Art

J-GLOBAL ID：201202251284809556   Reference number：12A0899659

The effect of the subunit composition on the thermostability of collagens from the scales of freshwater fish

淡水魚の鱗粉由来コラーゲンの熱安定性に及ぼすサブユニット組成の影響

Author (6)： DUAN Rui (School of Marine Sci. and Technol., Huaihai Inst. of Technol., Lianyungang 222005, CHN) ,  ZHANG Junjie (School of Marine Sci. and Technol., Huaihai Inst. of Technol., Lianyungang 222005, CHN) ,  LI Jing (School of Marine Sci. and Technol., Huaihai Inst. of Technol., Lianyungang 222005, CHN) ,  ZHONG Xiaohong (School of Marine Sci. and Technol., Huaihai Inst. of Technol., Lianyungang 222005, CHN) ,  KONNO Kunihiko (Fac. of fisheries science, Hokkaido Univ., Hakodate, Hokkaido 041-8611, JPN) ,  WEN Haibo (School of Marine Sci. and Technol., Huaihai Inst. of Technol., Lianyungang 222005, CHN)
Material： Food Chemistry  (Food Chem)
Volume： 135  Issue： 1  Page： 127-132  Publication year： Nov. 01, 2012 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *skin ,  Cyprinus carpio ,  *Cyprinidae ,  freshwater fish ,  *Collagen ,  thermal stability ,  subunit ,  seasonal variation ,  food ingredient ,  heat denaturation ,  food texture ,  circular dichroism spectrum ,  FTIR spectroscopy ,  Hypophthalmichthys molitrix ,  *Scale ,  *Scleroproteins ,  *animal protein ,  food property

JST classification (2)： Protein  (FJ09020N) ,  Animal aquatic foods  (FJ13020C)

Terms in the title (5)： 淡水魚 ,  鱗粉 ,  コラーゲン ,  熱安定性 ,  サブユニット組成