Effects of Various Processing Methods on the Ultrastructure of Tendon Collagen Fibrils from Qinchuan Beef Cattle Observed with Atomic Force Microscopy
المؤلفون المشاركون
Song, Xuan
Wan, Yunfei
Zhu, Jie
Li, Guixia
Wang, Ying
Zan, Linsen
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-10، 10ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-07-11
دولة النشر
مصر
عدد الصفحات
10
الملخص EN
Atomic force microscopy was utilized to study the effects of ultrasound oscillation, microwave heating, water bath cooking, and acid-base soaking on the ultrastructure of collagen fibrils of Qinchuan beef cattle tendons.
D-spacing length and roughness of collagen fibrils always showed a 1.02% increment in the group which was processed for 20 min rather than for 10 min under different ultrasound frequencies.
Microwave heating had a slight impact on D-spacing length and roughness at lower power (140–560 W), and collagen fibrils always showed a 1.02% increment for 20 min.
Then, visible changes were noted with increasing power and time.
D-spacing length reduced by 1.01% at 50°C for treatment periods of 10 min, 20 min, and 30 min, and there was no obvious change at 60°C; the periodic structure disappeared after cooking for 20 min, when fibrils had become gelatinized at 70°C.
Collagen fibrils became disorganized at pH 3, following acid-base soaking.
The present study indicated that acid-base soaking had an outstanding effect on the ultrastructure of collagen fibrils, especially in an acidic environment in consideration of the special structure of collagen.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Li, Guixia& Wan, Yunfei& Song, Xuan& Wang, Ying& Zan, Linsen& Zhu, Jie. 2018. Effects of Various Processing Methods on the Ultrastructure of Tendon Collagen Fibrils from Qinchuan Beef Cattle Observed with Atomic Force Microscopy. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1185586
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Li, Guixia…[et al.]. Effects of Various Processing Methods on the Ultrastructure of Tendon Collagen Fibrils from Qinchuan Beef Cattle Observed with Atomic Force Microscopy. Journal of Food Quality No. 2018 (2018), pp.1-10.
https://search.emarefa.net/detail/BIM-1185586
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Li, Guixia& Wan, Yunfei& Song, Xuan& Wang, Ying& Zan, Linsen& Zhu, Jie. Effects of Various Processing Methods on the Ultrastructure of Tendon Collagen Fibrils from Qinchuan Beef Cattle Observed with Atomic Force Microscopy. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1185586
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185586
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر