【摘要】 通过胶原蛋白的溶出量和SDS-PAGE法分析鲫鱼在-10、-20、-30℃和-40℃冻藏过程中胶原蛋白的变性情况。结果表明,胶原蛋白在冻藏过程中其溶出量呈波浪变化,但总体上是下降的。其原因可能是在冻藏过程中胶原分子发生凝聚以及胶原分子降解产生的小分子胶原在碱洗过程中溶出而失去。SDS-PAGE的结果证实了胶原蛋白在冻藏过程中确实发生了降解;冻藏温度之间的差异是显著的(P<0.05);冻藏温度越低,胶原蛋白变化越缓慢。更多还原

【Abstract】 The denaturation of collagen of crucian during frozen storage at-10,-20,-30 ℃ and-40 ℃ are studied.The denaturation of collagen of bighead during frozen storage are studied by solubility changes of collagen and SDS-PAGE.The results show that the collagen are fractured during frozen storage.The lower the frozen storage temperature is,the slower the rates of denaturation of collagen of the three fishes are(P<0.05).更多还原