超声波空化结合钙化酶在改善黄鳍鱼（Thunnus albacares）皮肤硫酸化多糖的结构和抗氧化属性中的作用

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2024-03-03 DOI:10.1080/10498850.2024.2317378

Alireza Sadeghi, Masoud Rezaei, Samaneh Pezeshk, Mahshid Gharib Heidari

{"title":"超声波空化结合钙化酶在改善黄鳍鱼（Thunnus albacares）皮肤硫酸化多糖的结构和抗氧化属性中的作用","authors":"Alireza Sadeghi, Masoud Rezaei, Samaneh Pezeshk, Mahshid Gharib Heidari","doi":"10.1080/10498850.2024.2317378","DOIUrl":null,"url":null,"abstract":"Alcalase enzyme (1 mg) and ultrasound (400 W) at 0–20 min were applied to obtain sulfated polysaccharides from yellowfin skin. Applying 15 min ultrasound resulted in a 0.12% increase in the rate of...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"16 1","pages":""},"PeriodicalIF":1.3000,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The Role of Ultrasound Cavitation Combined with Alcalase Enzyme in Improving the Structural and Antioxidant Attributes of Sulfated Polysaccharide from Yellowfin (Thunnus albacares) Skin\",\"authors\":\"Alireza Sadeghi, Masoud Rezaei, Samaneh Pezeshk, Mahshid Gharib Heidari\",\"doi\":\"10.1080/10498850.2024.2317378\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Alcalase enzyme (1 mg) and ultrasound (400 W) at 0–20 min were applied to obtain sulfated polysaccharides from yellowfin skin. Applying 15 min ultrasound resulted in a 0.12% increase in the rate of...\",\"PeriodicalId\":15091,\"journal\":{\"name\":\"Journal of Aquatic Food Product Technology\",\"volume\":\"16 1\",\"pages\":\"\"},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2024-03-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Aquatic Food Product Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/10498850.2024.2317378\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Aquatic Food Product Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10498850.2024.2317378","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

使用钙化酶（1 毫克）和 0-20 分钟的超声波（400 瓦）从黄鱼皮中获得硫酸化多糖。使用 15 分钟的超声波可使硫酸化多糖的速率增加 0.12%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

The Role of Ultrasound Cavitation Combined with Alcalase Enzyme in Improving the Structural and Antioxidant Attributes of Sulfated Polysaccharide from Yellowfin (Thunnus albacares) Skin

Alcalase enzyme (1 mg) and ultrasound (400 W) at 0–20 min were applied to obtain sulfated polysaccharides from yellowfin skin. Applying 15 min ultrasound resulted in a 0.12% increase in the rate of...

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.