猪皮胶原蛋白的提取及粘度特性研究

以猪皮为原料,在柠檬酸和胃蛋白酶协同作用下提取胶原蛋白。采用旋转流变仪系统考察了浓度、pH、剪切速率、NaCl和CaCl2、乙醇和丙三醇对胶原蛋白粘度的影响。结果显示,胶原蛋白溶液粘度随浓度增大呈指数增加趋势;pH=3时粘度最大,pH=4和pH=6-9时粘度下降,pH=10时粘度又陡然回升;粘度随剪切速率的增大呈对数下降趋势;NaCl和CaCl2的添加都会使胶原蛋白溶液粘度下降;乙醇和丙三醇添加量在小于10％时,其添加浓度与粘度成正比例关系。通过对胶原蛋白粘度特性的研究,为制备新型胶原基医用粘合剂提供了理论基础。

Research on viscosity property and extracting of pigskin collagen

Using citric acid and pepsin acting on pigskin get collagen. Influence of concentration, pH, shear rate, NaCl, CaCl2, ethanol and glycerol on the viscosity of pigskin collagen were studied by rotary rheometer. The results showed that the viscosity of pigskin collagen increase with index of concentration which increase and decrease in logarithm with shear rate rising. Pigskin collagen had the highest viscosity at pH3 and decreased at pH4 and pH6~9,but increased sharply at pH10. When NaCl and CaCl2 concentration increased,the viscosity declined,yet ethanol and glycerol had the opposite effect. Through the research on viscosity of collagen,the theory basic of preparing new type collagen-base medicine adhesive was supplied.