Physicochemical properties and radical scavenging capacities of pepsin-solubilized collagen from sea cucumber Stichopus japonicus
Physicochemical properties and radical scavenging capacities of pepsin-solubilized collagen from sea cucumber Stichopus japonicus
复制标题
海参胃蛋白酶溶解胶原蛋白的理化性质及自由基清除能力
DOI：
10.1016/j.foodhyd.2011.12.010
复制
发表时间：
2012-07-01
影响因子：
10.7
通讯作者：
Yu, Chenxu
中科院分区：
文献类型：
--
作者：
Zhu, Bei-wei;Dong, Xiu-ping;Yu, Chenxu
以海参体壁为原料，成功制备了胃蛋白酶溶胶原蛋白。紫外-可见光谱和傅立叶变换红外光谱分析表明，PSC是一种高纯度的胶原蛋白，保持了完整的三链螺旋。PSC的物理和化学表征显示出4.14的等电点，与甘油相比具有上级吸湿和保留能力，在0.5 M乙酸中在pH 5.0下的最小溶解度，以及在低浓度NaCl存在下溶解度的急剧下降。PSC的粘度随着温度的升高而不断降低。PSC的自由基清除活性用两个模型系统表征：对于羟基自由基，PSC的活性高于维生素C，但活性低于硫代巴比妥;对于1，1-二苯基-2-苦肼基自由基，PSC的活性高于维生素E。(C)2011爱思唯尔有限公司保留所有权利。
Pepsin-solubilized collagen (PSC) was successfully prepared from the body wall of sea cucumber Stichopus japonicus. Ultraviolet-visible and Fourier transform infrared spectroscopic analyses showed that the PSC was a high-purity collagen that maintained the intact triple-stranded helices. Physical and chemical characterization of the PSC showed a isoelectric point of 4.14, a superior moisture-absorption and retention capacities comparing to glycerol, a minimum solubility at pH 5.0 in 0.5 M acetic acid, and a sharp decrease in solubility in the presence of low concentration of NaCl. The viscosity of PSC was shown to decrease continuously as the temperature was increased. The radical scavenging activity of the PSC was characterized with two model systems: for hydroxyl radicals, the PSC was more active than vitamin C but less active than sulfourea; for 1,1-diphenyl-2-picrylhydrazyl radicals, the PSC was more active than vitamin E. (C) 2011 Elsevier Ltd. All rights reserved.