摘要
研究海蜇(Rhopilema esculentum)伞部胃蛋白酶促溶性胶原蛋白的提取及其部分理化性质。氨基酸组成及SDS-PAGE显示,海蜇伞部胶原蛋白(PSC)为Ⅰ型胶原蛋白;含糖量为2.8%;热变性温度和热收缩温度分别为28.8℃和51.6℃,均低于牛皮Ⅰ型胶原;红外光谱显示PSC保留了大量的三股螺旋结构;溶解性表明PSC的等电点为pH6,在pH3时有最大溶解度;酸性条件下盐浓度高于4%(m/V)时,PSC的溶解度急剧下降。
Pepsin-soluble collagen （PSC） was extracted from jellyfish （Rhopilema esculentum） umbrella and its parts of physicalchemical properties were investigated. According to amino acid composition and SDS-PAGE analysis, the collagen was confirmed to belong to the type I collagen family. The content of total sugar was 2.8%, and the thermal denaturation temperature and the thermal shrinkable temperature were 28.8 ℃ and 51.6 ℃, respectively, which were lower than those of type I collagen from bovine skin. IR spectrum showed that the PSC kept a great amount of triple helix structure. Furthermore, it had the highest solubility at pH 3 and its isoelectric point was at about 6. However, when salt concentration was over 4 % （m/V） in acidic medium, the PSC solubility sharply decreased.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第13期89-92,共4页
Food Science
关键词
胶原蛋白
海蜇
提取
理化性质
collagen
jellyfish （Rhopilema esculentum）
isolation
property
