中文摘要：

以鲢鱼鱼皮和鱼骨为原料,分别采用酸法和酶法从中提取酸溶性胶原蛋白（ASC）和酶溶性胶原蛋白（PSC）,探讨其在氨基酸组成、等电点、热变性温度及黏度等方面的差异。结果表明：4种不同类型的胶原蛋白的紫外光谱扫描结果较为类似,在230 nm波长处均出现最大吸收峰,在280 nm波长处吸收峰不明显,氨基酸组成和比例大体类似,均符合Ⅰ型胶原蛋白的特征。鱼皮ASC、鱼皮PSC、鱼骨ASC、鱼骨PSC的热变性温度分别为30.5,31.7,31.2,32.1℃,等电点均在6.7左右。胶原蛋白的黏度随蛋白质量浓度的增加而增加;随Na Cl含量的增加而降低;p H值对胶原蛋白的黏度影响较大,在等电点附近时黏度最低,p H 3时黏度最大。

英文摘要：

Acid-souble collagen（ASC） and pepsin-souble collagen（PSC） were extracted from the skin and bone of silver carp（Hypophthalmicthys Molitrix）, and then the properties of collagens were comparatively studied, such as amino acid composition, isoelectric point, thermal denaturation temperature（Td） and viscosity. The results indicated that UV measurement of four collagens were quite similar, and all of them showed maximum absorption peak at 230 nm and almost no absorption peak at 280 nm, and their amino acid composition and proportion were similar. It was conformed to the typical characteristics of type I collagen. The Td of ASC-skin, PSC-skin, ASC-bone, PSC-bone were 30.5, 31.7,31.2, 32.1 ℃, respectively. The isoelectric point of four collagens was about 6.7. The viscosity increased with the concentration of protein increasing and decreased with the concentration of Na Cl. The pH of the collagens showed a great effect on the viscosity, when pH was 3 and PI, the viscosity of collagens was highest and lowest, respectively.