期刊文献+

水鲨头皮胶原蛋白分离及其部分特性研究 被引量:2

Study of the characterization and isolation of collagen from blue shark scalp
原文传递
导出
摘要 目的从水鲨头皮分离得到胶原蛋白并研究其部分生化特性。方法水鲨头皮用不同浓度的氢氧化钠溶胀,去离子水清洗至中性,经胃蛋白酶限制性酶解,离心,上清液经透析后冷冻干燥,得到胶原蛋白制品。用聚丙烯酰胺凝胶电泳、差式扫描量热仪(DSC)、圆二色谱仪等研究了分离得到的胶原蛋白的特性。结果胶原蛋白的回收率为鲜重的2.9%~4.1%;在十二烷基硫酸钠聚丙烯酰胺凝胶电脉(SDS-PAGE)上呈现清晰的3条谱带,相对分子质量分别为205 000、134 000、118 000,热变性温度为69℃。结论分离得到的胶原蛋白可进一步用于微囊剂、纳米材料等生化材料的研究。 Objective To study the isolation of collagen from the blue shark scalp and its some biochemical properties. Methods The collagen was purified from blue shark by soaking in the alkali solution, limit-digesting in pepsin solution, dialyzing , centrifugation and lyophillization. The measurements of some biochemical properties were determined with SDS-PAGE, DSC and circular dichroism. Results Yield of the collagen was 2.9% -4. 1% in original skins. The collagen was detected three chains (205 000,134 000,118 000) with SDS-PAGE,and its maximal thermal denature temperature was 69℃. Conclusions These findings suggest that the collagen obtained by above method can be used for further reaches of biochemical properties, such as the nano-materials, tiny-capsules and so on.
出处 《中华航海医学与高气压医学杂志》 CAS CSCD 2007年第4期230-232,共3页 Chinese Journal of Nautical Medicine and Hyperbaric Medicine
基金 上海市重点学科建设项目 上海市教委重点研究项目资助(T1102 06412)
关键词 水鲨头皮 胶原蛋白 十二烷基硫酸钠聚丙烯酰胺凝胶电泳 二级结构 Blue shark skin Collagen SDS-PAGE Secondary structure
  • 相关文献

参考文献6

  • 1鸿巢章二 桥本周久.水产利用化学[M].北京:中国农业出版社,1994.133-136.
  • 2Montero P, Gomez-Guillen M. Extracting conditions for megrim (Lepidorhombus boseii) skin collagen affect functional properties of the resulting gelatin. Food Chem Toxicol,2000,65:434-438.
  • 3吴文惠,姝亚,包斌,陆魏,何培民,张艳,张兴群,缪辉南,曹张军.温和条件下分离马胶鲨皮胶原蛋白的方法及其部分特性研究[J].中华航海医学与高气压医学杂志,2007,14(3):133-136. 被引量:2
  • 4Laemmli UK. Cleavage of structural proteins during the assembly of the head of bactenophage T4. Nature, 1970,227:680.
  • 5Paredes LO, Ordorica FC. Chickpea protein isolates: physiochemical, functional and nutritional characterization. J Food Sci, 1991,56:726-729.
  • 6Beveridge T,Toma SJ, Nakai S. Determination of SH-and SS-groups in some food proteins using ellman's reagent. J Food Sci, 1974,39:49-51.

二级参考文献20

共引文献15

同被引文献14

引证文献2

二级引证文献25

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部