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Molecular size and conformation of protein recovered from chrome shavings / Eleanor M. Brown in JOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION (JALCA), Vol. LXXXIX, N° 7 (07/1994)  

[article]  inJOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION (JALCA) > Vol. LXXXIX, N° 7 (07/1994) . - p. 215-220 Titre : Molecular size and conformation of protein recovered from chrome shavings Type de document : texte imprimé Auteurs : Eleanor M. Brown, Auteur ; C. J. Thompson, Auteur ; Maryann M. Taylor, Auteur Année de publication : 1994 Article en page(s) : p. 215-220 Note générale : Bibliogr. Langues : Américain (ame) Index. décimale : 675 Technologie du cuir et de la fourrure Résumé : Partially hydrolyzed collagen is one product of the treatment for chrome shavings developed in this laboratory. The value of this process to the tanner depends, in part, on the market value of this proteinaceous material. Modification of the process at any of several points may alter the characteristics of the protein product and thus improve its market potential. The molecular size of the collagen fragments and thermal stability of collagen-like conformations are both factors in determining possible uses for this material. Polyacrylamide gel electrophoresis SDS-PAGE) was used to analyse the protein fragments. These fragments were extracted from chrome shavings with NaOH, KOH or the respective carbonates. Results of these analyses showed a wide dispersion of molecular weights in all of the samples with the heaviest concentrations in the 100-200 kDa and 50-100 kDa fractions. About 25% of the protein was degraded into fragments ≤50 kDa and a smaller portion was in the form of aggregates ≥200 kDa. When aqueous solutions were held at 5°C for at least 15 hrs, these protein fractions developed 30-60% of the triple helical conformation of a comparable concentration of native collagen as measured by circular dichroism. All fractions extracted with MgO/carbonate mixtures developed more than 50% helical structure while those extracted with MgO/hydroxyde mixtures developed 30-50% helix. Melting points for the helix to coil transition were 22°C ± 2°C for all samples studied. En ligne : https://drive.google.com/file/d/1jwICyeh11Sk0iMxfCDVhdp9i9iphMtY3/view?usp=drive [...] Format de la ressource électronique : Pdf Permalink : https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=8061 [article]

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Effect of various alkalinity-inducing agents on chemical and physical properties of protein products isolated from chromium-containing leather waste / Maryann M. Taylor in JOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION (JALCA), Vol. LXXXIX, N° 7 (07/1994)  

[article]  inJOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION (JALCA) > Vol. LXXXIX, N° 7 (07/1994) . - p. 221-228 Titre : Effect of various alkalinity-inducing agents on chemical and physical properties of protein products isolated from chromium-containing leather waste Type de document : texte imprimé Auteurs : Maryann M. Taylor, Auteur ; Eleanor M. Brown, Auteur ; William N. Marmer, Auteur ; Edward J. Diefendorf, Auteur Année de publication : 1994 Article en page(s) : p. 221-228 Note générale : Bibliogr. Langues : Américain (ame) Index. décimale : 675 Technologie du cuir et de la fourrure Résumé : We have demonstrated that gelable and hydrolyzed protein products can be obtained from chromiumcontaining leather waste. Depending on the choice of alkalinity-inducing agent added, products with varying chemical and physical properties can be isolated. Also, we have shown that the ash content of these isolated protein products will be dependent not only on the choice of alkalinity-inducing agent, but also on the chemical make-up of the original substrate. One of the components of the ash is chromium and its content is also influenced by the choice of alkalinity-inducing agent. We found that adding magnesium oxide in combination with sodium or potassium hydroxide increases the chromium content in the gelable protein products over that obtained with magnesium oxide alone. Substituting carbonate salts for sodium or potassium hydroxide lowers the chromium content of the gelable protein products. Choice of alkalinity-inducing agent has little effect on the chromium of the hydrolyzed protein products. With respect to Bloom value and viscosity of the gelable protein products, magnesium oxide alone give the superior product, whereas the introduction of carbonates and hydroxides has a detrimental effect. Hydroxide is more detrimental than carbonate. In this study we have shown that a variety of products can be isolated with varying properties and these properties will be dependent on the desired end use of the protein product. En ligne : https://drive.google.com/file/d/1Fc8iKyYcnR6F42FZJIG5D9JC1hvvdpdn/view?usp=drive [...] Format de la ressource électronique : Pdf Permalink : https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=8071 [article]

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