Extraction of gelatin from salmon (Salmo salar) fish skin using trypsin-aided process: optimization by Plackett–Burman and response surface methodological approaches
Gelatin from salmon (Salmo salar) skin with high molecular weight protein chains (a-chains) was extracted using trypsin-aided process. Response surface methodology was used to optimise the extraction parameters. Yield, hydroxyproline content and protein electrophoretic profile via sodium dodecyl sul...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Association of Food Scientists & Technologists (India)
2017
|
| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/31013/1/Extraction%20of%20gelatin%20from%20salmon%20%28Salmo%20salar%29%20fish%20skin%20using%20trypsin-aided%20process.pdf https://eprints.ums.edu.my/id/eprint/31013/2/Extraction%20of%20gelatin%20from%20salmon%20%28Salmo%20salar%29%20fish%20skin%20using%20trypsin-aided%20process1.pdf |
Internet
https://eprints.ums.edu.my/id/eprint/31013/1/Extraction%20of%20gelatin%20from%20salmon%20%28Salmo%20salar%29%20fish%20skin%20using%20trypsin-aided%20process.pdfhttps://eprints.ums.edu.my/id/eprint/31013/2/Extraction%20of%20gelatin%20from%20salmon%20%28Salmo%20salar%29%20fish%20skin%20using%20trypsin-aided%20process1.pdf