海蜇Ⅰ型胶原蛋白的提取及结构特性研究

冯玲玲 冯进 李春阳

冯玲玲,冯进,李春阳. 海蜇Ⅰ型胶原蛋白的提取及结构特性研究[J]. 食品工业科技,2021,42(7):15−21. doi:  10.13386/j.issn1002-0306.2020050237
引用本文: 冯玲玲,冯进,李春阳. 海蜇Ⅰ型胶原蛋白的提取及结构特性研究[J]. 食品工业科技,2021,42(7):15−21. doi:  10.13386/j.issn1002-0306.2020050237
FENG Lingling, FENG Jin, LI Chunyang. Extraction and Structural Characteristics of Type I Collagen from Rhopilema esculenta[J]. Science and Technology of Food Industry, 2021, 42(7): 15−21. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020050237
Citation: FENG Lingling, FENG Jin, LI Chunyang. Extraction and Structural Characteristics of Type I Collagen from Rhopilema esculenta [J]. Science and Technology of Food Industry, 2021, 42(7): 15−21. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306. 2020050237

海蜇Ⅰ型胶原蛋白的提取及结构特性研究

doi: 10.13386/j.issn1002-0306.2020050237
基金项目: 2017年江苏省农业科技自主创新资金(CX(17)2014)
详细信息
    作者简介:

    冯玲玲(1994−),女,硕士研究生,研究方向:食品科学,E-mail:fenglinglingwjs@163.com

    通讯作者:

    李春阳(1966−),男,博士,研究员,研究方向:营养与健康,E-mail:lichunyang968@126.com

  • 中图分类号: TS254

Extraction and Structural Characteristics of Type I Collagen from Rhopilema esculenta

  • 摘要: 以海蜇为原料,采用盐酸-胃蛋白酶法提取胶原蛋白,并通过聚丙烯酰胺凝胶电泳(SDS-Polyacrylamide gel electrophoresis,SDS-PAGE)、紫外光谱(UV-visible spectroscopy,UV)、氨基酸分析、红外光谱(Fourier-transform infrared spectroscopy,FTIR)、圆二色谱(Circular dichroism,CD)以及扫描电镜(Scanning electron microscope,SEM)对其结构特性进行了系统全面的研究。结果显示,海蜇胶原蛋白在135 kDa左右有一条α-链,在245 kDa以上有一条β-链和γ-链,紫外吸收峰在233 nm处,符合I型胶原蛋白的特征,其亚基组成可能为[α1(I)]3。海蜇胶原蛋白中含量最高的氨基酸为甘氨酸,占氨基酸总量的25.99%,且含有15.94%的亚氨基酸。红外光谱和圆二色谱均表明海蜇胶原蛋白分子排布紧凑,具有主要由氢键构成的完整三螺旋结构。扫描电镜结果显示海蜇胶原蛋白具有多层聚集、以纤维为主的无规则网状结构。
  • 图  1  海蜇胶原蛋白的SDS-PAGE电泳图谱

    注:A、B为还原性,C、D为非还原性。

    Figure  1.  SDS-PAGE electrophoresis pattern of Rhopilema esculenta collagen

    图  2  海蜇胶原蛋白的紫外吸收光谱图

    Figure  2.  UV spectrum of Rhopilema esculenta collagen

    图  3  海蜇胶原蛋白的红外吸收光谱图

    Figure  3.  FTIR spectrogram of Rhopilema collagen

    图  4  海蜇胶原蛋白的远紫外圆二色谱图

    Figure  4.  Far-UV CD spectra of Rhopilema collagen

    图  5  海蜇胶原蛋白的外观(A)和扫描电镜图(B~F)

    注:B 50×,C 100×,D 250×,E 500×,F 1000×。

    Figure  5.  Rhopilema collagen (A) as viewed in naked eye, and (B~F) SEM micrograph

    表  1  海蜇基本成分分析

    Table  1.   Analysis of basic ingredients of Rhopilema esculenta

    成分水分灰分粗蛋白粗脂肪胶原蛋白
    含量(%)93.140.785.010.140.931.96
    下载: 导出CSV

    表  2  海蜇胶原蛋白的氨基酸组成分析

    Table  2.   Amino acid composition of Rhopilema esculenta collagen

    氨基酸天冬氨酸(Asp)谷氨酸(Glu)丝氨酸(Ser)组氨酸(His)甘氨酸(Gly)苏氨酸(Thr)精氨酸(Arg)
    氨基酸含量(%)8.2110.684.580.5125.993.686.36
    氨基酸丙氨酸(Ala)酪氨酸(Tyr)缬氨酸(Val)蛋氨酸(Met)苯丙氨酸(Phe)异亮氨酸(Ile)亮氨酸(Leu)
    氨基酸含量(%)6.011.533.840.431.432.843.74
    氨基酸赖氨酸(Lys)羟脯氨酸(Hyp)脯氨酸(Pro)亚氨基酸总氨基酸
    氨基酸含量(%)4.238.687.2615.94100
    下载: 导出CSV
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  • 收稿日期:  2020-05-22
  • 网络出版日期:  2021-01-28
  • 刊出日期:  2021-04-01

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