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Food Chem. 2014 Apr 1;148:410-4. doi: 10.1016/j.foodchem.2013.10.074. Epub 2013 Oct 25.

Preparation and characterisation of type I and V collagens from the skin of Amur sturgeon (Acipenser schrenckii).

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1
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.

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.

KEYWORDS:

Amur sturgeon (Acipenser schrenckii); Characterisation; Collagen; Preparation

PMID:
24262576
DOI:
10.1016/j.foodchem.2013.10.074
[Indexed for MEDLINE]
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