Analysis Of Similarities And Differences In Properties Of Enzymatically Soluble Collagen From Carp Skin And Fish Bone
Keywords
Enzyme-Soluble Collagen, Carp, Skin, Bone, Analysis
Abstract
This study conducts a comparative analysis on the properties of two enzyme-soluble collagens (PSC) obtained from carp skin and fish bones. The results showed that the contents of proline and hydroxyproline in the two collagens were lower than those in bovine acid-soluble collagen; the denaturation temperature of fish skin PSC and fish bone PSC were 28.1¡ãC and 30.0¡ãC, respectively, determined by viscometry; DSC The analysis results also show that the thermal stability of fish bone PSC is higher than that of fish skin PSC; the electrophoresis results show that the peptide chain composition and molecular weight of the polypeptide chain of fish skin PSC and fish bone PSC are similar, and they are very similar.
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Original research was done by Liu Jiamei, Zhang Junjie, Yang Chao, Duan Rui
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