•  
  •  
 

Abstract

The protein characteristics of 9 kinds of commercial Asini Corri Collas (ACC, E1—E9) were compared, including amino acid composition, pI, secondary structure and molecular weight distribution. The differences of pI were negligible and all samples showed a range of 4.38—4.88. Circular dichroism results indicated that only random coil configurations was observed of all ACC samples due to the damage of triple helix structures. The amino acid composition was similar other than some differences in imino acid (Pro and Hyp) composition. E2, E3, E4 and E9 showed lower imino acid content (<23.80%) than that of others (>25.0%). Significant differences in the molecular weight distribution were observed. E2, E4, E7 and E8 appeared to be in a wider distribution containing more high molecular weight (>4.46%) and the major MW fraction was located in the range of 120-132 kD. The other 5 samples, however, showed a narrower distribution (high molecular weight protein <1.16%) and the major MW fraction was located in the range of 36-42 kD. The difference in protein characteristics of commercial ACC attributed to the differences in degradation degree of protein. This study would improve the protein characteristics evaluation system of ACC and lay a foundation to further study the effect of processing on protein characteristics.

Publication Date

8-28-2016

First Page

206

Last Page

210

DOI

10.13652/j.issn.1003-5788.2016.08.049

References

[1] 国家药典委员会. 中国药典: 一部[S]. 北京: 化学工业出版, 2010.
[2] 王京娥, 杨福安. 阿胶作用机理的研究[J]. 中医药学报, 1991(1): 43-46.
[3] 王龙, 张晓华, 吴祖道. 六种补胶的比较研究[J]. 中国中药杂志, 1992, 17(1): 46.
[4] IVATT R. The biology of glycoproteins[M]. Philadephia: Plenum Press, 2013: 211.
[5] 刘更生. 阿胶与阿胶文化[C]// 王群. 第十二届全国中医药文化学术研讨会论文集. 庐山: 中医药文化, 2009: 50-51.
[6] 祁天寿, 刘丹卓. 阿胶近十年药理研究进展[C]// 张柏礼. 第十一次全国中医妇科学术大会论文集. 郑州: 中医杂志, 2011: 359-361.
[7] 李峰, 韩家珩. 阿胶的凝胶电泳鉴别[J]. 时珍国医国药, 1999, 10(5): 346-347.
[8] 陈振江, 刘静芬. 阿胶及其伪品的IFE研究[J]. 中成药, 1998, 20(12): 31-32.
[9] 中华人民共和国卫生部. GB/T 5009.3—2010 食品中水分含量的测定[S]. 北京: 中国标准出版社, 2010.
[10] 中华人民共和国卫生部. GB 5009.5—2010 食品中蛋白质的测定[S]. 北京: 中国标准出版社, 2010.
[11] 周国海, 张泳, 赵力超, 等. 蛹虫草多糖提取纯化工艺研究[J]. 食品与机械, 2014, 30(5): 220-224.
[12] 商文慧, 朱祉默, 孙世广, 等. 海参体壁胶原纤维简化制备方法及其特性分析[J]. 食品与机械, 2014, 30(5): 41-44.
[13] 李超. 犬粮诱食剂的制备及其应用效果评价[D]. 无锡: 江南大学, 2013: 26.
[14] NALINANON S, BENJAKUL S, KISHIMURA H, et al. Type I collagen from the skin of ornate threadfin bream (Nemipterus hexodon): Characteristics and effect of pepsin hydrolysis[J]. Food Chemistry, 2011, 125(2): 500-507.
[15] CORREDIG M, WICKER L. Changes in the molecular weight distribution of three commercial pectins after valve homogenization[J]. Food Hydrocolloids, 2001, 15(1): 17-23.
[16] 赵曦, 仲平. 30种商品阿胶的质量比较[J]. 中国药学杂志, 2000, 35(10): 690-692.
[17] 霍光华. 阿胶氨基酸矿物成分分析与评价[J]. 氨基酸和生物资源, 1996, 18(4): 22-24.
[18] MOURAD Jridi, RIM Nasri, IMEN Lassoued, et al. Chemical and biophysical properties of gelatins extracted from the skin of octopus (Octopus vulgaris)[J]. LWT-Food Science and Technology, 2015, 60(2): 881-889.
[19] 沈钟, 赵振国, 王果庭. 胶体与表面化学[M]. 北京: 化学工业出版社, 1991: 57.
[20] DE MORAES M C, CUNHA R L. Gelation property and water holding capacity of heat-treated collagen at different temperature and pH values[J]. Food Research International, 2013, 50(1): 213-223.
[21] 安广杰, 胡加松, 王章存, 等. 双酶法制备水解明胶[J]. 食品与机械, 2014, 30(1): 209-213.
[22] PELTON J T, MCLEAN L R. Spectroscopic methods for analysis of protein secondary structure[J]. Analytical Biochemistry, 2000, 277(2): 167-176.
[23] 张贵锋, 刘涛, 王前. 阿胶生产工艺中胶原蛋白降解过程研究[J]. 中国中药杂志, 2009, 34(10): 1 211-1 215.

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.