斑点叉尾鮰鱼骨胶原蛋白的提取与特性研究

Study on extraction and characteristics of the collagen from Channel catfish bone

选择不同提取剂对斑点叉尾鮰鱼骨胶原蛋白进行提取,并对胶原蛋白进行了部分定性研究。实验结果表明,在4℃条件下,鮰鱼鱼骨先用0.1mol/L的NaOH浸泡6h,再用2.5%NaCl浸泡6h,比单独或同时使用NaOH、NaCl能更好地去除杂蛋白,用10%的异丙醇溶液去除脂肪,0.1mol/L的柠檬酸浸提3d能较好地提取胶原蛋白,无色无味,提取率可达11.87%。粗提液再经盐析、透析,可得到纯度较高的胶原蛋白制品。鱼骨胶原蛋白溶液的粘度随着蛋白浓度的增大而增大,其变性温度为33.9℃。SDS-PAGE实验结果表明,提取的鮰鱼骨胶原具有较高的纯度,含有两条α链,β链含量较高。

Using different extraction reagent, the collagen from Channel catfish bones was extracted and partially characterized of the collagen was studied.The results showed that under the condition of 4℃, fish bones soaked by 0.1mol/L NaOH for 6h followed by soaked with 2.5% NaCl for 6h, could be removed non-collagens better than soaked with NaOH and NaCl alone or coinstantaneous .Then the fish bones were soaked with 10% butyl alcohol to removal lipids.Then the bones were extracted with 0.1mol/L citric acid for 3d.Accordingly,the extraction ratio of collagen was 11.87% and the collagen was colorless tasteless.The extract was purified further by salting-out, dialyzing.The viscosity of collagen increased as the concentration of collagen was up. And the denaturation temperature of collagen from Channel catfish bone was 33.9℃. SDS-PAGE showed that the collagens were composed of two kinds of α chains and plenty of βchain.