以鸡胸软骨为原料制备Ⅱ型胶原蛋白,在酸性条件下添加胃蛋白酶酶解鸡胸软骨Ⅱ型胶原三股螺旋链的端肽,采用园二色谱研究酶解时间、温度及胃蛋白酶浓度对Ⅱ型胶原二级结构及提取率的影响,从而确定酶解工艺,并通过原子力显微镜及红外光谱对Ⅱ型胶原的分子结构进行表征。结果表明,酶解时间、温度对Ⅱ型胶原二级结构有显著影响,在胃蛋白酶作用温度为20℃,反应时间为32h,浓度为1%时,Ⅱ型胶原保持着比较完整的三股螺旋结构和较高的提取率。

This paper reported the preparation of type II collagen from chick sternal cartilage.Pepsin was applied to digest the telopeptide of type II collagen,and the effect of time,temperature and pepsin concentration on the secondary structure of type II collagen were researched using circular dichroism.Atomic Force Microscope and FT-IR were applied to identify the structure of type II collagen.The results suggest that time and temperature cause significant impact on the secondary structure of type II collagen.Type II collagen of higher extraction rate and better stability were obtained with the extraction time of 32h and 1% pepsin concentration at 37℃.