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2007220025木虫 (正式写手)
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[求助]
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帮忙查询下以下两篇文章的检索号。 Chen S, Tang L, Su W, et al. Separation and characterization of alpha-chain subunits from tilapia (Tilapia zillii) skin gelatin using ultrafiltration[J]. Food Chemistry, 2015, 188: 350-356. Chen S, Tang L, Hao G, et al. Effects of α 1/α 2 ratios and drying temperatures on the properties of gelatin films prepared from tilapia (Tilapia zillii) skins[J]. Food Hydrocolloids, 2016, 52: 573-580. |
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nidewuliang
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3楼2015-10-27 15:24:39
nidewuliang
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2007220025(秋天白云代发): 金币+2, 感谢交流！ 2015-11-01 18:30:16
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2007220025(秋天白云代发): 金币+2, 感谢交流！ 2015-11-01 18:30:16
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Separation and characterization of alpha-chain subunits from tilapia (Tilapia zillii) skin gelatin using ultrafiltration 作者:Chen, SL (Chen, Shulin)[ 1 ] ; Tang, LL (Tang, Lanlan)[ 1 ] ; Su, WJ (Su, Wenjin)[ 1,2 ] ; Weng, WY (Weng, Wuyin)[ 1,2 ] ; Osako, K (Osako, Kazufumi)[ 3 ] ; Tanaka, M (Tanaka, Munehiko)[ 4 ] 隐藏 ResearcherID 和 ORCID查看 ResearcherID 和 ORCID。 作者 ResearcherID ORCID 号 OSAKO, Kazufumi O-1978-2014 FOOD CHEMISTRY 卷: 188 页: 350-356 DOI: 10.1016/j.foodchem.2015.04.084 出版年: DEC 1 2015 查看期刊信息 FOOD CHEMISTRY 影响因子 3.391 3.901 2014 5 年 JCR® 类别 类别中的排序 JCR 分区 CHEMISTRY, APPLIED 8/72 Q1 FOOD SCIENCE & TECHNOLOGY 8/123 Q1 NUTRITION & DIETETICS 19/77 Q1 数据来自第 2014 版 Journal Citation Reports® 出版商 ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND ISSN: 0308-8146 eISSN: 1873-7072 研究领域 Chemistry Food Science & Technology Nutrition & Dietetics 摘要 Alpha-chain subunits were separated from tilapia skin gelatin using ultrafiltration, and the physicochemical properties of obtained subunits were investigated. As a result, alpha(1)-subunit and alpha(2)-subunit could be successfully separated by 100 kDa MWCO regenerated cellulose membranes and 150 kDa MWCO polyethersulfone membranes, respectively. Glycine was the most dominant amino acid in both alpha(1)-subunit and alpha(2)-subunit. However, the tyrosine content was higher in alpha(2)-subunit than in alpha(1)-subunit, resulting in strong absorption near 280 urn observed in the UV absorption spectrum. Based on the DSC analysis, it was found that the glass transition temperatures of gelatin, alpha(1)-subunit and alpha(2)-subunit were 136.48 degrees C, 126.77 degrees C and 119.43 degrees C, respectively. Moreover, the reduced viscosity and denaturation temperature of alpha(1)-subunit were higher than those of alpha(2)-subunit, and the reduced viscosity reached the highest when alpha-subunits were mixed with alpha(1)/alpha(2) ratio of approximately 2, suggesting that alpha(1)-subunit plays a more important role in the thermostability of gelatin than alpha(2)-subunit. (C) 2015 Elsevier Ltd. All rights reserved. 关键词 作者关键词:Alpha subunits; Skin gelatin; Tilapia skin; Separation; Ultrafiltration; Thermal properties KeyWords Plus:CATFISH ICTALURUS-PUNCTAUS; RHEOLOGICAL PROPERTIES; COLLAGEN; MEMBRANES; PROTEINS; ACID; PURIFICATION; PH 作者信息 通讯作者地址: Weng, WY (通讯作者) Jimei Univ, Coll Food & Biol Engn, Xiamen 361021, Peoples R China. 地址: [ 1 ] Jimei Univ, Coll Food & Biol Engn, Xiamen 361021, Peoples R China [ 2 ] Fujian Prov Key Lab Food Microbiol & Enzyme Engn, Xiamen 361021, Peoples R China [ 3 ] Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Tokyo 1084477, Japan 增强组织信息的名称 Tokyo University of Marine Science & Technology [ 4 ] Kokugakuin Tochigi Jr Coll, Hiraicho, Tochigi 3288588, Japan 电子邮件地址:wwymail@jmu.edu.cn 基金资助致谢 基金资助机构 授权号 National Natural Science Fund 31271984 Fujian Natural Science Fund for Distinguished Young Scholar 2014J06013 Special Foundation for Development of Marine Economy of Xiamen 14CZP031HJ05 查看基金资助信息关闭基金资助信息 This work is sponsored by National Natural Science Fund (31271984), Fujian Natural Science Fund for Distinguished Young Scholar (2014J06013) and Special Foundation for Development of Marine Economy of Xiamen (14CZP031HJ05). 出版商 ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND 类别 / 分类 研究方向:Chemistry; Food Science & Technology; Nutrition & Dietetics Web of Science 类别:Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics 文献信息 文献类型:Article 语种:English 入藏号: WOS:000356548900048 PubMed ID: 26041203 ISSN: 0308-8146 eISSN: 1873-7072 期刊信息 Impact Factor (影响因子): Journal Citation Reports® 数据来自第 2014 版 Journal Citation Reports® 其他信息 IDS 号: CK9GP Web of Science 核心合集中的 "引用的参考文献": 37 Web of Science 核心合集中的 "被引频次": 0 |
2楼2015-10-27 15:19:13
2007220025
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4楼2015-10-27 15:50:49
nidewuliang
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5楼2015-10-27 15:59:51
