Food Biochemistry and Food Processing (2 edition)

BLBS102-c20 BLBS102-Simpson March 21, 2012 13:35 Trim: 276mm X 219mm Printer Name: Yet to Come

20 Fish Collagen 379

0

0.00

0.02

0.04

0.06

A^230 0.08

A 230

Conductivity

0.10

0.12

0.14

0.16

10 20 30

28

40

50

M

M C 23 31 36 44 55

53 kDa

220 kDa

170 kDa

116 kDa

76 kDa

70 kDa

53 kDa

α 1

β 12

β 11

g

α 2

α 2

α 1

β 12

β 11

γ

70 kDa

76 kDa

116 kDa

170 kDa

220 kDa

C2834405059

HMC A (ASC)

HMC B (PSC)

59

34

40 50 60

Fraction no. (2 mL/fraction)

70 80 90 100 110 120 130

0

5

10

15

Conductivity (ms/cm)

20

25

30

0–0.3 M NaCI^35

0

0.00

0.10

0.20

0.30

A^230 0.40

A 230

Conductivity

0.50

0.60

0.70

0.80

10 20

23

36

31

44

55

30 40 50 60

Fraction no. (2 mL/fraction)

70 80 90 100 110 120 130

0

5

10

15

Conductivity (ms/cm)

20

25

30

0–0.3 M NaCI 35

Figure 20.6.Elution profiles of ASC (A) and PSC (B) from the skin of brownbanded bamboo shark on the TOYOPEARL CM-650M

ion-exchange column. The fractions indicated by numbers were examined by SDS–PAGE using 7.5% separating gel and 4% stacking gel. M,

C, and HMC denote high-molecular-weight protein markers, collagen, and high-molecular-weight cross-linked components, respectively

(Kittiphattanabawon et al. 2010a).