食品科学
食品科學
식품과학
FOOD SCIENCE
2010年
2期
87-91
,共5页
牛骨%Ⅰ型胶原蛋白%提取%SDS-PAGE电泳%差示扫描量热法(DSC)%傅里叶红外光谱
牛骨%Ⅰ型膠原蛋白%提取%SDS-PAGE電泳%差示掃描量熱法(DSC)%傅裏葉紅外光譜
우골%Ⅰ형효원단백%제취%SDS-PAGE전영%차시소묘량열법(DSC)%부리협홍외광보
bovine bone%type I collagen%extraction%SDS-PAGE%differential scanning calormetry(DSC)%Fourier transform infrared spectroscopy(FT-IR)
针对牛骨胶原蛋白提取的工艺(脱脂、脱钙、提取介质)和结构表征进行研究.结果表明:最佳的提取工艺条件:采用乙醚低温回流脱脂,0.48%盐酸脱钙,骨粒径为5mm×10mm,以1%柠檬酸和1%胃蛋白酶复合为提取介质.纯化后的牛骨胶原蛋白通过紫外扫描分析、FT-IR、DSC热收缩温度和SDS-PAGE凝胶电泳的测定,并与标准牛腱Ⅰ型胶原蛋白比较,确定所提蛋白为典型的Ⅰ型胶原蛋白,达到了电泳纯,且较好地保持了Ⅰ型胶原的3股螺旋结构.
針對牛骨膠原蛋白提取的工藝(脫脂、脫鈣、提取介質)和結構錶徵進行研究.結果錶明:最佳的提取工藝條件:採用乙醚低溫迴流脫脂,0.48%鹽痠脫鈣,骨粒徑為5mm×10mm,以1%檸檬痠和1%胃蛋白酶複閤為提取介質.純化後的牛骨膠原蛋白通過紫外掃描分析、FT-IR、DSC熱收縮溫度和SDS-PAGE凝膠電泳的測定,併與標準牛腱Ⅰ型膠原蛋白比較,確定所提蛋白為典型的Ⅰ型膠原蛋白,達到瞭電泳純,且較好地保持瞭Ⅰ型膠原的3股螺鏇結構.
침대우골효원단백제취적공예(탈지、탈개、제취개질)화결구표정진행연구.결과표명:최가적제취공예조건:채용을미저온회류탈지,0.48%염산탈개,골립경위5mm×10mm,이1%저몽산화1%위단백매복합위제취개질.순화후적우골효원단백통과자외소묘분석、FT-IR、DSC열수축온도화SDS-PAGE응효전영적측정,병여표준우건Ⅰ형효원단백비교,학정소제단백위전형적Ⅰ형효원단백,체도료전영순,차교호지보지료Ⅰ형효원적3고라선결구.
In the present study,critical process steps for extracting type I collagen from bovine bone,such as defatting,decalcification and extraction medium selection were optimized.Along with this,purified collagen was analyzed through SDSPAGE,UV,FT-IR and DSC,and compared with the standard of calf-tendon type I collagen.Results indicated that the optimal extraction process was based on low-temperature ether reflux defatting and decalcification of bovine bone powder with a particle size of 5×10 mm using 0.48% hydrochloric acid,followed by extraction using a mixed solution simultaneously containing 1% citric acid and 1% pepsin.The extracted collagen was identified as type I collagen and the purity reached electrophoretic grade.Furthermore,the unique triple helical structure of type I collagen remained very well.
