Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/99061
標題: Investigation of the Chemical Composition and Functional Proteins of Chicken Gizzard Inner Lining
作者: Chien-Hsiang Ni
Chih-Shang Lee
Fu-Yuan Chuan
Hirofumi Enomoto
Shiro Takeda
Liang-Chuan Lin
林亮全
Ryoichi Sakata
關鍵字: animal by-product;chicken gizzard inner lining;essential amino acid;functional protein;gastrokine-1 protein
Project: Food Science and Technology Research, 24 (5), 893-901, 2018
摘要: 
Chicken gizzard inner lining (GIL) is a by-product of animal meat products. This study examines the chemical characteristics and functional proteins of GIL. Our results demonstrate that GIL is protein-rich and contains essential amino acids for humans. In addition, we analyzed soluble GIL proteins in GIL and categorized the identified proteins into 12 functional groups or processes. Moreover, biochemical analysis revealed that the 18-kDa antrum mucosa protein (Gastrokine-1 protein, GKN-1), which is known to support gastroprotective and physiological activities, was the most abundant protein of GIL. In conclusion, GIL is an important source of proteins and bioactive compounds, such as GKN-1. Therefore, GIL may have some capabilities as important applications in food processing.
URI: http://hdl.handle.net/11455/99061
DOI: 10.3136/fstr.24.893
Appears in Collections:動物科學系

Files in This Item:
File Description SizeFormat Existing users please Login
62.pdf941.36 kBAdobe PDFThis file is only available in the university internal network    Request a copy
Show full item record
 

Google ScholarTM

Check

Altmetric

Altmetric


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.