不同骨胶原蛋白的黏度特性研究

Study on viscosity of fish bone collagen

对4种鱼骨进行胶原蛋白提取与纯化,对羟脯氨酸含量测定确定胶原蛋白含量,对胶原蛋白的黏度进行研究。结果表明:4种鱼骨胶原蛋白分子量主要分布均在80.0ku以上,增大胶原蛋白溶液浓度和添加10%以内丙三醇和乙醇都能使胶原蛋白溶液黏度增加;pH对胶原蛋白的黏度影响很大,pH4时,黏度最大;NaC1和CaC12的存在都会引起胶原蛋白溶液黏度下降。

In this paper,four kinds of fish bone collagen as a raw material for the extraction and initial purification,through the characteristics of protein-determination of hydroxyproline to determine the content of collagen,and collagen extracted to the nature of research.Collagen by molecular weight and viscosity of the determination of the impact of factors.The results showed：The molecular weight of scale collagen was mainly ranged on 80.0 ku by SDS-PAGE.Increasing the concentration of collagen solution and adding 10% glycerol and ethanol to make collagen protein can increase the solution viscosity.pH of the collagen a great influence on the viscosity,pH4,the viscosity of a sharp decline.NaCl and CaCl2 electrolyte will lead to the existence of collagen decreased solution viscosity.