Nutritional and physico-chemical properties of chicken proteins and peptides

dc.contributor.author	Norizah Mhd Sarbon
dc.date.accessioned	2017-03-29T08:23:19Z
dc.date.available	2017-03-29T08:23:19Z
dc.date.issued	2011-03
dc.identifier.uri	http://hdl.handle.net/123456789/5072
dc.description.abstract	The aims were to investigate the physico-chemical properties and antihypertensive and antioxidative activity of chicken collagen and muscle proteins. Chicken skin gelatin (6.67 % w/v) had a higher bloom value (355 ± 1.48 g), melting temperature and stability than bovine gelatin (259 ± 0.71 g) reflecting a higher content of Gly, Pro and H.Pro amino acids. The average molecular weight of chicken gelatin was 285,000 Da.	en_US
dc.language.iso	en	en_US
dc.publisher	United Kingdom: University of Surrey,	en_US
dc.relation.ispartofseries	QP 552 .M85 N6 2011;
dc.subject	QP 552 .M85 N6 2011	en_US
dc.subject	Norizah Mhd Sarbon	en_US
dc.subject	Tesis University of Surrey 2011	en_US
dc.subject	Muscle proteins	en_US
dc.subject	Angiotensin converting enzyme	en_US
dc.title	Nutritional and physico-chemical properties of chicken proteins and peptides	en_US
dc.type	Thesis	en_US