摘要
选择羊肩胛软骨为原料,经脱脂、脱钙后,用盐酸胍去除蛋白多糖,经酶法溶提、盐析、透析、冻干等步骤提取纯化Ⅱ型胶原蛋白,再采用SDS-凝胶电泳、紫外色谱等方法对其进行鉴定。对所提Ⅱ型胶原蛋白的溶解度进行温度、pH影响因素分析。结果表明:SDS-PAGE电泳结果显示提取纯化的蛋白与Sigma公司的Ⅱ型胶原蛋白基本一致。Ⅱ型胶原蛋白紫外最大吸收峰为220nm。所提取的II型胶原性质符合文献报导的II型胶原的特征,为较高纯度的II型胶原。
After degreasing and decalcification,guanidine hydrochloride was used to remove the proteoglycans.The Enzymatic processing,salting of sodium chloride,dialyzing,freeze-drying were performed to extract C Ⅱ.The purity identification was made by SDS-PAGE,ultraviolet spectrum and spectroscopic analysis.And the impact of temperature and pH on solubility were analyzed.Results showed that the bands of purified CⅡand Sigma CⅡ were at the same location by SDS-PAGE.The absorption peak was at 220 nm.The purified C Ⅱwith higher purity accorded with the standard photograph in references.
出处
《肉类工业》
2012年第5期23-26,共4页
Meat Industry
