Isolation and Physico-chemical Properties of Pepsin-soluble Collagen from Jellyfish Umbrella

doi:10.7506/spkx1002-6630-200913020

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (13): 89-92.doi: 10.7506/spkx1002-6630-200913020

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Isolation and Physico-chemical Properties of Pepsin-soluble Collagen from Jellyfish Umbrella

ZHUANG Yong-liang，ZHAO Xue，ZHANG Zhao-hui，YAN Ming-yan，LI Ba-fang*

College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China

Received:2008-10-17 Revised:2009-01-12 Online:2009-07-01 Published:2010-12-29
Contact: LI Ba-fang E-mail:qdli1999@yahoo.com.cn

Abstract

Abstract:

Pepsin-soluble collagen (PSC) was extracted from jellyfish (Rhopilema esculentum) umbrella and its parts of physicalchemical properties were investigated. According to amino acid composition and SDS-PAGE analysis, the collagen was confirmed to belong to the type I collagen family. The content of total sugar was 2.8%, and the thermal denaturation temperature and the thermal shrinkable temperature were 28.8 ℃ and 51.6 ℃, respectively, which were lower than those of type I collagen from bovine skin. IR spectrum showed that the PSC kept a great amount of triple helix structure. Furthermore, it had the highest solubility at pH 3 and its isoelectric point was at about 6. However, when salt concentration was over 4 % (m/V) in acidic medium, the PSC solubility sharply decreased.

Key words: collagen, jellyfish (Rhopilema esculentum), isolation, property

CLC Number:

TQ93

ZHUANG Yong-liang，ZHAO Xue，ZHANG Zhao-hui，YAN Ming-yan，LI Ba-fang*. Isolation and Physico-chemical Properties of Pepsin-soluble Collagen from Jellyfish Umbrella[J]. FOOD SCIENCE, 2009, 30(13): 89-92 https://doi.org/10.7506/spkx1002-6630-200913020

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Isolation and Physico-chemical Properties of Pepsin-soluble Collagen from Jellyfish Umbrella

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