鲤鱼鱼皮和鱼骨酶溶性胶原蛋白性质异同的分析

Analysis of Different Pepsin-soluble Collagens Characteristics between Carp Skin and Bone

本研究对以鲤鱼鱼皮和鱼骨为原料得到的两种酶溶性胶原蛋白(PSC)的性质进行比较分析。结果表明,两种胶原蛋白中脯氨酸和羟脯氨酸含量均低于牛皮酸溶性胶原蛋白;黏度法测定鱼皮PSC的变性温度为28.1℃,鱼骨PSC的变性温度为30.0℃;DSC分析的结果也说明鱼骨PSC的热稳定性高于鱼皮PSC;电泳结果表明,鱼皮PSC和鱼骨PSC的肽链组成和多肽链的分子量相近,二者具有很大的相似性。

The properties of two types of pepsin-soluble collagens （PSC） from the skin and bone of carp （Cyprinus carpio） were studied. The Tds （denaturation temperatures） of PSC from carp skin and bone are 28.1 ℃ and 30.0 ℃ respectively by the method of viscosity measurement. Electrophoretic patterns of PSC from carp skin and bone are very similar, while the pattern of bone PSC shows more cross-linking components. The results of differential scanning calorimetry （DSC） indicated that PSC from carp bone has higher Tmax （maximum transtion temperature） than PSC from carp skin, which is in accordance with the results of composition analysis.