Preparation and thermal stability of collagen from scales of grass carp (Ctenopharyngodon idellus)

被引:34
作者
Li, Chun-mei [1 ,2 ]
Zhong, Zhao-hui [1 ]
Wan, Qiong-hong [1 ]
Zhao, Honglei [1 ]
Gu, Hai-feng [1 ]
Xiong, Shan-bai [1 ,2 ]
机构
[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei Province, Peoples R China
[2] Res Ctr, Wuhan 430070, Hubei Province, Peoples R China
关键词
grass carp scales; collagen; preparation; thermal stability;
D O I
10.1007/s00217-008-0869-z
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Grass carp (Ctenopharyngodon idellus) scales (GCS) was swollen in water and treated with microwave for 2 min, followed by decalcifying with 8% aqueous citric acid solution. The collagen of GCS was then prepared by limited pepsin digestion with a yield of 25.64% on dry weight basis. SDS-PAGE, FT-IR and amino acid composition analysis indicated that the pepsin-solubilized collagen from GCS was typical type I collagen, consisting of three different alpha chains, alpha(1), alpha(2) and alpha(3). The thermal stability of pepsin-solubilized collagen from GCS was studied using viscometry, circular dichroism (CD) and Raman spectroscopies. The denaturation temperature (T-d) of collagen solution was 32 degrees C determined by viscometry. CD spectra analysis showed that the Td of GCS solution was between 35 degrees C and 40 degrees C, and further confirmed by Raman spectra. Thus, a large amount of collagen could be obtained from GCS and the preparation method is safe and time-economizing, and GCS will have potential as an important collagen source for use in various industries.
引用
收藏
页码:1467 / 1473
页数:7
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