黑鲫鱼皮中酶溶性胶原蛋白的提取及其性能研究

Lsolation and Characterization of Pepsin-solubilized Collagen From the Skin of the Black Carp

黑鲫鱼皮中的酶溶性的胶原蛋白被成功的提取出来,提取率为85%(以干重计算),纯化的胶原蛋白由两条明显的α1链和一条α2链组成,没有二硫键的存在,具有Ⅰ型胶原蛋白的结构特征,含有133个亚氨基酸残基(以1 000总计),变性温度为25.6℃,比猪中胶原蛋白的变性温度低11℃,其等电点为8.23,紫外吸收光谱显示纯化的胶原蛋白在218 nm处有强烈的吸收。当pH=3时,提取的胶原蛋白在0.5 M的醋酸溶液中的溶解度最大,同时当NaCl浓度为0.1 mg/mL时,其溶解度也达到最大,继续增加盐的浓度,其溶解度开始减小。黑鲫鱼皮中胶原蛋白的大量提取说明黑鲫鱼皮可以作为未来提取胶原蛋白以及工业生产的一种新的来源。

Pepsin soluble collagen （PSC） was successfully isolated from the skin of black carp with a yield of 85% based on dry weight. The collagen contained two identical alpha 1-chains and an alpha 2-chain with no disulfide bond . The purified PSC was characterized as type I and contained imino acid of 133 imino acid residues vs. 1 000 residues. The denaturation temperature of this collagen was 25.6 ℃, which was lower than that of porcine collagen by approximately 11 ℃. The isoelectric point （pI） was estimated to be 8.23. The ultraviolet （UV） absorption spectrum of PSC showed that the distinct absorption was at 218 nm. Maximum solubility of this collagen in 0.5 mol/l acetic acid was observed at pH 3. PSC lost the solubility when salt concentrations increased. The highyield showed that it is possible to use black carp skin collagen as an new source for industrial purposes.