摘要
以新鲜猪皮为原料,用酶法提取胶原蛋白。对提取物用超滤、盐析等方法进行分离纯化,超滤方法较合适。通过电泳方法确定胃酶提取物中胶原蛋白的分子量分布范围在8～10ku,胰酶提取物中胶原蛋白的分子量分布范围在3～5ku。氨基酸分析表明胶原蛋白中Hyp含量达8.5%。
The collagen of porcine skin was extracted by means of enzyme-digest method. The extract was purified further by ultrafiltration, malting out. The result showed that the method of ultrafiltration was fit. Polyacylamide gel electrophoresis （PAGE）indicated that collagen molecular weights were 8-10ku, 3-5ku respectively in the extract obtained after the pepsin and trypsin hydrolysis. Amino acid composition of collagen indicated that the content of Hyp was 8.5%.
出处
《食品科技》
CAS
北大核心
2007年第10期137-140,共4页
Food Science and Technology
关键词
胶原蛋白
羟脯氨酸
分离
纯化
氨基酸组成
collagen
hydroxyproline
isolation
purification
amino acid composition
