鲤鱼鱼鳞胶原蛋白ASC与PSC的比较  

Comparison between Acid-soluble and Pepsin-soluble Collagen from Fish Scales of Common Carp

作　　者：段蕊[1] 张俊杰[1] 今野久仁彦[2] 

机构地区：[1]江苏海洋生物重点实验室,淮海工学院海洋学院,江苏连云港222005 [2]北海道大学水产学部,日本函馆041-8611

出　　处：《水产科学》2008年第8期397-400,共4页Fisheries Science

基　　金：江苏省海洋生物重点建设实验室基金资助项目(2006HS016)

摘　　要：以鲤鱼鱼鳞为原料,研究了酸法和酶法提取的鱼鳞胶原蛋白ASC和PSC的异同。经过SDS-凝胶电泳和氨基酸分析可以看出,2种蛋白在分子构型、氨基酸组成等方面的差异并不明显,经过蛋白酶K有限酶解后的图谱证明了这一点。但从差热分析,以及蛋白质受热的分解变化来看,二者之间在热稳定性方面存在一定的差异。推测差距产生的原因与蛋白质制备过程中,胃蛋白酶的作用有关,胶原蛋白两端的非螺旋区域受到酶的作用而分解,非螺旋区域对三螺旋的稳定性起着重要作用,非螺旋区域的分解大大降低了PSC对热的耐受性。The scales of common carp Cyprinus carpio, product in fishery product processing, was employed as raw materials to extract collagen by two methods, acid and enzymatic approaches. The results showed that the difference between acid-soluble collagen（ASC） and pespin soluble collagen（PSC） was not significant by amino acid and SDS- page analysis,and that the thermal-stability of ASC and PSC was different. The difference may be caused by hydrolysis of non-helix peptide which is very important to the thermal-stability of three-helix collagen. The hydrolysis of non-helix peptide reduced the thermal stability of collagen greatly.

关 键 词：鲤鱼 鱼鳞 酸溶性胶原蛋白 酶溶性胶原蛋白 

分 类 号：S986[农业科学—捕捞与储运]