刺参体壁及罗非鱼皮酶促溶性胶原蛋白特性的对比研究  

Comparative Studies on Characteristics of Pepsin-Soluble Collagen from Sea Cucumber (Stichopus japonicas) Body Wall and Tilapia (Oreochromis niloticus) Skin

作　　者：张正雨 李傲婷 王凤林 李委昆 唐越 于翠平 孙娜 吴海涛 

机构地区：[1]大连工业大学食品学院国家海洋食品工程技术研究中心,辽宁大连116034

出　　处：《食品科学》2017年第21期55-60,共6页Food Science

基　　金：国家自然科学基金面上项目(31370037);辽宁省教育厅科学研究一般项目(L2015050)

摘　　要：本实验对刺参体壁酶促溶性胶原蛋白(pepsin soluble collagen from Stichopus japonicus,sjPSC)和罗非鱼皮酶促溶性胶原蛋白(pepsin soluble collagen from Oreochromis niloticus,onPSC)的理化特性进行对比研究。结果表明,两种胶原蛋白的紫外与傅里叶变换红外光谱分析结果都较为相似。由十二烷基硫酸钠-聚丙烯酰胺凝胶电泳图谱可知,两种胶原蛋白均以α-和β-链为主,在非还原和还原条件下,二者的电泳图谱非常相似,这表明蛋白中没有二硫键被还原。甘氨酸是sjPSC和onPSC中主要氨基酸,其中每1 000个氨基酸残基中分别含有(344.57±2.16)、(353.00±4.84)个甘氨酸残基。相比较而言,sjPSC中谷氨酸、天冬氨酸、丝氨酸、缬氨酸、异亮氨酸、酪氨酸含量较高,onPSC中L-羟脯氨酸、L-脯氨酸、亮氨酸、苯丙氨酸、组氨酸、赖氨酸含量较高。在V8酶和α-糜蛋白酶作用下,sjPSC和onPSC的肽谱分析表明二者的结构有一定区别,尤其是谷氨酸、天冬氨酸及羟脯氨酸残基。In this paper, the characteristics of pepsin-soluble collagen from the body wall of Stichopus japonicus （sjPSC） and the skin of Oreochromis niloticus （onPSC） were comparatively studied. The results showed that ultraviolet and Fourier transform-infrared spectroscopic measurements of onPSC and sjPSC were quite similar. Both PSCs contained mainly α- and β-chains as indicated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The electrophoretic patterns of these two collagens under non-reducing and reducing conditions were quite similar, suggesting that reduction of disulfde bonds did not occur in these two collagens. Glycine was the dominant amino acid in both sjPSC and onPSC, accounting for approximately （344.57 ± 2.16）‰ and （353.00 ± 4.84）‰ of the total amino acid residues, respectively. More glutamic acid, aspartic acid, serine, valine, isoleucine and tyrosine were observed in sjPSC when compared with onPSC （P 〈 0.05）. However, more L-hydroxy proline, L-proline, leucine, phenylalanine, histidine and lysine were observed in onPSC （P 〈 0.05）. Peptide maps of both PSCs digested by V8 and α-chymotrypsin were completely different, suggesting some differences in their structure, especially in terms of glutamic acid, aspartic acid and hydroxyproline residues.

关 键 词：酶溶性胶原蛋白 刺参 罗非鱼 氨基酸 结构 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]