摘要
采用胃蛋白酶酶解法从龟皮中提取胶原蛋白,经SDS-PAGE电泳发现酶解后的电泳带型变化可知,用胃蛋白酶酶解,猪皮的酶解速率不如龟皮,龟皮胶原更易降解为小分子肽,易于被身体吸收利用;氨基酸成分分析显示,龟皮胶原相对于猪皮胶原含有更全面的氨基酸和含有高于猪皮胶原的羟脯氨酸,具有更丰富的营养价值。这对于龟皮胶原蛋白的开发利用具有十分重要的意义。
The collagen of turtle-skin was extracted and studied after pepsin-digestion. The result of the SDS-PAGE showed that the strip of separated collagen protein was identical to type I collagen. The amino acid composition of collagens of turtle-skin and pig-skin were also compared. Results obtained in this study have established a preliminarily foundation for future studies in the field related.
出处
《食品研究与开发》
CAS
北大核心
2006年第6期62-64,共3页
Food Research and Development
