Characterization and subunit composition of collagen from the body wall of sea cucumber Stichopus japonicus

被引：125

作者：

Cui, Feng-xia ^{[1
]}

Xue, Chang-hu ^{[1
]}

Li, Zhao-jie ^{[1
]}

Zhang, Yong-qin ^{[1
]}

Dong, Ping ^{[1
]}

Fu, Xue-yan ^{[1
]}

Gao, Xin ^{[1
]}

机构：

[1] Ocean Univ China, Coll Food Sci & Technol, Qingdao 266003, Shandong Prov, Peoples R China

来源：

FOOD CHEMISTRY | 2007年 / 100卷 / 03期

基金：

中国国家自然科学基金;

关键词：

collagen; Stichopus japonicus; sea cucumber; thermal stability; type I;

D O I：

10.1016/j.foodchem.2005.11.019

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Pepsin-solubilized collagen (PSC) without telopeptides was prepared from the body wall of the sea cucumber Stichopus japonicus and isolated by selective precipitation with NaCl. The PSC exhibited a maximum absorbance at 220 nm. The subunit of PSC was isolated by Sephacryl S-300 HR. The results of SDS-PAGE suggested that purified collagen from S. japonicus was a 1 alpha trimer (about 135 kDa) while 1 alpha chain resembling alpha(1) chain of type I collagen of vertebrate. The thermal stability temperature (T-s) was 57.0 degrees C as measured by DSC, about 5.0 degrees C lower than that of type I collagen of calf. Peptide mapping and amino acid analysis of PSC also revealed the difference between invertebrate and vertebrate. However, the presence of (alpha(1))(3) trimers was evident. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：1120 / 1125

页数：6

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