| 高纯度牛骨胶原的制备及其结构表征 |
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| 引用本文： | 成晓瑜,陈文华,裴显庆,冯 平. 高纯度牛骨胶原的制备及其结构表征[J]. 食品科学, 2009, 30(7): 29-32. DOI: 10.7506/spkx1002-6630-200907005 |
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| 作者姓名： | 成晓瑜 陈文华 裴显庆 冯 平 |
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| 作者单位： | 中国肉类食品综合研究中心 |
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| 基金项目： | “十一五”国家科技支撑计划项目(2006BAD05A16) |
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| 摘 要： | 本实验以牛骨为原料，提供了一种经过粉碎、脱脂、脱钙、酶解、盐析、纯化、冷冻干燥等步骤来制备天然牛骨胶原的方法。并采用SDS-PAGE凝胶电泳、紫外吸收光谱、红外吸收光谱、氨基酸含量分析方法，对其进行了结构表征。结果表明，纯化的天然牛骨胶原的纯度达到99%，属于胶原I型([α1(I)]2α2(I))，且完整地保持了胶原的三螺旋结构，两条肽链的相对分子量为α1=123kD，α2=112kD。
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| 关 键 词： | 牛骨 胶原 提纯 结构表征 |
| 收稿时间： | 2008-07-14 |
Purification and Characterization of Bovine Bone Collagen |
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| CHENG Xiao-yu CHEN Wen-hua PEI Xian-qing FENG Ping. Purification and Characterization of Bovine Bone Collagen[J]. Food Science, 2009, 30(7): 29-32. DOI: 10.7506/spkx1002-6630-200907005 |
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| Authors: | CHENG Xiao-yu CHEN Wen-hua PEI Xian-qing FENG Ping |
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| Affiliation: | (China Meat Research Center, Beijing 100068, China) |
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| Abstract: | In this study, high-purity bone collagen was prepared from bovine bone via smashing, degreasing, decalcifying, hydrolyzing with enzyme, salting out, purifying and freeze-drying, and then its characterization was analyzed by SDS-PAGE electrophoresis, ultraviolet absorption spectrum, infrared absorption spectrum and amino acid component analysis. The results showed that the purity of the collagen product reaches 99%; it belongs to type I collagen ([α1(I)]2α2(I)) with integrated three helical structure, and the related molecular weights of its peptide chainsα1 andα2 are 123 kDa and 112 kDa, respectively. |
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| Keywords: | bovine bone collagen purification characterization |
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