Optimization Of The Preparation Process Of Type Ii Collagen In Chicken Breast Cartilage
Keywords
Chicken Breast Cartilage, Type Ii Collagen, Extraction
Abstract
The preparation process of chicken breast cartilage type II collagen was optimized. Two extraction methods, guanidine hydrochloride and NaCl, were used to remove impurity proteins, and then enzymatic hydrolysis with pepsin was used to investigate the effects of enzymatic hydrolysis temperature, enzymatic hydrolysis time and enzyme addition amount on the collagen extraction rate. The results show that 4 mol/L guanidine hydrochloride can effectively remove impurity proteins; the extraction rate is the highest when the enzymatic hydrolysis temperature is 18¡ãC, the pepsin addition amount is 1.59%, and the enzymatic hydrolysis is 43 hours, and the collagen extraction rate under these conditions is 56.54%. , and maintains a complete secondary structure. The electrophoresis pattern of type ¢ò collagen prepared after enzymatic hydrolysis shows ¦Á and ¦Â 2 bands and no other miscellaneous bands. The purity of type ¢ò collagen is relatively high.
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Original research was done by Yu Jinsong, Xu Fei, Cao Hui, Cheng Yuan, Yuan Min
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