两种鲤鱼鱼鳞胶原蛋白性质异同分析  

Primary Study on Differences between Two Types of Collagen from Fish Scales of Carp

作　　者：段蕊[1,2] 张俊杰 今野久仁彦[2] 

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

出　　处：《食品科学》2008年第12期177-180,共4页Food Science

基　　金：江苏省海洋生物重点建设实验室基金项目(2006HS016)

摘　　要：本研究以鲤鱼鱼鳞为原料,研究了乙酸提取法和胃蛋白酶提取法得到的两类鱼鳞胶原蛋白ASC(acid solublecollagen)和PSC(pepsin soluble collagen)的异同。经过SDS-凝胶电泳可以看到,两种蛋白之间在分子α-链组成、分子量大小等方面的差异不明显,两种蛋白经蛋白酶K有限酶解以后的肽段图谱也很相似。但从差热分析(DSC)图谱和CD图谱看,二者之间在热稳定性方面存在一定的差异,对于热稳定性存在差异的原因与蛋白质制备过程中胃蛋白酶的作用有关。Two types of collagen ASC （acid soluble collagen） and PSC （pepsin soluble collagen）, which were extracted from carp scale （Cyprinus carpio） with acetic acid and pepsin, respectively, were studied here. The primary investigation showed that the differences of a-chain composition and molecule weight between ASC and PSC are not prominent, and it can be observed that the SDS-PAGE patterns of ASC and PSC limitedly hydrolyzed by protease K are almost the same. On the other hand, the thermal-stabilities of ASC and PSC are different according to theexperiment results of heat preservation and DSC data. The difference may be related to the limited hydrolysis of pepsin.

关 键 词：鲤鱼 鱼鳞 酸溶性胶原蛋白 酶溶性胶原蛋白 

分 类 号：TS201.2[轻工技术与工程—食品科学]