海参胶原蛋白的提取及其理化性质  

Extraction and Physico-chemical Properties of Pepsin-solubilized Collagen from Sea Cucumber

作　　者：罗臻[1] 黄静敏[1] 陈血建[1] 赖心田[1] 兰全学[1] 杨国武[1] 

机构地区：[1]深圳市计量质量检测研究院,广东深圳518000

出　　处：《安徽农业科学》2015年第3期145-146,150,共3页Journal of Anhui Agricultural Sciences

摘　　要：胶原蛋白(PSC)是海参蛋白的主要组成,研究其理化性质为海参的进一步利用提供理论基础。以格皮氏海参为原料,采用胃蛋白酶促溶法提取海参胶原蛋白,并通过聚丙烯酰胺凝胶凝胶电泳、氨基酸分析以及傅立叶红外光谱对其理化性质进行研究。结果表明,海参胶原蛋白分子组成为(α1)3,α1的分子量约为150 k D;氨基酸组成以甘氨酸含量最高(6.01%),脯氨酸与羟脯氨酸含量为6.14%,符合水产胶原蛋白特征;傅立叶红外光谱分析结果表明其保持三螺旋结构。Pepsin-solubilized collagen（ PSC） is the main component of sea cucumber protein,and the study of its physico-chemical properties will provide theoretical basis for taking better advantage of sea cucumber. PSC was extracted by pepsin-solution method from sea cucumber（ Pearsonothuria graeffei） and analyzed through SDS-PAGE,amino acid composition analysis and FT-IR. The results of SDS-PAGE suggested the structure of PSC Was（ α1）3and the molecular weight of α1chain was about 150 k D. Amino acid composition analysis showed that the content of glycine was high（ 6. 01%）,and the level of proline and hydroxyproline was 6. 14%,in accordance with the aquatic collagen characteristics. FT-IR spectrogram indicated the existence of triplehelix structure.

关 键 词：胶原蛋白 海参 提取 理化性质 

分 类 号：S986.1[农业科学—捕捞与储运] O657.71[农业科学—水产科学]