| 王哲平,刘淇,曹荣,殷邦忠.温度对刺参胶原蛋白结构和分子量变化的影响.渔业科学进展,2011,32(6):80-84 |
| 温度对刺参胶原蛋白结构和分子量变化的影响 |
| Effect of temperature on the changes of structure and molecular weight of Apostichopus japonicus collagen |
| 投稿时间：2011-03-09 修订日期：2011-03-31 |
| DOI： |
| 中文关键词: 刺参 胶原蛋白 温度 分子量 结构 |
| 英文关键词: Apostichopus japonicus Collagen Temperature Molecular weight Structure |
| 基金项目:中央级公益性科研院所专项资金项目资助 |
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| 中文摘要: |
| 采用胃蛋白酶在酸性条件下酶解提取刺参体壁胶原蛋白并对其分离纯化，然后将胶原蛋白分别在不同温度下进行热处理，经SDS-PAGE电泳和傅立叶变换红外扫描等方法分析热处理前后胶原蛋白的生化特征。结果显示，提取的胶原蛋白具有较高的纯度，且存在完整的三股螺旋结构；胶原蛋白在40 ℃热处理条件下不仅二级结构被破坏，一级结构也被部分破坏，α链和β链条带消失，分子量降低(<100kDa)；70 ℃达到了各种肽链叠加所表现出的热收缩温度，肽链发生聚集、收缩，分子量开始升高；80 ℃加热条件下，肽链进一步收缩，分子量达到120kDa左右，而且仍保持一定量的二级结构；当温度超过100 ℃时，胶原蛋白一级结构被严重破坏。 |
| 英文摘要: |
| The collagen from sea cucumber Apostichopus japonicus body wall was extracted by pepsin digestion under acidic condition. After separation and purification, the collagen was heated at varied temperatures, and then the biochemical characteristics were determined by the methods of SDS-PAGE and FT-IR scanning. The result indicated that the extracted collagen was of high purity and with integrated triple-helix structure; After being heated at 40 ℃, the secondary structure of the collagen was destroyed, while some primary structure was partially destroyed，with disappearence of α chain and β chain, and the molecular weight of peptide chains reduced(<100kDa); At 70 ℃, the peptide chains began to aggregate and shrink, and the molecular weight increased; Up to 80 ℃, the peptide chains further contracted with 120kDa MW but still maintained some secondary structure; When heated at above 100 ℃, the primary structure of the collagen was destroyed seriously. |
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