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

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Relation http://ir.cftri.com/12765/
http://dx.doi.org/10.1002/jsfa.7884
 
Title Enzymatic extraction and characterisation of a
thermostable collagen fromswim bladder of
rohu (Labeo rohita).
 
Creator Gaurav Kumar, Pal
Nidheesh, T.
Govindaraju, K.
Ms, Jyoti
Suresh, P. V.
 
Subject 03 Proteins
Fish
 
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
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
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