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Enzymatic extraction and characterisation of a thermostable collagen fromswim bladder of rohu (Labeo rohita).

Gaurav Kumar, Pal and Nidheesh, T. and Govindaraju, K. and Ms, Jyoti and Suresh, P. V. (2017) Enzymatic extraction and characterisation of a thermostable collagen fromswim bladder of rohu (Labeo rohita). Journal of the Science of Food and Agriculture, 97. pp. 1451-1458. ISSN 0022-5142

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Abstract

BACKGROUND: The fish swim bladder is considered as a potential source of realistic collagen. Currently, processing of the Indian major carp rohu (Labeo rohita) generates an enormous quantity of non-edible by-products, including swim bladders, which are discarded as waste with no commercial value. In the present study, collagen was prepared from rohu swim bladder and its physicochemical and fibril-forming capacities were assessed. RESULTS: The collagen isolated from rohu swim bladder was characterised as type I, containing

Item Type: Article
Uncontrolled Keywords: Labeo rohita; swim bladder; pepsin soluble collagen; by-product valorisation; fibril formation; characterisation
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: Meat Fish and Poultry Technology
Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Jul 2017 05:56
Last Modified: 10 Jul 2017 05:56
URI: http://ir.cftri.com/id/eprint/12765

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