酸溶性与胃蛋白酶溶解的鱼鳞鱼骨胶原的提取.pdf

Food Chemistry Food Chemistry 88 (2004) 495–501 /locate/foodchem Biochemical properties of bone and scale collagens isolated from the subtropical fish black drum (Pogonia cromis) and sheepshead seabream (Archosargus probatocephalus) Masahiro Ogawa a, Ralph J. Portier b, Michael W. Moody a, Jon Bell a, Mark A. Schexnayder c, Jack N. Losso a,* a Food Protein Biotechnology Laboratory, Department of Food Science, Louisiana State University Agricultural Center, 111 Food Science Building, Baton Rouge, LA 70803, USA b Department of Environmental Studies, Louisiana State University, Baton Rouge, LA 70803, USA c Fisheries Agent, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA Received 24 November 2003 Abstract Acid-soluble collagen (ASC) and pepsin-solubilized collagen (PSC) were isolated from the bones and scales of black drum (Pogonia cromis) and sheepshead seabream (Archosargus probatocephalus) caught in the Gulf of Mexico. ASC and PSC were an- alyzed for molecular weight by SDS–PAGE, amino acid composition, secondary structure, and denaturation temperature. The molecular masses of the collagen subunits were about 130 kDa for a and 110 kDa for a , respectively. The amino acid composition