Three-stage extraction of gelatines from tendons of abattoir cattle: 2Properties of gelatines
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43868011" target="_blank" >RIV/70883521:28110/12:43868011 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/70883521:28610/12:43868011
Výsledek na webu
<a href="http://dx.doi.org/10.1007/s12010-012-9787-4" target="_blank" >http://dx.doi.org/10.1007/s12010-012-9787-4</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s12010-012-9787-4" target="_blank" >10.1007/s12010-012-9787-4</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Three-stage extraction of gelatines from tendons of abattoir cattle: 2Properties of gelatines
Popis výsledku v původním jazyce
The subject of our previous paper (part 1) was three-stage extraction of gelatines from short cattle tendons. In this paper, we studied influence of extraction conditions on quality of produced gelatinesprotein content, ash content, rigidity of gelatinegels, viscosity, and distribution of molecular weights. Ash content of gelatines ranged in limits 3.5-10.5 %. Rigidity of the gels was influenced by extraction conditions and by elastin content in gelatines; highest-quality gels display rigidity of 213 Bloom. Viscosity of gelatines ranged from 2.47 to 12.11 mPa s. Molecular weights of gelatines display a proportion of fractions from 20 to 36 kDa, a quite high proportion of fractions from approximately 50 to 100 kDa, in some cases even fractions above 200 kDa appear. It was found that transition temperature and melting temperature of gelatines extracted from tendons are in accord with data on gelatines obtained by traditional extraction techniques from skins and bones. With respect to ef
Název v anglickém jazyce
Three-stage extraction of gelatines from tendons of abattoir cattle: 2Properties of gelatines
Popis výsledku anglicky
The subject of our previous paper (part 1) was three-stage extraction of gelatines from short cattle tendons. In this paper, we studied influence of extraction conditions on quality of produced gelatinesprotein content, ash content, rigidity of gelatinegels, viscosity, and distribution of molecular weights. Ash content of gelatines ranged in limits 3.5-10.5 %. Rigidity of the gels was influenced by extraction conditions and by elastin content in gelatines; highest-quality gels display rigidity of 213 Bloom. Viscosity of gelatines ranged from 2.47 to 12.11 mPa s. Molecular weights of gelatines display a proportion of fractions from 20 to 36 kDa, a quite high proportion of fractions from approximately 50 to 100 kDa, in some cases even fractions above 200 kDa appear. It was found that transition temperature and melting temperature of gelatines extracted from tendons are in accord with data on gelatines obtained by traditional extraction techniques from skins and bones. With respect to ef
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
CD - Makromolekulární chemie
OECD FORD obor
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Návaznosti výsledku
Projekt
<a href="/cs/project/ED2.1.00%2F03.0111" target="_blank" >ED2.1.00/03.0111: Centrum polymerních systémů</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2012
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Applied Biochemistry and Biotechnology
ISSN
0273-2289
e-ISSN
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Svazek periodika
168
Číslo periodika v rámci svazku
2
Stát vydavatele periodika
US - Spojené státy americké
Počet stran výsledku
12
Strana od-do
434-445
Kód UT WoS článku
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EID výsledku v databázi Scopus
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