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DC Field | Value | Language |
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dc.contributor.author | Sinagra, Emmanuel | - |
dc.contributor.author | Farrugia, Claude | - |
dc.contributor.author | Schembri, M. G. | - |
dc.date.accessioned | 2017-04-09T16:01:30Z | - |
dc.date.available | 2017-04-09T16:01:30Z | - |
dc.date.issued | 2010 | - |
dc.identifier.citation | Sinagra, E., Farrugia, C., & Schembri, M. G. (2010). The influence of pH, temperature and salt on the ethanolic desolvation of dilute cold water fish skin gelatin from aqueous solution. 7th World Meeting on Pharmaceutics, Biopharmaceutics and Pharmaceutical Technology, Valletta. 1. | en_GB |
dc.identifier.uri | https://www.um.edu.mt/library/oar//handle/123456789/18146 | - |
dc.description.abstract | Gelatin is a heterogeneous mixture of water-soluble proteins of high molecular weight. It is the degradation product of the protein collagen, a long triple-stranded helical rod which is stabilized by non-covalent interactions and covalent crosslinking. A number of studies have been carried on the desolvation of various types of gelatin of mammalian origin.1,2 Cold-water fish skin gelatin (CWFSG) has a different imino acid composition to mammalian gelatin. The number of proline and hydroxylproline groups in CWFSG is lower and this means that there is less hydrogen bonding. This leads to a different secondary structure. Moreover, the differences in the primary structure of the protein would also be expected to cause differences in other physical properties fish gelatin may exhibit. The objective of this work was to determine the response of CWFSG in aqueous solution, to the non- solvent ethanol under different conditions of pH, temperature and concentration. | en_GB |
dc.language.iso | en | en_GB |
dc.publisher | University of Malta. Faculty of Science | en_GB |
dc.rights | info:eu-repo/semantics/openAccess | en_GB |
dc.subject | Hydrogen-ion concentration | en_GB |
dc.subject | Salt | en_GB |
dc.subject | Gelatin | en_GB |
dc.subject | Proteins -- Separation | en_GB |
dc.subject | Chemical kinetics -- Effect of temperature on | en_GB |
dc.title | The influence of pH, temperature and salt on the ethanolic desolvation of dilute cold water fish skin gelatin from aqueous solution | en_GB |
dc.type | conferenceObject | en_GB |
dc.rights.holder | The copyright of this work belongs to the author(s)/publisher. The rights of this work are as defined by the appropriate Copyright Legislation or as modified by any successive legislation. Users may access this work and can make use of the information contained in accordance with the Copyright Legislation provided that the author must be properly acknowledged. Further distribution or reproduction in any format is prohibited without the prior permission of the copyright holder. | en_GB |
dc.bibliographicCitation.conferencename | 7th World Meeting on Pharmaceutics, Biopharmaceutics and Pharmaceutical Technology | en_GB |
dc.bibliographicCitation.conferenceplace | Valletta, Malta, 8-11/03/2010 | en_GB |
dc.description.reviewed | peer-reviewed | en_GB |
Appears in Collections: | Scholarly Works - FacSciChe |
Files in This Item:
File | Description | Size | Format | |
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OA Conference paper - The Influence of pH, Temperature and Salt on the Ethanolic Desolvation of Dilute Cold Water Fish Skin Gelatin from Aqueous Solution.1.pdf | The influence of pH, temperature and salt on the ethanolic desolvation of dilute cold water fish skin gelatin from aqueous solution | 80.9 kB | Adobe PDF | View/Open |
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