Preparation and characterisation of type I and V collagens from the skin of Amur sturgeon (Acipenser schrenckii).
Identifieur interne : 000163 ( PubMed/Checkpoint ); précédent : 000162; suivant : 000164Preparation and characterisation of type I and V collagens from the skin of Amur sturgeon (Acipenser schrenckii).
Auteurs : Lin Wang [République populaire de Chine] ; Qiufang Liang ; Zhenbin Wang ; Junmin Xu ; Yang Liu ; Haile MaSource :
- Food chemistry [ 0308-8146 ] ; 2014.
English descriptors
- KwdEn :
- MESH :
- chemical , chemistry : Collagen, Fish Proteins.
- chemical , isolation & purification : Collagen, Fish Proteins.
- chemistry : Skin.
- Animals, Electrophoresis, Polyacrylamide Gel, Fishes, Hydrogen Bonding, Protein Structure, Secondary, Spectroscopy, Fourier Transform Infrared.
Abstract
The collagen in Amur sturgeon was extracted by pepsin digestion and separated into two fractions, P₂.₄ (92.40%) and P₄.₀ (2.16%), by sodium chloride precipitation. SDS-PAGE and amino acid profile suggested that the P₂.₄ and P₄.₀ might be classified as type I collagen (PSC-I) and type V collagen (PSC-V), respectively. These collagens appeared to be dense sheet-like film linked by random-coiled filaments under SEM. The denaturation and melting temperatures of PSC-V (35.92 and 122.86 °C) were significantly higher than PSC-I (32.52 and 116.01 °C) assessed by CD and DSC, which could be attributed to its higher imino acid content (23.43%) and degree of hydroxylation (52.18%). FTIR confirmed their triple helical structure, and indicated more intermolecular crosslinks in PSC-I and more hydrogen bond in PSC-V. These results provide some basis for their large-scale production and further application as alternatives to mammalian collagen.
DOI: 10.1016/j.foodchem.2013.10.074
PubMed: 24262576
Affiliations:
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pubmed:24262576Le document en format XML
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<front><div type="abstract" xml:lang="en">The collagen in Amur sturgeon was extracted by pepsin digestion and separated into two fractions, P₂.₄ (92.40%) and P₄.₀ (2.16%), by sodium chloride precipitation. SDS-PAGE and amino acid profile suggested that the P₂.₄ and P₄.₀ might be classified as type I collagen (PSC-I) and type V collagen (PSC-V), respectively. These collagens appeared to be dense sheet-like film linked by random-coiled filaments under SEM. The denaturation and melting temperatures of PSC-V (35.92 and 122.86 °C) were significantly higher than PSC-I (32.52 and 116.01 °C) assessed by CD and DSC, which could be attributed to its higher imino acid content (23.43%) and degree of hydroxylation (52.18%). FTIR confirmed their triple helical structure, and indicated more intermolecular crosslinks in PSC-I and more hydrogen bond in PSC-V. These results provide some basis for their large-scale production and further application as alternatives to mammalian collagen.</div>
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<Abstract><AbstractText>The collagen in Amur sturgeon was extracted by pepsin digestion and separated into two fractions, P₂.₄ (92.40%) and P₄.₀ (2.16%), by sodium chloride precipitation. SDS-PAGE and amino acid profile suggested that the P₂.₄ and P₄.₀ might be classified as type I collagen (PSC-I) and type V collagen (PSC-V), respectively. These collagens appeared to be dense sheet-like film linked by random-coiled filaments under SEM. The denaturation and melting temperatures of PSC-V (35.92 and 122.86 °C) were significantly higher than PSC-I (32.52 and 116.01 °C) assessed by CD and DSC, which could be attributed to its higher imino acid content (23.43%) and degree of hydroxylation (52.18%). FTIR confirmed their triple helical structure, and indicated more intermolecular crosslinks in PSC-I and more hydrogen bond in PSC-V. These results provide some basis for their large-scale production and further application as alternatives to mammalian collagen.</AbstractText>
<CopyrightInformation>Copyright © 2013 Elsevier Ltd. All rights reserved.</CopyrightInformation>
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