Comprehensive proteomic analysis of sea cucumbers (Stichopus japonicus) in thermal processing by HPLC-MS/MS.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131368
Abstract: Thermal processing is the most frequently adopted processing technology for sea cucumbers, which can significantly affect their protein composition. In this paper, three thermal processing methods high pressure steaming (HPS), atmospheric pressure boiling (APB), and… read more here.
Keywords: thermal processing; stichopus japonicus; sea cucumbers;
Structural characterization of immunostimulating protein-sulfated fucan complex extracted from the body wall of a sea cucumber, Stichopus japonicus.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2017.03.026
Abstract: The water soluble protein-sulfated fucan (PSF) complex isolated from the body wall of Stichopus japonicus was fractionated using an anion-exchange chromatography to obtain four purified fractions (F1, F2, F3, and F4) and to investigate their… read more here.
Keywords: sulfated fucan; body wall; complex; stichopus japonicus ... See more keywords