References
- Liu, H.Y., Ding, L. and Guo, S.D. (2007) Studies on collagen from the skin of channel catfish (Ictalurus punctaus). Food Chem., 101, 621-625 https://doi.org/10.1016/j.foodchem.2006.01.059
- Woo, J.W., Yu, S.J., Cho, S.M., Lee, Y.B. and Kim, S.B. (2008) Extraction optimization and properties of collagen from yellowfin tuna (Thunnus albacares) dorsal skin. Food Hydrocolloid, 22, 879–887 https://doi.org/10.1016/j.foodhyd.2007.04.015
- Jongjareonrak, A., Benjakul, S., Visessanguan, W. and Tanaka, M. (2005) Isolation and characterization of collagen from bigeye snapper (Priacanthus macracanthus) skin. J. Sci. Food Agric., 85, 1203-1210 https://doi.org/10.1002/jsfa.2072
- Montero, P. and Gomez-Guillen, M.C. (2000) Extracting conditions for Megrim (Lepidorhombus boscii) skin collagen affect functional properties of the resulting gelatin. J. Food Sci., 65, 434-438 https://doi.org/10.1111/j.1365-2621.2000.tb16022.x
- Cho, S.M., Gub, Y.S. and Kim, S.B. (2005) Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins. Food Hydrocolloid, 19, 221-229 https://doi.org/10.1016/j.foodhyd.2004.05.005
- Muyonga, J.H., Cole, C.G.B, Duodub, K.G. (2004) Extraction and physicochemical characterisation of Nileperch (Lates niloticus) skin and bone gelatin. Food Hydrocolloid, 18, 581-592 https://doi.org/10.1016/j.foodhyd.2003.08.009
- Gimenez, B., Turnay, J., Lizarbe, M.A., Montero, P. and Gomez-Guillen, M.C. (2005) Use of lactic acid for extraction of fish skin gelatin. Food Hydrocolloid, 19, 941-950 https://doi.org/10.1016/j.foodhyd.2004.09.011
- Nalinanon, S., Bebjakul, S., Visessanguan, W. and Kishimura, H. (2007) Use of pepsin for collagen extraction from the skin of bigeye snapper (Priacanthus tayenus). Food Chem., 104, 593-601 https://doi.org/10.1016/j.foodchem.2006.12.035
- Sadowska, M., Kolodziejska, I. and Niecikowska, C. (2003) Isolation of collagen from skins. Food Chem., 105, 1302-1306
- Skierka, E. and Sadowska, M. (2007) Food Chem., 105, 1302-1306 https://doi.org/10.1016/j.foodchem.2007.04.030
- Nagai, T. and Suzuki, N. (2000) Isolation of collagen from fish waste material skin, bone and fins. Food Chem., 68, 277-281 https://doi.org/10.1016/S0308-8146(99)00188-0
- Nagai, T., Araki, Y. and Suzuki, N. (2002a) Collagen of the skin of ocellate puffer fish (Takifugu rubripes). Food Chem., 78, 173-177 https://doi.org/10.1016/S0308-8146(01)00396-X
- Nagai, T. and Suzuki, N. (2002b) Preparation and partial characterization of collagen from paper nautilus (Argonauta argo, Linnaeus) outer skin. Food Chem., 76, 149-153 https://doi.org/10.1016/S0308-8146(01)00255-2
- A.O.A.C. (1995) Official methods of analysis. 15th ed., Association of Official Analytical Chemists, Washington, D.C, USA
- Shon, J. and Haque Z.U (2007a) Functional attributes of native and thermized sour and sweet whey. Int. J. Dairy Technol., 60, 135-142 https://doi.org/10.1111/j.1471-0307.2007.00316.x
- Shon, J., Lee, S.H., Lee, F.Z., Lee, B.D. and Eun, J.B. (2007b) The effect of heating on the physicochemical and functional properties of acid whey compared to sweet whey. Food Sci. Biotechnol., 16: 836-842
- Pearce, K.N. and Kinsella, J.E. (1978) Emulsifying properties of proteins: evaluation of a turbidimetric technique. J. Agric. Food Chem., 26., 716-723 https://doi.org/10.1021/jf60217a041
- SAS (2001) SAS User's Guide, SAS Companion for the Microsoft Windows Environment (Version 8.1). Statistical Analysis Systems Institute, Cary, NC, USA
- Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., Kishimura, H. and Shahidi, F. (2010a) Isolation and characterisation of collagen from the skin of brownbanded bamboo shark (Chiloscyllium punctatum). Food Chem., 119, 1519-1526 https://doi.org/10.1016/j.foodchem.2009.09.037
- Kittiphattanabawon, P., Benjakul, S., Visessanguan, W. and Shahidi, F. (2010b) Isolation and properties of acidand pepsin-soluble collagen from the skin of blacktip shark (Carcharhinus limbatus). Eur. Food Res. Technol., 230, 475-483 https://doi.org/10.1007/s00217-009-1191-0
- Senaratne, L.S., Park, P.J. and Kim, S.K. (2006) Isolation and characterization of collagen from brown backed toadfish (Lagocephalus gloveri) skin. Bioresource Technol., 197, 19-197
- Kim, J.S. and Park, J.W. (2005) Partially purified collagen from refiner discharge of pacific whiting surimi processing. J. Food Sci., 70, C511-C516 https://doi.org/10.1111/j.1365-2621.2005.tb11510.x
- Kittiphattanabawon, P., Benjakul, S., Visessanguan, W., Nagai, T. and Tanaka, M. (2005) Characterisation of acid-soluble collagen from skin and bone of bigeye snapper (Priacanthus tayenus). Food Chem., 89, 363-372 https://doi.org/10.1016/j.foodchem.2004.02.042
- Montero, P., Gomez-Guillen, M.C. and Borderias, A.J. (1999) Functional characterization of muscle and skin collagenous material from hake (Merluccius merluccius L.). Food Chem., 65, 55-59 https://doi.org/10.1016/S0308-8146(98)00168-X
- Montero, P., Jimennez-Colmenero, F. and Borderias, J. (1991) Effect of pH and the presence of NaCl on some hydration properties of collagenous material from trout (Salmo irideus Gibb) muscle and skin. J. Sci. Food Agric., 54, 137-146 https://doi.org/10.1002/jsfa.2740540115
- Asghar, A. and Henrickson, R.L. (1982) Chemical, biochemical, functional and nutritional characteristics of collagen in food system. In: Advances in food research, Chichester, C.O., Mrata, E.M. and Schweigert B.S. (Editor), Academic Press, London, UK. Vol. 28. p.237-273
- Damodaran, S. (1996) Amino acids, peptides, and proteins. In: Fennema, O.R. (Editor), Food Chemistry, Marcel Dekker, New York, NY, USA. p.321-429
- Montero, P., Borderias, J., Turnay, J. and Leyzarbe, M.A. (1990) Characterization of hake (Merluccius merluccius L.) and trout (Salmoirideus Gibb) collagen. J. Agric. Food Chem., 38, 604-609 https://doi.org/10.1021/jf00093a004
- Petersen, B.R. (1981) The impact of the enzymatic hydrolysis process on recovery and use of proteins. In: Enzymes and Food Processing. Elsevier Applied Science Publishers, London, UK. p.149-175
- Sikorski, Z.W. and Borderias, J. (1994) Collagen in the muscles and skin of marine animals. In: Seafood proteins, Sikorski, Z.W., Pan, B.S. and Shahide, F. (Editor), Chapman and Hall, New York, NY, USA. p.58-70
- Haque, Z.U. (1993) Influence of milk peptides in determining the functionality of milk proteins: A review. J. Dairy Sci., 76, 311-320 https://doi.org/10.3168/jds.S0022-0302(93)77352-X
- Jelen, P. (1973) Whipping studies with partially delactosed cheese whey. J. Dairy Sci., 56, 1505 https://doi.org/10.3168/jds.S0022-0302(73)85399-8
- Yim, M.H. and Lee, J.H. (2000) Functional properties of fractionated soy protein isolates by proteases from meju. Food Sci. Biotechnol., 9, 253-257
- Kristinsson, H.G. and Rasco, B.A. (2000) Biochemical and functional properties of Atlantic salmon (Salmo salar ) muscle proteins hydrolyzed with various alkaline proteases. J. Agric. Food Chem., 48, 657-66 https://doi.org/10.1021/jf990447v
- Sathe, S.K. and Salunkhe, D.K. (1981) Functional properties of the Great Northern Bean (Phaseolus vulgaris L.) proteins: emulsioning, foaming, viscosity, and gelation properties. J. Food Sci., 46, 71-74 https://doi.org/10.1111/j.1365-2621.1981.tb14533.x
- Fiora, F.A., Pilosof, A.M.R. and Bartholomai, G.B. (1990) Physicochemical properties of soybean proteins related to flow, viscoelastic, mechanical and waterholding characteristics of gels. J. Food Sci., 55, 133-136 https://doi.org/10.1111/j.1365-2621.1990.tb06035.x
- Sadowska, M. and Rudzki, J. (1987) The chemical and functional properties of meat collagen. Lebnsm-Wiss Technol., 20, 171-173
- Kim, S.K., Kang, O.J. and Kwak, D.C. (1993) Physicochemical characteristics of filefish and cod skin collagen. J. Korean Agric. Chem. Soc., 36, 163-171
- Chobert, J.M., Bertrand-Harb, C. and Nicolas, M.G. (1988) Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin. J. Agric. Food Chem., 36, 883-892 https://doi.org/10.1021/jf00083a002
- Mangino, M.E. (1984) Physicochemical aspects of whey protein functionality. J. Dairy Sci., 67, 2711-2722 https://doi.org/10.3168/jds.S0022-0302(84)81629-X
- Kinsella, J.E. (1981) Functional properties of proteins: Possible relationships between structure and function in foams. Food Chem., 7, 273-288 https://doi.org/10.1016/0308-8146(81)90033-9
- Kolodziejska, I., Sikorski, Z.E. and Niecikowska, C. (1999) Parameters affecting the isolation of collagen from squid (Illex argentinus) skins. Food Chem., 66, 153-157 https://doi.org/10.1016/S0308-8146(98)00251-9
- Sperling, L.H. (1985) Introduction to physical polymer science. John Wiley and Sons, New York, NY, USA
- Stainsby, G. (1952) Viscosity of diluted gelatin solutions. Nature, 169, 662-665 https://doi.org/10.1038/169662a0
- Ogawa, M., Portier, R.J., Moody, M.W., Bell, J., Schexnayder, M.A. and Losso, J.N. (2004) Biochemical properties of bone and scale collagens isolated from the subtropical fish black drum (Pogonia cromis) and sheepshead seabream (Archosargus probatocephalus). Food Chem., 88, 495-501 https://doi.org/10.1016/j.foodchem.2004.02.006
- Grossman, S. and Bergman, M. (1992) Process for the production of gelatin from fish skin. USA. Patent No. 5, 093,474
- Ockerman, H.W. and Hansen, C.L. (1988) Glue and gelatin. In: Animal by-product processing. Ellis Horwood Ltd., Chichester, England
- Cho, S.H., Jahncke, M.L. and Eun J.B. (2004) Nutritional composition and microflora of the fresh and fermented skate (Raja Kenojei) skins. Int. J. Food Sci. Nutr., 55, 45-51 https://doi.org/10.1080/09637480310001642475
- Gilsenan, P.M. and Ross-Murphy, S.B. (2000) Rheological characterization of gelatins from mammalian and marine sources. Food Hydrocolloid, 14, 191-195 https://doi.org/10.1016/S0268-005X(99)00050-8
- Gudmunsson, M. and Hafsteinsson, H. (1997) Gelatin from cod skin as affected by chemical treatments. J. Food Sci., 62, 37-39 https://doi.org/10.1111/j.1365-2621.1997.tb04363.x
- Foegeding, E., Lanier, T.C. and Hultin, H.O. (1996) Characteristics of edible muscle tissue. In: Food Chemistry, Fennema, O.R. (Editor), Marcel Dekker, New York, NY, USA. p.879-942
- Shon, J. and Eun, J.B. (2010). The effect of processing conditions on functional properties of collagen powder from skate (Raja Kenojei) skins. Food Sci. Biotechnol., Submitted