摘要
为增加中华鳖产品附加值,开发新型胶原蛋白资源,该研究以中华鳖裙边为原料,采用不同提取方式,分别提取酸溶性胶原蛋白(acid-soluble collagen,ASC)和胃蛋白酶可溶性胶原蛋白(pepsin-soluble collagen,PSC),并对2种胶原蛋白结构和理化性质进行分析.利用扫描电子显微镜(scanning electron microscope,SEM)、圆二色光谱(circular dichroism specturm,CD)对胶原蛋白的结构进行分析,采用SDS-PAGE凝胶电泳、肽指纹质谱(matrix-assisted laser desorption ionization-time of flight,MALDI-TOF)和氨基酸分析仪对ASC和PSC进行蛋白质和氨基酸比较分析,利用差示量热扫描(differential calorimetry scanning,DSC)对胶原蛋白进行热稳定性分析.结果 表明,ASC和PSC的得率分别为26.79%和37.50%;PSC与ASC相比存在更完整的三级螺旋结构;ASC和PSC均为Ⅰ型胶原蛋白,且具有较高的亚氨基酸和精氨酸含量;ASC和PSC的热变性温度分别为38.39和38.11℃,高于常见的猪皮和鱼皮胶原蛋白,具有较好的热稳定性.该研究为深入研究和开发中华鳖的裙边资源提供了理论依据.
Acid-soluble collagen(ASC)and pepsin-soluble collagen(PSC)were extracted from Chinese sturgeon calipash to add values for Chinese sturgeon products and develop new collagen resources.The structural properties of ASC and PSC were analyzed by scanning electron microscope(SEM)and circular two color spectrum(CD).The protein and amino acids of ASC and PSC were analyzed by SDS-PAGE gel electrophoresis,peptide mass spectrometry(MALDI-TOF)and amino acid analyzer.Differential scanning calorimetry(DSC)was performed to examine the thermal stabilities of ASC and PSC.The results showed that the yields of ASC and PSC were 26.79%and 37.50%,respectively.Moreover,PSC had a more complete tertiary spiral structure than ASC did,and both ASC and PSC were type I collagen with high sub-amino acid and arginine contents.Furthermore,both ASC and PSC had better thermal stability as their thermal denaturation temperatures were 38.39 and 38.11℃,respectively,which were higher than that of common pig skin and fish skin collagen.This study provides a theoretical basis for in-depth research and development of calipash of Chinese sturgeon.
作者
张强
黄鑫
符安卫
王洪新
ZHANG Qiang;HUANG Xin;FU Anwei;WANG Hongxin(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Guangxi Billion Training Biotechnology Co.,Ltd.,Nanning 530029,China;National Engineering Research Center for Functional Food,Jiangnan University,Wuxi 214122,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第12期176-182,共7页
Food and Fermentation Industries
基金
国家食品科学与工程一流学科建设项目(JUFSTR20180204)
关键词
中华鳖
裙边
胶原蛋白
肽指纹质谱
圆二色光谱
热稳定性
Chinese sturgeon
calipash
collagen
peptide fingerprinting mass spectrometry
circular dichroism spectroscopy
thermal stability
