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鲍鱼肌肉胶原蛋白的提取与性质研究

马少抗 陈俊 郝更新 翁武银

现代食品科技2017,Vol.33Issue(2):29-34,6.
现代食品科技2017,Vol.33Issue(2):29-34,6.DOI:10.13982/j.mfst.1673-9078.2017.2.005

鲍鱼肌肉胶原蛋白的提取与性质研究

Extraction and Characterization of Collagens from Abalone Muscle

马少抗 1陈俊 1郝更新 2翁武银1

作者信息

  • 1. 集美大学食品与生物工程学院,福建厦门361021
  • 2. 厦门市海洋功能食品重点实验室,福建厦门361021
  • 折叠

摘要

Abstract

Acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) were extracted from abalone (Haliotis discus hannai) muscle,and their physicochemical properties were investigated and compared.The results showed that the extraction yield of ASC from abalone muscle was 0.63%,which was lower than that of any PSC extracted at different pepsin concentrations.Amino acid composition analysis showed that the Gly content of both ASC and PSC were less than one-third of the total amino acids;however,both ASC and PSC contained 12.03~16.30 Cys residues and 9.75-14.68 Tyr residues per 1000 residues.The results of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis indicated that the α subunits of ASC were composed of α1 (160 ku),α2(140 ku),and α3(130 ku),but there were only three α1 peptide chains found in PSC.The maximum ultraviolet absorption of ASC was observed at 224 nm,while that of PSC shifted to 228 nm.Significant differences were observed between the viscosity of ASC and PSC;thus,the denaturation temperature of ASC was higher than that of any PSC.Based on the results of zeta potential measurement,both PSC and ASC had a similar isoelectfic point at approximately pH 4.90.The effects of pH and NaC1 concentration on the solubility of ASC were similar to those of PSC.However,at the same pH or NaCl concentration,the solubility of PSC was higher than that of ASC,and it was further increased to a certain extent with increasing pepsin concentration.In conclusion,these results suggest that the physicochemical properties of ASC and PSC from abalone muscle differ significantly.

关键词

鲍鱼肌肉/酸溶性胶原/酶溶性胶原/胃蛋白酶浓度/理化性质

Key words

abalone muscle/acid-soluble collagen/pepsin-soluble collagen/pepsin concentration/physicochemical properties

引用本文复制引用

马少抗,陈俊,郝更新,翁武银..鲍鱼肌肉胶原蛋白的提取与性质研究[J].现代食品科技,2017,33(2):29-34,6.

基金项目

国家自然科学基金项目(31571835) (31571835)

海洋公益性行业科研专项(201405016) (201405016)

厦门市海洋经济发展专项资金(13CZP003HJ05) (13CZP003HJ05)

现代食品科技

OA北大核心CSTPCD

1673-9078

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