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...
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| Format: | Article |
| Language: | English English |
| Published: |
Association of Food Scientists & Technologists (India)
2017
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| 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 https://eprints.ums.edu.my/id/eprint/31013/ https://link.springer.com/content/pdf/10.1007/s13197-017-2864-5.pdf https://doi.org/10.1007/s13197-017-2864-5 |
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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
https://eprints.ums.edu.my/id/eprint/31013/
https://link.springer.com/content/pdf/10.1007/s13197-017-2864-5.pdf
https://doi.org/10.1007/s13197-017-2864-5