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Updated: Sep 15, 2025

An Improved Method for the Preparation of Type I Collagen From Skin
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An Improved Method for the Preparation of Type I Collagen From Skin

Published on: January 21, 2014

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了解从各种牲畜皮肤中提取的原蛋白的微观结构,物理化学特性和功能性质

Ming Zhu1,2, Shaobo Li1, Li Chen1

  • 1Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China.

Journal of the science of food and agriculture
|July 17, 2025
PubMed
概括

与其他牲畜来源相比,羊皮原体表现出优越的凝强度,热稳定性和微观结构. 这突显了其在食品和生物降解包装方面的潜力,促进了可持续的资源使用.

关键词:
凝强度凝强度凝强度凝强度凝具有风湿学性质的物质.羊皮原蛋白是羊皮的原蛋白.热稳定性的热稳定性

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