食品工业科技2016，Vol.37Issue(14)：142-147,6.DOI:10.13386/j.issn1002-0306.2016.14.020
不同提取方法对东北林蛙皮胶原蛋白理化特性的影响
Effects of different methods on physico-chemical properties of collagen deprived from Rana chensinensis(Rana dybowskii)skins
摘要
Abstract
Rana chensinensis skins as raw materials,two methods,being acid and pepsin respectively,were used to prepare collagen,eventually,getting two collagens:acid-solubilized collagen (ASC) and pepsin-solubilized collagen (PSC),of which physico-chemical properties and functional characteristics were compared and studied.Results showed that there was a strong absorption peak at 234 nm by analyzing UV spectrums,which demonstrated the two kinds of collagens were in accordance with collagens,characteristics.ASC and PSC had absorption peaks at 3346.0,2952.0,1662.0,1548.0,1242.0 cm-1 and 3322.0,2944.0,1662.0,1551.0,1236.0 cm-1 respectively by analyzing IR spectrums,which proved the existences of amide A,amide B,amide Ⅰ,amide Ⅱ,amide Ⅲ,indicating that triple helical conformation of the two kinds of collagens were reserved completely.According to analyze amino acids compositions,there were 18 kinds of amino acids in ASC and PSC,including 8 kinds of necessary amino acids humans need,of which were a little different between ASC and PSC.SDS-PAGE electrophoresis results showed that both collagen existed β,α1 and α2 chain,in line with structural features of collagen typeⅠ.Compared with ASC,PSC was higher in denaturation temperature,but was lower in moisturizing efficiency,there were not significant for them in moisture absorption rate and the relative solubility(p ＜0.05).These results described above suggested that different extraction methods have certain influence on the structure,functional characteristics of collagen from Rana chensinensis skins,but did not affect the quality of collagen.关键词
东北林蛙皮/胶原蛋白/提取方法/理化性质/功能特性Key words
Rana chensinensis(Rana dybowskii) skins/collagen/extraction methods/physico-chemical properties/functional characteristics分类
轻工纺织引用本文复制引用
李梁,李慧萍,邵颖,范宁,刘少华,卫功庆..不同提取方法对东北林蛙皮胶原蛋白理化特性的影响[J].食品工业科技,2016,37(14):142-147,6.基金项目
吉林省科技支撑项目(20130206027YY). （20130206027YY）
