甘油对草鱼皮胶原的稳定性作用研究

Study on the Stability of the Collagen Treated by Glycerol

测定了不同浓度的甘油与草鱼皮胶原混合后胶原的热变性温度,并测定其圆二色性。结果表明:胶原的热变性温度与甘油浓度呈线性关系,随着甘油浓度的增加,草鱼皮胶原的变性温度也升高,但是增加幅度较小。圆二色谱表明,甘油的加入没有改变胶原天然的三股螺旋结构。

The denaturation temperatures and circular dichroism （CD） spectra of the collagens treated by glycerol with different concentrations were determined. The results showed that with the increase of the concentration of the glycerol, the denaturation temperatures of the collagen increased, but the increasing extent was small. The CD spectra showed that the addition of glycerol to the collagen did not damage the native triple helical structure of collagen.