Enzymatic extraction and characterisation of a thermostable collagen fromswim bladder of rohu (Labeo rohita).
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/12765/
http://dx.doi.org/10.1002/jsfa.7884 |
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| Title |
Enzymatic extraction and characterisation of a
thermostable collagen fromswim bladder of
rohu (Labeo rohita).
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| Creator |
Gaurav Kumar, Pal
Nidheesh, T. Govindaraju, K. Ms, Jyoti Suresh, P. V. |
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| Subject |
03 Proteins
Fish |
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| Description |
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
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| Date |
2017
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/12765/1/J%20Sci%20Food%20Agric%202017%3B%2097%201451%E2%80%931458.pdf
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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