, carbohydrate, moisture, pH and viscosity of Chanos chanos glue were 0.32%, 4.23%, 83.8%, 11.56%, 3.35, 4,978.33-8,180 cp, respectively. The glue was collagen type I which was composed ofal （148 kDa） and a2 （129 kDa） chain and could bind paper, wood and foam sheet.
文摘The research of the category and extraction methods of effective ingredients of fish scale was reviewed at home and abroad. The extraction process of fish scale was studied, including collagen, hydroxyapatite, lecithin, guanine etc. The different extraction methods and the components were analyzed. The research of effective ingredients of fish scales was reviewed as theory basis to further research and comprehensive development.
