期刊
FOOD CHEMISTRY
卷 148, 期 -, 页码 410-414出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.10.074
关键词
Amur sturgeon (Acipenser schrenckii); Collagen; Preparation; Characterisation
资金
- Scientific Research Starting Foundation for Talented Scholars of Jiangsu University [10JDG053]
- China Postdoctoral Science Foundation [2011M500872]
The collagen in Amur sturgeon was extracted by pepsin digestion and separated into two fractions, P-2.4 (92.40%) and P-4.0 (2.16%), by sodium chloride precipitation. SDS-PAGE and amino acid profile suggested that the P-2.4 and P-4.0 might be classified as type I collagen (PSC-I) and type V collagen (PSC-V), respectively. These collagens appeared to be dense sheet-like film linked by random-coiled filaments under SEM. The denaturation and melting temperatures of PSC-V (35.92 and 122.86 degrees C) were significantly higher than PSC-I (32.52 and 116.01 degrees C) assessed by CD and DSC, which could be attributed to its higher imino acid content (23.43%) and degree of hydroxylation (52.18%). FIR confirmed their triple helical structure, and indicated more intermolecular crosslinks in PSC-I and more hydrogen bond in PSC-V. These results provide some basis for their large-scale production and further application as alternatives to mammalian collagen. (C) 2013 Elsevier Ltd. All rights reserved.
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