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ผลงานตีพิมพ์ในวารสารวิชาการReply to the comment by Graziano on "The hydrophobic effect and its role in cold denaturation"ผู้แต่ง: Dias, C.L., Ala-Nissila, T.,  Dr.Jirasak Wong-ekkabut, Associate Professor , Vattulainen, I., Grant, M., Karttunen, M., วารสาร:   
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ผลงานตีพิมพ์ในวารสารวิชาการIsolation and identification of antioxidant peptides from enzymatically hydrolyzed rice bran proteinผู้แต่ง:Wattanasiritham, L., Dr.Chockchai Theerakulkait, Professor , Wickramasekara, S., Maier, C.S., Stevens, J.F., วารสาร: |
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 Researcherดร. ปิติยา กมลพัฒนะ, รองศาสตราจารย์ที่ทำงาน:ภาควิชาวิทยาศาสตร์และเทคโนโลยีการอาหาร คณะอุตสาหกรรมเกษตร สาขาที่สนใจ:Ohmic heating, Aseptic processing, High pressure processing (HPP), Simulation, Microwave heating Resume |
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Characteristics of Collagen from Nile Tilapia (Oreochromis niloticus) Skin Isolated by Two Different Methods) ผู้เขียน:ตรีสินธุ์ โพธารส, ดร.นงนุช รักสกุลไทย, รองศาสตราจารย์ , Jiraporn Runglerdkreangkrai, ดร.วันชัย วรวัฒนเมธีกุล, รองศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractAcid-solubilized collagen (ASC) and pepsin-solubilized collagen (PSC) isolated from Nile tilapia skin using two different methods were compared for biochemical properties and thermal stability. Method 1 (the Noitup method) was performed at 4-6?C for the whole process with a centrifuge speed of 30,000 g, while Method 2 (the Ogawa method) was performed at a higher temperature of 22-23?C, with a centrifuge speed of 10,000 g. The dry weight yields of ASC from Methods 1 and 2 were 38.84 and 20.70%, while the dry weight yields of PSC were 48.21 and 38.27%, respectively. The denaturation temperatures of ASC from Methods 1 and 2 were 34.29 and 34.43?C, while those of PSC were 34.32 and 34.61?C, respectively. From these amino acid and molecular weight profiles and SDS-PAGE results, ASC and PSC obtained by both methods were characterized as type I collagen with no disulfide bond, which were composed of ?-1 (2 chains) ?-2 (1 chain), ?, and ? subunits. Amino acid profiles of ASC and PSC obtained from both methods were similar. Except for the lower yield obtained from Method 2, there were no differences in the molecular weight, amino acid composition and denaturation temperature between ASC and PSC obtained from both methods. |
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