Effects of amino acid composition and solvent environment on the thermal stability of fish collagen

被引：0
|
作者：
Deng, Ming-Xia [1 ]
Wang, Hai-Bo [1 ]
Yang, Ling [1 ]
Liu, Liang-Zhong [2 ]
Huang, Ai-Ni [3 ]
Zhang, Han-Jun [1 ]
机构：
[1] Department of Chemical and Environmental Engineering, Wuhan Polytechnic University, Wuhan, China
[2] Collage of Food Science and Technology, Wuhan Polytechnic University, Wuhan, China
[3] Food Engineering College, Wuchang Institute of Technology, Wuhan, China
来源：
Modern Food Science and Technology | 2015年 / 31卷 / 12期
关键词：
Amino acid compositions - Correlation analysis - Denaturation temperatures - Effects of amino acids - Inverse correlation - Nonpolar amino acids - Solvent environments - Stepwise regression;
D O I：
10.13982/j.mfst.1673-9078.2015.12.017
中图分类号：
学科分类号：
摘要：
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页码：111 / 120
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