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胡超群研究团队在《Journal of Food Science》发表论文

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时间:2015-12-28  作者:  来源:文本大小:【 |  | 】  【打印

题目:Isolation and Characterization of Collagen from the Body Wall of Sea Cucumber Stichopus monotuberculatus

作者: Ming Zhong, Ting Chen, Chaoqun Hu*, and Chunhua Ren

刊物: Journal of Food Science

刊号: 2015,80(4):C671-9

摘要: To exploit a new collagen resource from the body wall of tropical sea cucumber, pepsin-solubilized collagen of Stichopus monotuberculatus (PSC-Sm) was isolated and characterized with UV-vis spectra, sodium dodecyl sulfatepolyacrylamide gel electrophoresis (SDS-PAGE), amino acid composition, enzyme-digested peptide maps, Fourier transform infrared spectroscopy (FTIR), maximum transition temperature (Tm), and solubilities. The maximum absorbance of PSC-Sm was exhibited at 218 nm in UV-vis spectra. The triple helical structure and activity of PSC-Sm could be indicated by FTIR. SDS-PAGE showed that the triple helix of PSC-Sm was formed as (α1)3 by 3 α1 chain homologous with molecular weight of 137 kDa. The Tm of PSC-Sm and calf skin collagen (CSC) were 30.2 and 35.0 °C, respectively, which consistent with the result of FTIR that CSC contained more stable triple-helix than PSC-Sm. Peptide maps were different between PSC-Sm and CSC, indicating the differences in their amino acid compositions and sequences. The maximum and minimum solubilities of PSC-Sm were observed at pH 2.0 and 4.0, respectively. A sharp decrease in solubility appeared when NaCl concentration was between 3% and 5%. These results showed that collagen from S. monotuberculatus had the type I collagen characteristics and good thermal stability, and therefore, it could be used as an alternative resource of collagen.

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