几种不同来源食用明胶的蛋白二级结构分析及安全性能比较

用傅里叶变换红外光谱仪和圆二色谱仪对四种不同来源食用明胶的蛋白二级结构组成、重金属含量进行了分析。结果表明,四种食用明胶的二级结构均以β-sheet为主,且含有β-turn结构,其中鱼鳞明胶和猪皮明胶还含有大量的310-helix结构,鱼皮明胶和猪皮明胶含有α-helix结构,鱼鳞明胶和牛骨明胶的无序结构含量较高。四个明胶样品的重金属指标均符合国内相关标准,其中牛骨明胶的重金属含量最低,安全性最高。

The comparison of protein secondary structure and safety property in edible gelatin from different sources

The protein secondary structure consisting of heavy metal content was analyzed by fourier trans- form infrared spectrometer and the Circular dichroism spectroscopy for four different sources of edible ge- latin. The results showed that the protein secondary structure of the four edible gelatin were dominated by β-sheet,andβ-turn was also found. Fish-scale gelatin and pig-skin gelatin had a lot of 310-helix, fish-skin gelatin and pig-skin gelatin had many α-helix, Random existed in the fish-scale gelatin and beef-bone ge- latin. The heavy metal index of four samples conformed with national standards, the beef- bone gelatin with the least heavy metal content and the maximal security.