Biochemical properties of bone and scale collagens isolated from the subtropical fish black drum (Pogonia cromis) and sheepshead seabream (Archosargus probatocephalus)

被引：231

作者：

Ogawa, M

Portier, RJ

Moody, MW

Bell, J

Schexnayder, MA

Losso, JN

机构：

[1] Louisiana State Univ, Dept Food Sci, Food Protein Biotechnol Lab, Baton Rouge, LA 70803 USA

[2] Louisiana State Univ, Dept Environm Studies, Baton Rouge, LA 70803 USA

[3] Louisiana State Univ, Ctr Agr, Fisheries Agent, Baton Rouge, LA 70803 USA

来源：

FOOD CHEMISTRY | 2004年 / 88卷 / 04期

关键词：

collagen; denaturation; fish; seafood wastes; bone; scale; thermal stability; viscosity;

D O I：

10.1016/j.foodchem.2004.02.006

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Acid-soluble collagen (ASC) and pepsin-solubilized collagen (PSC) were isolated from the bones and scales of black drum (Pogonia cromis) and sheepshead seabream (Archosargus probatocephalus) caught in the Gulf of Mexico. ASC and PSC were analyzed for molecular weight by SDS-PAGE, amino acid composition, secondary structure, and denaturation temperature. The molecular masses of the collagen subunits were about 130 kDa for alpha(1), and 110 kDa for alpha(2), respectively. The amino acid composition of the PSCs was closer to that of calf skin ASC than to that of cod skin ASC. The melting temperatures of ASC and PSC were >34 degreesC. Intrinsic viscosity of the PSCs was similar to the intrinsic viscosity of collagen from fish species such as hake, cod, and catfish. Black drum and sheepshead bone and scale collagens were typical type-I collagens and may find applications in the functional food, cosmetic, biomedical, and pharmaceutical industries. (C) 2004 Elsevier Ltd. All rights reserved.

引用

页码：495 / 501

页数：7

共 24 条

[1]

[Anonymous], 1987, ADV MEAT RES

[2]

BENEDICT RC, 1987, J ASSOC OFF ANA CHEM, V70, P69

[3] Influence of neutral salts on the hydrothermal stability of acid-soluble collagen [J].

Brown, EM ;

Farrell, HM ;

Wildermuth, RJ .

JOURNAL OF PROTEIN CHEMISTRY, 2000, 19 (02) :85-92

[4]

BURGE RE, 1959, NATURE, V84, P1562

[5]

Ciarlo A. S., 1997, Journal of Aquatic Food Product Technology, V6, P65, DOI 10.1300/J030v06n01_06

[6]

HARRINGTON WF, 1961, ADV PROTEIN CHEM, V16, P1

[7]

Helcke T., 2000, INT FOOD INGREDIENTS, V1, P6

[8] BIOCHEMICAL AND PHYSICOCHEMICAL CHARACTERIZATION OF PEPSIN-SOLUBILIZED TYPE-II COLLAGEN FROM BOVINE ARTICULAR-CARTILAGE [J].

HERBAGE, D ;

BOUILLET, J ;

BERNENGO, JC .

BIOCHEMICAL JOURNAL, 1977, 161 (02) :303-&

[9] CHARACTERIZATION OF FISH MUSCLE TYPE-I COLLAGEN [J].

KIMURA, S ;

ZHU, XP ;

MATSUI, R ;

SHIJOH, M ;

TAKAMIZAWA, S .

JOURNAL OF FOOD SCIENCE, 1988, 53 (05) :1315-1318

[10] SCALE AND BONE TYPE-I COLLAGENS OF CARP (CYPRINUS-CARPIO) [J].

KIMURA, S ;

MIYAUCHI, Y ;

UCHIDA, N .

COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY, 1991, 99 (02) :473-476

← 1 2 3 →