Isolation and characterization of collagen from the outer skin of squid (Doryteuthis singhalensis)
Isolation and characterization of collagen from the outer skin of squid (Doryteuthis singhalensis)
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DOI：
10.1016/j.foodhyd.2014.07.025
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发表时间：
2015-01-01
影响因子：
10.7
通讯作者：
Balasubramanian, Thangavel
中科院分区：
文献类型：
--
作者：
Veeruraj, Anguchamy;Arumugam, Muthuvel;Balasubramanian, Thangavel
从印度沃茨捕捞的鱿鱼（Doryteuthis singhalensis）外皮中分离得到酸溶性和胃蛋白酶溶性胶原（ASC和PSC），ASC和PSC的得率分别为56.80%和24.60%。ASC和PSC的总收率为81.40%，基于冻干干重，与其他来源相比更高。ASC和PSC被表征为I型胶原，含有α 1和α 2链。ASC和PSC的氨基酸分析含有甘氨酸（332和328个残基/1000个残基）作为主要氨基酸，并具有223和225个残基/1000个残基的亚氨基酸，FTIR光谱证实胃蛋白酶的有限消化不会破坏胶原的三螺旋结构。通过粘度计测量的ASC和PSC的热变性温度（T-d）分别为35.70和34.80 ℃。鱿鱼皮胶原蛋白具有较高的热稳定性，表明鱿鱼皮胶原蛋白具有替代商品胶原蛋白的可能性。鱿鱼皮胶原蛋白具有用作胶原蛋白补充来源的潜力。因此，鱿鱼皮胶原蛋白可以作为胶原蛋白的替代来源，进一步应用于食品，营养品和制药工业。(C)2014爱思唯尔有限公司版权所有。
Acid and Pepsin soluble collagens (ASC & PSC) were isolated from the outer skin of squid (Doryteuthis singhalensis) caught in the Indian waters with the yields of 56.80% for ASC and 24.60% for PSC, respectively. The total yield of ASC and PSC was 81.40% on the basis of lyophilized dry weight, which is higher compared to other sources. ASC and PSC were characterized as type I collagen, containing as alpha 1 and alpha 2 chains. The amino acids analysis of the ASC and PSC contained glycine (332 and 328 residues/1000 residues) as the major amino acid and had imino acids of 223 and 225 residues/1000 residues and the FTIR spectra confirmed that limited digestion by pepsin did not disrupt the triple helical structure of collagen. Thermal denaturation temperatures (T-d) of the ASC and PSC measured by viscometry were 35.70 and 34.80 degrees C, respectively. The higher thermostable of squid skin collagen suggested that the possibility of its utilization as a substitute for commercial collagen. Squid skin collagen has potential for use as a supplementary source of collagen. Thus, collagen from squid skin could serve as an alternative source of collagen for further application in food, nutraceutical and pharmaceutical industries. (C) 2014 Elsevier Ltd. All rights reserved.