Optimization of shark (Squatina oculata) cartilage hydrolysis for the preparation of chondroitin sulfate SCIE KCI

DC Field Value Language
dc.contributor.author Jo, JH -
dc.contributor.author Do, JR -
dc.contributor.author Kim, YM -
dc.contributor.author Kim, DS -
dc.contributor.author Lee, TK -
dc.contributor.author Kim, SB -
dc.contributor.author Cho, SM -
dc.contributor.author Kang, SN -
dc.contributor.author Park, DC -
dc.date.accessioned 2020-04-20T13:55:25Z -
dc.date.available 2020-04-20T13:55:25Z -
dc.date.created 2020-01-28 -
dc.date.issued 2005-10 -
dc.identifier.issn 1226-7708 -
dc.identifier.uri https://sciwatch.kiost.ac.kr/handle/2020.kiost/5020 -
dc.description.abstract Enzymatic hydrolysis of shark (Squatina oculata) cartilage (SC) was optimized by response surface methodology (RSM) for chondroitin sulfate (CS) preparation. Among I I commerical proteases, Maxazyme NNP showed highest productivity (CS yield per enzyme cost) of CS. Optimal hydrolysis conditions determined by RSM were 1.63% and 2.87 hr For enzyme concentration and hydrolysis time (r(2) = 0.9527, p < 0.01), respectively and highest yield of hydrolysate under the conditions was 42.3%. The yield (43.1 +/- 2.1%) and CS content (24.8 +/- 0.1%) of hydrolysate at optimal condition verified statistical optimization of SC enzymatic hydrolysis was valid. -
dc.description.uri 1 -
dc.language English -
dc.publisher KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST -
dc.title Optimization of shark (Squatina oculata) cartilage hydrolysis for the preparation of chondroitin sulfate -
dc.type Article -
dc.citation.endPage 655 -
dc.citation.startPage 651 -
dc.citation.title FOOD SCIENCE AND BIOTECHNOLOGY -
dc.citation.volume 14 -
dc.citation.number 5 -
dc.contributor.alternativeName 이택견 -
dc.identifier.bibliographicCitation FOOD SCIENCE AND BIOTECHNOLOGY, v.14, no.5, pp.651 - 655 -
dc.identifier.wosid 000233101700017 -
dc.type.docType Article -
dc.identifier.kciid ART001103267 -
dc.description.journalClass 1 -
dc.subject.keywordAuthor chondroitin sulfate -
dc.subject.keywordAuthor shark cartilage -
dc.subject.keywordAuthor hydrolysis optimization -
dc.subject.keywordAuthor RSM -
dc.relation.journalWebOfScienceCategory Food Science & Technology -
dc.description.journalRegisteredClass scie -
dc.description.journalRegisteredClass kci -
dc.relation.journalResearchArea Food Science & Technology -
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