Influence of Amino Acid and Solvent Environment on Thermal Stability of Bovine Bone Collagen

Journal Title: 河南科技大学学报(自然科学版) - Year 2016, Vol 37, Issue 3

Abstract

The acid soluble collagen( ASC) and pepsin soluble collagen( PSC) were extracted from bovine bone. The thermal denaturation temperature of ASC and PSC was measured respectively,and amino acid composition and distribution of collagen were analyzed. Then taking bovine bone PSC as an object,theinfluence of solvent environment( infiltration degree of water,ionic strength and p H value) on the thermal stability of bovine bone collagen was investigated. The results indicate that the thermal denaturation temperature of bovine bone ASC and PSC are 70. 30 ℃ and 69. 93 ℃ respectively,which all approach the standard substance. Meanwhile,amino acid composition and distribution are relatively similar. The content of amino acid and basic amino acid is higher,the thermal stability of collagen is stronger. Within a certain range,when the moisture content of collagen increase,the thermal stability decrease. Within the range of low ionic strength,the thermal denaturation temperature of collagen decrease with the increase of ionic strength. When the p H value reaches 6. 0,the thermal stability of collagen is the strongest. When the p H value rises or falls continually,the thermal stabilities are all reduced. When the p H value is too high or too low,the peak of the thermal denaturation shows a trend of shrink or disappearing,and the collagen is denatured.

Authors and Affiliations

Lili LIU, Guangjun YIN, Huaibin KANG, Dan LI, Huan WANG

Keywords

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  • EP ID EP461316
  • DOI 10.15926/j.cnki.issn1672-6871.2016.03.016
  • Views 64
  • Downloads 0

How To Cite

Lili LIU, Guangjun YIN, Huaibin KANG, Dan LI, Huan WANG (2016). Influence of Amino Acid and Solvent Environment on Thermal Stability of Bovine Bone Collagen. 河南科技大学学报(自然科学版), 37(3), 73-77. https://europub.co.uk/articles/-A-461316