食品工业科技2018，Vol.39Issue(5)：7-12,6.DOI:10.13386/j.issn1002-0306.2018.05.002
两种鱼皮胶原蛋白的比较及其降解物中多肽的识别
Comparison of two kinds of fish skin collagen and characterization of peptides from the digested collagen
摘要
Abstract
In this study,pepsin soluble collagen (PSC) was extracted from the skin of cod (Gadus macrocephalus) and tilapia (Oreochromis niloticus).And the molecular structure,thermal stability and peptide sequence in digest mixtures were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis,Fourier transform infrared spectra,X-ray diffraction,amino acid composition analysis,rotary viscometer and high-performance liquid chromatogTaphy-tandem mass spectrometry.The results showed that collagens from two different sources were in accordance with the typical type Ⅰ collagen and had similar secondary structure and tertiary structure,but the amino acid composition were different.The proline hydroxylation rate of O-PSC (49.1％) was higher than that of G-PSC (33.3 ％).The thermal denaturation temperature of O-PSC (24.7 ℃) was higher than that of G-PSC(13.8 ℃),the thermal stability was closely related to the proline hydroxylation rate.After two kinds of collagen were treated with the same enzyme,the characteristic peptides could be detected and identified.Conclusion:Different types of collagen had similar structure,but the different peptide fragments would be produced after the same enzymatic hydrolysis,which could be used to identify the source of collagen and provided a basis for the establishment of rapid analysis.关键词
胶原蛋白/鳕鱼/罗非鱼/热稳定性/高效液相色谱-串联质谱Key words
collagen/cod/tilapia/thermal stability/LC-MS/MS分类
轻工纺织引用本文复制引用
司磊磊,张燕,侯虎,张鸿伟,李八方..两种鱼皮胶原蛋白的比较及其降解物中多肽的识别[J].食品工业科技,2018,39(5):7-12,6.基金项目
国家自然科学基金面上项目(31471606) （31471606）
国家自然科学基金青年科学基金项目(31401476). （31401476）
