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dc.contributor.authorZhang, F.
dc.contributor.authorXie, J.
dc.contributor.authorLinhardt, Robert J.
dc.date2014
dc.date.accessioned2022-06-23T04:17:31Z
dc.date.available2022-06-23T04:17:31Z
dc.date.issued2014
dc.identifier.citationIsolation and structural characterization of glycosaminoglycans from heads of red salmon (Oncorhynchus nerka), F. Zhang, J. Xie, R. J. Linhardt, Journal of Biotechnology and Bioengineering, 1, 1-5, 2014.
dc.identifier.urihttps://hdl.handle.net/20.500.13015/5318
dc.descriptionJournal of Biotechnology and Bioengineering, 1, 1-5
dc.descriptionNote : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
dc.description.abstractGlycosaminoglycans (GAGs) are linear, highly negatively charged polysaccharides. They are ubiquitous molecules exhibiting a wide range of biological functions with numerous applications in pharmaceutical, cosmetic, and nutraceutical industrials. The commercial fish-processing industry generates large quantities of solid waste, which can represent a potential resource for GAG production. In this study, we used a three-step recovery and purification scheme for isolation of GAGs from the heads of red salmon (Oncorhynchus nerka). The GAGs recovery yield was 6 to 7 mg from 1 gram of salmon head powder. The recovered GAGs were structurally analyzed with polyacrylamide gel electrophoresis and by disaccharide composition analysis with reversed-phase ion-pair high-performance liquid chromatography. The analyses showed the major composition of the GAGs in red salmon head were chondroitin sulfate C and E.
dc.languageen_US
dc.language.isoENG
dc.publisherJacobs
dc.relation.ispartofThe Linhardt Research Labs Online Collection
dc.relation.ispartofRensselaer Polytechnic Institute, Troy, NY
dc.relation.urihttps://harc.rpi.edu/
dc.subjectBiology
dc.subjectChemistry and chemical biology
dc.subjectChemical and biological engineering
dc.subjectBiomedical engineering
dc.titleIsolation and structural characterization of glycosaminoglycans from heads of red salmon (Oncorhynchus nerka)
dc.typeArticle
dcterms.accessRightsA full text version is available in DSpace@RPI
dc.rights.holderIn Copyright : this Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). https://rightsstatements.org/page/InC/1.0/
dc.creator.identifierhttps://orcid.org/0000-0003-2219-5833
dc.relation.departmentThe Linhardt Research Labs.
dc.relation.departmentThe Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)


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