Extraction And Structural Analysis Of Type Ii Collagen From Chicken Breast Cartilage Powder
Keywords
Chicken Breast Cartilage, Type Ii Collagen, Structure
Abstract
Chicken breast cartilage was used as raw material to prepare cartilage powder. After dissolving and removing non-collagenous components with guanidine hydrochloride, pepsin was added to enzymatically extract type II collagen from the cartilage powder. SDS-PAGE electrophoresis and RP-HPLC chromatography confirmed that the extracted type II collagen from cartilage powder had high purity. The results of amino acid composition analysis, ultraviolet absorption spectrum, FT-IR spectrum, circular dichroism spectroscopy and differential scanning calorimetry analysis show that the cartilage powder type II collagen maintains its natural conformation and the structure is not damaged.
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Original research was done by Cao Hui, Xu Shiying, Lu Xueqin
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