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Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/5072
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dc.contributor.authorNorizah Mhd Sarbon-
dc.date.accessioned2017-03-29T08:23:19Z-
dc.date.available2017-03-29T08:23:19Z-
dc.date.issued2011-03-
dc.identifier.urihttp://hdl.handle.net/123456789/5072-
dc.description.abstractThe 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.isoenen_US
dc.publisherUnited Kingdom: University of Surrey,en_US
dc.relation.ispartofseriesQP 552 .M85 N6 2011;-
dc.subjectQP 552 .M85 N6 2011en_US
dc.subjectNorizah Mhd Sarbonen_US
dc.subjectTesis University of Surrey 2011en_US
dc.subjectMuscle proteinsen_US
dc.subjectAngiotensin converting enzymeen_US
dc.titleNutritional and physico-chemical properties of chicken proteins and peptidesen_US
dc.typeThesisen_US
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