| 海蜇伞部胶原蛋白的提取及理化性质的研究 |
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| 引用本文： | 庄永亮,赵 雪,张朝辉,闫鸣艳,李八方.海蜇伞部胶原蛋白的提取及理化性质的研究[J].食品科学,2009,30(13):89-92. |
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| 作者姓名： | 庄永亮 赵 雪 张朝辉 闫鸣艳 李八方 |
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| 作者单位： | 中国海洋大学食品科学与工程学院 |
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| 摘 要： | 研究海蜇(Rhopilema esculentum)伞部胃蛋白酶促溶性胶原蛋白的提取及其部分理化性质。氨基酸组成及SDSPAGE显示，海蜇伞部胶原蛋白(PSC)为Ⅰ型胶原蛋白；含糖量为2.8%；热变性温度和热收缩温度分别为28.8℃和51.6℃，均低于牛皮Ⅰ型胶原；红外光谱显示PSC 保留了大量的三股螺旋结构；溶解性表明PSC 的等电点为pH6，在pH3 时有最大溶解度；酸性条件下盐浓度高于4%(m/V)时，PSC 的溶解度急剧下降。
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| 关 键 词： | 胶原蛋白 海蜇 提取 理化性质 |
| 收稿时间： | 2008-10-17 |
Isolation and Physico-chemical Properties of Pepsin-soluble Collagen from Jellyfish Umbrella |
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| ZHUANG Yong-liang,ZHAO Xue,ZHANG Zhao-hui,YAN Ming-yan,LI Ba-fang.Isolation and Physico-chemical Properties of Pepsin-soluble Collagen from Jellyfish Umbrella[J].Food Science,2009,30(13):89-92. |
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| Authors: | ZHUANG Yong-liang ZHAO Xue ZHANG Zhao-hui YAN Ming-yan LI Ba-fang |
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| Affiliation: | College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China |
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| Abstract: | Pepsin-soluble collagen (PSC) was extracted from jellyfish (Rhopilema esculentum) umbrella and its parts of physicalchemical properties were investigated. According to amino acid composition and SDS-PAGE analysis, the collagen was confirmed to belong to the type I collagen family. The content of total sugar was 2.8%, and the thermal denaturation temperature and the thermal shrinkable temperature were 28.8 ℃ and 51.6 ℃, respectively, which were lower than those of type I collagen from bovine skin. IR spectrum showed that the PSC kept a great amount of triple helix structure. Furthermore, it had the highest solubility at pH 3 and its isoelectric point was at about 6. However, when salt concentration was over 4 % (m/V) in acidic medium, the PSC solubility sharply decreased. |
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| Keywords: | collagen jellyfish (Rhopilema esculentum) isolation property |
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