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食品与发酵工业  2021, Vol. 47 Issue (20): 114-119    DOI: 10.13995/j.cnki.11-1802/ts.026755
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
鲜毛肚和盐渍毛肚胶原蛋白的结构表征
赵鸾1, 夏杨毅1,2*, 王立宇1, 吴佳1
1(西南大学 食品科学学院,重庆,400700)
2(重庆市特色食品工程技术研究中心,重庆,400700)
Characterization of collagen from fresh and salted tripe
ZHAO Luan1, XIA Yangyi1,2*, WANG Liyu1, WU Jia1
1(College of Food Science, Southwest University, Chongqing 400700, China)
2(Chongqing Special Food Programme and Technology Research Center, Chongqing 400700, China)
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摘要 该文以鲜毛肚和盐渍毛肚为原料,提取酶促溶性胶原蛋白,利用十二烷基硫酸钠聚丙烯酰胺凝胶电泳、紫外光谱、氨基酸分析、荧光光谱、红外光谱和扫描电镜等手段,对毛肚胶原蛋白进行结构表征。结果表明,毛肚胶原蛋白主要由I型胶原蛋白构成,鲜毛肚和盐渍毛肚的胶原蛋白结构存在差异,鲜毛肚保留了更完整的三螺旋结构。与鲜毛肚相比,盐渍毛肚的胶原蛋白甘氨酸含量质量分数占比下降8.73%;紫外光谱最大吸收波长红移2 nm,吸收峰强度增大;荧光光谱最大发射波长蓝移2 nm,吸收峰强度减弱;红外光谱中酰胺类化合物A、B、I、II、III区的吸收峰整体蓝移,二级结构中β-折叠相对含量减少,无规则卷曲、α-螺旋以及β-转角等部分相对含量增加;微观结构中折叠结构减少,孔洞增加,破碎效果明显,无序化程度加深。
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赵鸾
夏杨毅
王立宇
吴佳
关键词:  鲜毛肚  盐渍毛肚  胶原蛋白  结构表征    
Abstract: The enzyme-soluble collagen was extracted from the raw materials of fresh and salted tripe. The structure of tripe collagen was characterized by SDS-PAGE gel electrophoresis, ultraviolet spectrum (UV), amino acid analyzer, fluorescence spectrum, Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy(SEM). The results showed that the collagen in tripe was mainly composed of type I collagenous protein, and the collagen from fresh and salted tripe was different, the fresh collagen retained a more complete triple helix structure. Compared with fresh tripe, salted tripe of collagen mass of fraction of glycine content fell by 8.68% the maximum absorption wavelength of the ultraviolet spectrum was red shifted by 2 nm, the absorption peak intensity increased. Moreover, the maximum emission wavelength of fluorescence spectrum was blue shifted by 2 nm, and the absorption peak intensity decreased. The absorption peaks in the A, B, I, II and III regions of the amides were blue shifted, the content of β-fold decreased, and the contents of irregular curl, α-helix and β-rotation increased. The microstructure revealed that the folding structure was reduced and the number of pores was increased. Meanwhile, the crushing effect was obvious and the disorder degree was increased.
Key words:  fresh tripe    salted tripe    collagen    characterization
收稿日期:  2021-01-14      修回日期:  2021-03-16           出版日期:  2021-10-25      发布日期:  2021-11-18      期的出版日期:  2021-10-25
基金资助: 公益性行业(农业)科研专项项目(201303082-7);四川省科技支撑计划项目(2016NZ0003-05)
作者简介:  硕士研究生(夏杨毅副教授为通讯作者,E-mail:2658355128@qq.com)
引用本文:    
赵鸾,夏杨毅,王立宇,等. 鲜毛肚和盐渍毛肚胶原蛋白的结构表征[J]. 食品与发酵工业, 2021, 47(20): 114-119.
ZHAO Luan,XIA Yangyi,WANG Liyu,et al. Characterization of collagen from fresh and salted tripe[J]. Food and Fermentation Industries, 2021, 47(20): 114-119.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026755  或          http://sf1970.cnif.cn/CN/Y2021/V47/I20/114
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