1 |
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
DOI
ScienceOn
|
2 |
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
DOI
ScienceOn
|
3 |
Gudmunsson, M. and Hafsteinsson, H. (1997) Gelatin from cod skin as affected by chemical treatments. J. Food Sci., 62, 37-39
DOI
ScienceOn
|
4 |
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
DOI
ScienceOn
|
5 |
Stainsby, G. (1952) Viscosity of diluted gelatin solutions. Nature, 169, 662-665
DOI
ScienceOn
|
6 |
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
DOI
ScienceOn
|
7 |
Gilsenan, P.M. and Ross-Murphy, S.B. (2000) Rheological characterization of gelatins from mammalian and marine sources. Food Hydrocolloid, 14, 191-195
DOI
ScienceOn
|
8 |
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
|
9 |
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
|
10 |
Sperling, L.H. (1985) Introduction to physical polymer science. John Wiley and Sons, New York, NY, USA
|
11 |
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
DOI
ScienceOn
|
12 |
Grossman, S. and Bergman, M. (1992) Process for the production of gelatin from fish skin. USA. Patent No. 5, 093,474
|
13 |
Ockerman, H.W. and Hansen, C.L. (1988) Glue and gelatin. In: Animal by-product processing. Ellis Horwood Ltd., Chichester, England
|
14 |
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
|
15 |
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
DOI
ScienceOn
|
16 |
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
DOI
|
17 |
Sadowska, M. and Rudzki, J. (1987) The chemical and functional properties of meat collagen. Lebnsm-Wiss Technol., 20, 171-173
|
18 |
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
DOI
|
19 |
Mangino, M.E. (1984) Physicochemical aspects of whey protein functionality. J. Dairy Sci., 67, 2711-2722
DOI
|
20 |
Kinsella, J.E. (1981) Functional properties of proteins: Possible relationships between structure and function in foams. Food Chem., 7, 273-288
DOI
ScienceOn
|
21 |
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
DOI
ScienceOn
|
22 |
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
|
23 |
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
|
24 |
Haque, Z.U. (1993) Influence of milk peptides in determining the functionality of milk proteins: A review. J. Dairy Sci., 76, 311-320
DOI
ScienceOn
|
25 |
Jelen, P. (1973) Whipping studies with partially delactosed cheese whey. J. Dairy Sci., 56, 1505
DOI
|
26 |
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
DOI
|
27 |
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
|
28 |
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
DOI
|
29 |
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
|
30 |
Damodaran, S. (1996) Amino acids, peptides, and proteins. In: Fennema, O.R. (Editor), Food Chemistry, Marcel Dekker, New York, NY, USA. p.321-429
|
31 |
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
DOI
|
32 |
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
DOI
|
33 |
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
DOI
ScienceOn
|
34 |
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
DOI
|
35 |
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
|
36 |
A.O.A.C. (1995) Official methods of analysis. 15th ed., Association of Official Analytical Chemists, Washington, D.C, USA
|
37 |
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
DOI
ScienceOn
|
38 |
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
과학기술학회마을
|
39 |
Pearce, K.N. and Kinsella, J.E. (1978) Emulsifying properties of proteins: evaluation of a turbidimetric technique. J. Agric. Food Chem., 26., 716-723
DOI
|
40 |
SAS (2001) SAS User's Guide, SAS Companion for the Microsoft Windows Environment (Version 8.1). Statistical Analysis Systems Institute, Cary, NC, USA
|
41 |
Shon, J. and Haque Z.U (2007a) Functional attributes of native and thermized sour and sweet whey. Int. J. Dairy Technol., 60, 135-142
DOI
ScienceOn
|
42 |
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
DOI
ScienceOn
|
43 |
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
DOI
ScienceOn
|
44 |
Skierka, E. and Sadowska, M. (2007) Food Chem., 105, 1302-1306
DOI
ScienceOn
|
45 |
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
DOI
ScienceOn
|
46 |
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
DOI
ScienceOn
|
47 |
Sadowska, M., Kolodziejska, I. and Niecikowska, C. (2003) Isolation of collagen from skins. Food Chem., 105, 1302-1306
|
48 |
Nagai, T. and Suzuki, N. (2000) Isolation of collagen from fish waste material skin, bone and fins. Food Chem., 68, 277-281
DOI
ScienceOn
|
49 |
Nagai, T., Araki, Y. and Suzuki, N. (2002a) Collagen of the skin of ocellate puffer fish (Takifugu rubripes). Food Chem., 78, 173-177
DOI
ScienceOn
|
50 |
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
DOI
ScienceOn
|
51 |
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
DOI
ScienceOn
|
52 |
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
DOI
ScienceOn
|