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  • 标题:Preparation and Characterisation of Collagen from Freshwater Fish Scales
  • 本地全文:下载
  • 作者:Fengxiang Zhang ; Anning Wang ; Zhihua Li
  • 期刊名称:Food and Nutrition Sciences
  • 印刷版ISSN:2157-944X
  • 电子版ISSN:2157-9458
  • 出版年度:2011
  • 卷号:2
  • 期号:8
  • 页码:818-823
  • DOI:10.4236/fns.2011.28112
  • 出版社:Scientific Research Publishing
  • 摘要:Acid-soluble collagen (ASC) and pepsin-solubilized collagen (PSC) were prepared from the waste freshwater carp fish scales. The results of SDS-PAGE showed that purified collagens were composed of at least two different chains which were in accordance with the type I collagen with α chain composition of (α1)2α2. Compared with the carp fish ordinary muscle type I collagen , porcine dermis type I collagen and other seawater fish collagens, freshwater carp fish scales collagen contained relative high half-cystine (Cys-s), but lower denaturation temperature(Td) than the porcine dermis type I collagen. These collagens had evident absorption at 230 nm by UV-Vis spectra. The spectrum X-ray diffraction showed that the collagen remained single-helix and tri-helix configuration with the minimum values of the repeat spacings (d) of about 4.48 Å and 11.87 Å. Therefore, to make more effective use of limited-resources, carp fish scales can be a potential resource for the extraction of type I collagen or gelatin.
  • 关键词:Carp Fish Scale; ASC (Acid-Solubilized Collagens); PSC (pepsin -solubilized collagens); Type I Collagen
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