为研究刺参热加工过程中体壁胶原蛋白的物性变化规律,利用原子力显微镜(atomic force microscopy,AFM)考察样品浓度、溶剂和热处理条件对刺参体壁酶促溶性胶原蛋白(pepsin-soluble collagen,PSC)溶液聚集状态的影响。结果表明:在乙酸缓冲液(pH2.7)、PBS缓冲液(pH7.2)和超纯水中,海参体壁酶促溶性胶原蛋白均随着浓度的增大而逐渐开始自组装,并最终形成无规则的团状结构或者片状网络结构。但是,溶剂不同,其开始自组装所需要的胶原蛋白浓度也不同。随着加热温度的升高或加热时间的延长,刺参体壁酶促溶性胶原蛋白分子逐渐聚集成网络结构,但加热温度超过100℃或时间超过2 h后,其交联程度逐渐降低,网络结构逐渐消失。

In order to study the changes of collagen from sea cucumber body wall during heating process,the AFM method was adopted to investigate the influence of sample concentration,solvents,heating processing temperature and heating time on the aggregation states of PSC from sea cucumber body wall.The results showed that in acetate buffer(pH 2.7),PBS buffer(pH 7.2) and ultra-pure water solution,collagen self-assembled gradually as the concentration increased and net-work of random coils or schistose structure were formed eventually.But the concentration of PSC needed to start self-assemble was different in the solutions mentioned above.The collagen self-assembled gradually to net-work as the heating temperature rised or the heating time prolonged.But,when the temperature was higher than 100 ℃ or the time was longer than 2 h,its crosslinking degree would decrease and the net-work structure disappeared gradually.