Effect of Sub- and Super-critical Water Treatment on Physicochemical Properties of Porcine Skin |
Jo, Yeon-Ji
(Department of Bioindustrial Technologies, Konkuk University)
Kim, Jae-Hyeong (Department of Bioindustrial Technologies, Konkuk University) Jung, Kyung-Hun (Department of Bioindustrial Technologies, Konkuk University) Min, Sang-Gi (Department of Bioindustrial Technologies, Konkuk University) Chun, Ji-Yeon (Department of Bioindustrial Technologies, Konkuk University) |
1 | Mosquera, M., Giménez, B., da Silva, I. M., Boelter, J. F., Montero, P., Gómez-Guillén, M. C., and Brandelli, A. (2014) Nanoencapsulation of an active peptidic fraction from sea bream scales collagen. Food Chem. 156, 144-150. DOI ScienceOn |
2 | Shigemura, Y., Akaba, S., Kawashima, E., Park, E. Y., Nakamura, Y., and Sato, K. (2011) Identification of a novel foodderived collagen peptide, hydroxyprolyl-glycine, in human peripheral blood by pre-column derivatisation with phenyl isothiocyanate. Food Chem. 129, 1019-1024. DOI ScienceOn |
3 | Watchararuji, K., Goto, M., Sasaki, M., and Shotiprunk, A. (2008) Value-added subcritical water hydrolysate from rice bran and soybean meal. Bioresour. Technol. 99, 6207-6213. DOI ScienceOn |
4 | Zhang, Z., Li, G., and Shi, B. (2006) Physicochemical properties of collagen, gelatin and collagen hydrolysate derived from bovine limed split wastes. J. Society Leather Technol. Chem. 90, 23-28. |
5 | Jung K. H., Choi, Y. C., Chun, J. Y., Min, S. G., and Hong, G. P. H. (2014) Effects of concentration and reaction time of trypsin, pepsin, and chymotrypsin on the hydrolysis efficiency of porcine placenta. Korean J. Food Sci. An. 34, 151-157. DOI ScienceOn |
6 | Lee, M. Y., Choi, Y. C., Chun, J. Y., Min, S. G., and Hong, G. P. (2013) Effects of high pressure/high temperature processing on the recovery and characteristics of porcine placenta hydrolysayes. Korean J. Food Sci. An. 33, 474-480. DOI ScienceOn |
7 | Ravber, M., Knez, Ž., and Škerget, M. (2015) Simultaneous extraction of oil- and water-soluble phase from sunflower seeds with subcritical water. Food Chem. 166, 316-323. DOI ScienceOn |
8 | Nagarajan, M., Benjakul, S., Prodpran, T., Songtipya, P., and Kishimura, H. (2012) Characteristics and functional properties of gelatin from splendid squid (loligo formosana) skin as affected by extraction temperatures. Food Hydrocolloid. 29, 389-397. DOI ScienceOn |
9 | Penninger, J. M. L., Kersten, R. J. A., and Baur, H. C. L. (2000) Hydrolysis of diphenylether in supercritical water: Effects of dissolved nacl. J. Supercrit Fluids. 17, 215-226. DOI ScienceOn |
10 | Rauscher S., Baud S., Miao M., Keeley F. W., and Pomès R. (2006) Proline and glycine control protein self-organization into elastomeric or amyloid fibrils. Structure 14, 1667-1676. DOI ScienceOn |
11 | Sato, N., Daimon, H., and Fujie, K. (2002) Decomposition of glycine in high temperature and high pressure water. Kag. Kog. Ronbunshu. 28, 113-117. DOI |
12 | Alargov, D., Deguchi, S., Tsujii, K., and Horikoshi, K. (2002) Reaction behaviors of glycine under super- and subcritical water conditions. Orig Life Evol Biosph. 32, 1-12. DOI ScienceOn |
13 | Benjakul, S. and Morrissey, M. T. (1997) Protein hydrolysates from pacific whiting solid wastes. J. Agric. Food Chem. 45, 3423-3430. DOI ScienceOn |
14 | Brunner, G. (2014) Supercritical fluid science and technology. Chapter 2. Properties of pure water. Brunner, G. (ed), Elsevier, 5, pp. 9-93. |
15 | Brunner, G. (2009) Near critical and supercritical water. Part I. Hydrolytic and hydrothermal processes. J. Supercritical Fluid. 47, 373-381. DOI ScienceOn |
16 | Cho, Y. J., Seo, J. E., Kim, Y. J., Lee, N. H., Hong, S. P., and Kim, Y. H. (2006) Study on the degradation of pig skin collagen using irradiation technique. J. Korean. Soc. Food. Sci. Nutr. 35, 588-593. DOI ScienceOn |
17 | Gu, R. Z., Li, C. Y., Liu, W. Y., Yi, W. X., and Cai, M. Y. (2011) Angiotensin I-converting enzyme inhibitory activity of low-molecular-weight peptides from Atlantic salmon (Salmosalar L.) skin. Food Res. Int. 44, 1536-1540. DOI ScienceOn |
18 | Chun, J. Y., Jo, Y. J., Min, S. G., and Hong, G. P. (2014) Effect of high pressure on the porcine placenral hydrolyzing activity of pepsin, trypsin and chymotrypsin. Korean J. Food Sci. An. 34, 14-19. DOI ScienceOn |
19 | Dong, X. B., Li, X., Zhang, C. H., Wang, J. Z., Tang, C. H., Sun, H. M., Jia, W., Li, Y., and Chen, L. L. (2014) Development of a novel method for hot-pressure extraction of protein from chicken bone and the effect of enzymatic hydrolysis on the extracts. Food Chem. 157, 339-346. DOI ScienceOn |