Isolation and characterization of acid and pepsin-solubilized collagens from the skin of balloon fish (Diodon holocanthus)

被引：121
作者：
Huang, Yu-Ru [1 ]
Shiau, Chyuan-Yuan [1 ,2 ]
Chen, Hui-Huang [3 ]
Huang, Bi-Chin [1 ]
机构：
[1] Natl Penghu Univ, Dept Food Sci, Penghu 880, Taiwan
[2] Natl Taiwan Ocean Univ, Dept Food Sci, Keelung, Taiwan
[3] Natl Ilan Univ, Dept Food Sci, Ilan, Taiwan
来源：
FOOD HYDROCOLLOIDS | 2011年 / 25卷 / 06期
关键词：
Balloon fish; Acid-solubilized collagen; Pepsin-solubilized collagen; Denaturation temperature; Solubility; SOLUBLE COLLAGEN; BIOCHEMICAL-PROPERTIES; NILOTICUS; BONE; COD;
D O I：
10.1016/j.foodhyd.2011.02.011
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Acid-solubilized collagen (ASC) and pepsin-solubilized collagen (PSC) were successfully extracted from the skin of balloon fish (Diodon holocanthus) with yields of 4% and 19.5% respectively (based on dry weight). According to the electrophoretic patterns, both the ASC and PSC consisted of two different alpha chains (alpha 1 and alpha 2), were characterized to be type I, and contained imino acid of 179 and 175 residues/1000 residues, respectively. The PSC had a lower content of high-molecular weight cross-links than the ASC. The ultraviolet (UV) absorption spectrum of collagens showed that the distinct absorption was between 210 and 230 nm. A maximum solubility in 0.5 M acetic acid was observed at pH 1-5, and a sharp decrease in solubility above 4% (w/v) in both the ASC and PSC was observed in the presence of NaCl. The denaturation temperatures (T-d) of the ASC and PSC measured by viscometry were 29.01 degrees C and 30.01 degrees C, respectively. The maximum temperatures (T-max) of the ASC and PSC were 29.64 degrees C and 30.30 degrees C, respectively. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1507 / 1513
页数：7
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