東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Developing a Novel Marine Gelatin fr...

Chiarelli, Peter George,

FindBook

Google Book

Amazon

博客來

Developing a Novel Marine Gelatin from Salted and Dried Cannonball Jellyfish (Stomolophus meleagris) and Its Application as a Microencapsulating Agent for the Probiotic Lactobacillus rhamnosus Gg /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Developing a Novel Marine Gelatin from Salted and Dried Cannonball Jellyfish (Stomolophus meleagris) and Its Application as a Microencapsulating Agent for the Probiotic Lactobacillus rhamnosus Gg // Peter George Chiarelli.
作者:	Chiarelli, Peter George,
面頁冊數:	1 electronic resource (151 pages)
附註:	Source: Masters Abstracts International, Volume: 83-01.
Contained By:	Masters Abstracts International83-01.
標題:	Food science. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28410538
ISBN:	9798516089459

Developing a Novel Marine Gelatin from Salted and Dried Cannonball Jellyfish (Stomolophus meleagris) and Its Application as a Microencapsulating Agent for the Probiotic Lactobacillus rhamnosus Gg /
Chiarelli, Peter George,

Developing a Novel Marine Gelatin from Salted and Dried Cannonball Jellyfish (Stomolophus meleagris) and Its Application as a Microencapsulating Agent for the Probiotic Lactobacillus rhamnosus Gg /Peter George Chiarelli. - 1 electronic resource (151 pages)

Source: Masters Abstracts International, Volume: 83-01.

Cannonball jellyfish contain high collagen content, which has great potential as a raw material for developing novel ingredients. The objective was to determine the feasibility of hydrolyzing jellyfish collagen for producing food-grade gelatin powders from salted, dried jellyfish (SDJ). Hydrolyzed-SDJ (H-SDJ) produced gels with Bloom values (g) of 3.40±0.30; while unhydrolyzed-SDJ did not form a gel. This illustrates (for the first time) the feasibility ofusing a novel hydrolysis method to produce gelatin powders from U.S.-caught jellyfish. Demineralization using dialysis gave dialyzed-SDJ (D-SDJ) where pH, maturation temperature, and solid concentration adjustments produced significant differences in the Bloom strengths. Crosslinked D-SDJ with polyphenols at pH 4.4 and 6.5 led to a 49.8% and 42.8% increase in Bloom strength over non-crosslinked D-SDJ (control), respectively. Microencapsulation of Lactobacillus rhamnosus GG (LRGG) using D-SDJ with polyphenols or Na-Alg at pH 4.4 and6.5 improved survival during a 28-day shelf-life study to ~8 log CFU/g.

English

ISBN: 9798516089459Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Bloom

Developing a Novel Marine Gelatin from Salted and Dried Cannonball Jellyfish (Stomolophus meleagris) and Its Application as a Microencapsulating Agent for the Probiotic Lactobacillus rhamnosus Gg /
LDR:02595nmm a22004333i 4500 001 2438057
005 20251130221828.5
006 m o d
007 cr|nu||||||||
008 261011s2021 miu||||||m |||||||eng d
020 $a 9798516089459
035 $a (MiAaPQD)AAI28410538
035 $a AAI28410538
040 $a MiAaPQD $b eng $c MiAaPQD $e rda
100 1 $a Chiarelli, Peter George, $e author. $3 3829247
245 1 0 $a Developing a Novel Marine Gelatin from Salted and Dried Cannonball Jellyfish (Stomolophus meleagris) and Its Application as a Microencapsulating Agent for the Probiotic Lactobacillus rhamnosus Gg / $c Peter George Chiarelli.
264 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2021
300 $a 1 electronic resource (151 pages)
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
500 $a Source: Masters Abstracts International, Volume: 83-01.
500 $a Advisors: Mis Solval, Kevin Committee members: Pegg, Ronald; Dev Kumar, Govindaraj .
502 $b M.S. $c University of Georgia $d 2021.
520 $a Cannonball jellyfish contain high collagen content, which has great potential as a raw material for developing novel ingredients. The objective was to determine the feasibility of hydrolyzing jellyfish collagen for producing food-grade gelatin powders from salted, dried jellyfish (SDJ). Hydrolyzed-SDJ (H-SDJ) produced gels with Bloom values (g) of 3.40±0.30; while unhydrolyzed-SDJ did not form a gel. This illustrates (for the first time) the feasibility ofusing a novel hydrolysis method to produce gelatin powders from U.S.-caught jellyfish. Demineralization using dialysis gave dialyzed-SDJ (D-SDJ) where pH, maturation temperature, and solid concentration adjustments produced significant differences in the Bloom strengths. Crosslinked D-SDJ with polyphenols at pH 4.4 and 6.5 led to a 49.8% and 42.8% increase in Bloom strength over non-crosslinked D-SDJ (control), respectively. Microencapsulation of Lactobacillus rhamnosus GG (LRGG) using D-SDJ with polyphenols or Na-Alg at pH 4.4 and6.5 improved survival during a 28-day shelf-life study to ~8 log CFU/g.
546 $a English
590 $a School code: 0077
650 4 $a Food science. $3 3173303
650 4 $a Aquatic sciences. $3 3174300
653 $a Bloom
653 $a Demineralization
653 $a Dialysis
653 $a Hydrolysis
653 $a Jellyfish
653 $a Lactobacillus rhamnosus GG
690 $a 0359
690 $a 0792
710 2 $a University of Georgia. $b Food Science - MS. $e degree granting institution. $3 3826002
720 1 $a Mis Solval, Kevin $e degree supervisor.
773 0 $t Masters Abstracts International $g 83-01.
790 $a 0077
791 $a M.S.
792 $a 2021
856 4 0 $u https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28410538