鱼鳞胶原为基质的胶原混合重组及性能研究

Study of the material property of fish scale collagen by composing with other collagens

本研究以鱼鳞Ⅰ型胶原为基质,分别与牛筋、猪皮胶原进行混合重组.分析鱼鳞胶原和牛筋及猪皮胶原混合重组后胶原海绵的性能变化.红外分析表明混合重组后胶原特殊的三螺旋结构保存完整,吸渗性能显示重组胶原海绵的吸水性出现最佳值,扫描电镜显示混合重组后鱼鳞胶原纤维的结构更加紧密,而代表胶原交联度显著提高的酶解、热变性和热失重的结果分别显示混合胶原海绵的酶解稳定性、热稳定性均得到显著提高.

In the present study, porcine and bovine collagen were mixed respectively with the matrix composed of fish scale type I collagen, and then the properties of the reconstructed collagen sponge were tested. The fourier transform infrared spectroscopy （FTIR） analysis showed intact retention of the classical triple-helix structure after reconstruction with perfect water absorption capacity. The micro-fibril structure of the fish scale type I collagen in the mixture was observed more compact by scanning electron microscope（SEM）, and significant im- proves in thermostability and enzymatic hydrolysis stability were also detected by tests of enzymatic hydrolysis, differential scanning calorimetry （DSC）, and thermogravimetry （TG）.