鱼皮胶原蛋白性质的圆二色性和色谱法研究(英文)

Circular Dichroism and Chromatographic Studies of Fish Skin Collagens

从鲤鱼(Cyprinus carpio)和鳕鱼(Gadus morhua)鱼皮中提取酸溶性胶原蛋白(ASC),并对两种胶原蛋白的性质进行研究和比较。通过圆二色性(CD)分析鲤鱼鱼皮ASC的变性温度为36℃,鳕鱼鱼皮ASC的变性温度为19.0℃,与胶原蛋白亚氨基酸含量的分析结果一致。柱色谱层析结果显示,两种胶原蛋白都由3种不同的α链组成(α1,α2,α3),3种单链形成的聚合体含有(α1)2α2和α1α2α3两种不同的形式。鲤鱼和鳕鱼鱼皮α1链的胃蛋白酶酶解图谱显示两种胶原蛋白之间存在明显的差异。

Acid soluble collagens（ASC） were isolated from carp（Cyprinus carpio） skin and cod（Gadus morhua） skin.Partial biochemical properties of both ASCs were investigated and compared.Denaturation temperatures,measured by melting point using circular dichroism（CD）,was 36 ℃ for carp skin ASC and 19.0 ℃ for cod skin ASC,which were in agreement with the amino acid contents of the two collagens.SP-Toyopearl column chromatographic analysis showed that both skin collagens consisted of three kinds of α chains（α1,α2 and α3）,which may exist in（α1）2α2 and α1α2α3 hetero-trimer.The pepsin digestion patterns of α1 chain of carp and cod skin ASCs were considerably different from each other.