中文摘要：

以鲤鱼鱼皮为研究对象,通过碱溶、酸溶、NaCl盐析等方法从鱼皮中分离纯化得到了胶原蛋白.SDS-PAGE分析显示,鲤鱼胶原蛋白由分子质量约为120 ku和115 ku的2条α链（α1与α2）、分子质量约为250 ku的β链以及大分子质量的γ链组成.分析比较鲤鱼胶原蛋白与鲢鱼小清蛋白的基本性质,结果显示：2种蛋白质的pH值稳定性相似;胶原蛋白的热稳定性不如小清蛋白,但比小清蛋白更耐胃蛋白酶消化;在高温高压处理下,胶原蛋白明显降解,小清蛋白则出现了降解与聚合2种情况.应用8份鱼类过敏患者血清的酶联免疫吸附测定实验结果显示,小清蛋白对6份血清有特异性IgE反应,胶原蛋白对3份血清有特异性IgE反应.Dot-blot实验结果显示,胶原蛋白与鱼类过敏患者血清出现了特异性的杂交显色斑点.与小清蛋白相似,鲤鱼胶原蛋白具有特异的IgE结合活性,提示其是一种潜在的过敏原.

英文摘要：

Collagen of carp skin was isolated by alkali extraction,acid extraction and NaCl precipitation.Carp collagen consisted of α1 chain（120 ku）,α2 chain（115ku）,β chain（250 ku）,and small amount of γ chain in SDS-PAGE.Analysis of the basic property of collagen and parvalbumin（the major allergen of fish）showed the pH stability of two proteins did not present distinct difference;collagen was less stable to heating treatment,but more resistive to SGF digestion;treated with high temperature and high pressure,collagen was decomposed into fragments,parvalbumin presented decomposition and polymerization simultaneously.ELISA analysis of eight sera from fish-allergic patients showed parvalbumin had the specific IgE reactivity to six sera,while collagen had the specific IgE reactivity to three sera.Dot-blot analysis of collagen also presented the specific IgE reactivity to the sera from fish-allergic patients.The results indicated that carp collagen might be a potential allergen.