|
|
|
| Characteristics of Type Ⅴ Collagens in Intramuscular Connective Tissue from Sheep of Different Ages |
| XUE Wenjun1, CAO Xinyu1, WU Qiong1, YUN Yueying1,2, Wurihan1, Hexige1, BAO Wangshan3, BORJIGIN Gerelt1,* |
| 1.College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; 2.College of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014010, China; 3.Yimin Sume Veterinary Station of Ewenki Banner in Inner Mongolia Hulunbuir, Hulunbeir 021114, China |
|
|
|
|
Abstract A comparative characterization of the type Ⅴ collagens extracted from the intramuscular connective tissues of Semitendinosus (ST) and Longissimus dorsi (LD) muscles in naturally grazed Ujimqin sheep aged 6, 9, 12 and 18 months was performed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FTIR), thermal denaturation temperature and amino acid composition analysis. The results showed that the type Ⅴ collagens consisted of three different subunits (α1(Ⅴ), α2(Ⅴ) and α3(Ⅴ)). For both muscles, the content of type Ⅴ collagen was increased significantly (P < 0.05) with age. At each age group, the content of type Ⅴ collagen in ST was higher than in LD. FTIR analysis showed the amide A, B, Ⅰ, Ⅱ and Ⅲ absorption bands of the type Ⅴ collagens in ST and LD muscles at each age group. The denaturation temperature of type V collagen in ST was significantly increased with age (P < 0.05), although no significant difference (P > 0.05) was observed between 9- and 12- month-old sheep. The Td of type Ⅴ collagen in LD was increased with age (P > 0.05), except that there was no significant difference between 9 and 12 months and between 12 and 18 months of age. Amino acid analysis indicated that total amino acid content and imino acid contents (hydroxyproline and proline) were significantly increased with age (P < 0.05). This study provides a theoretical foundation for explaining the effect of collagen on meat quality.
|
|
|
|
|
|
|
|
|
|
|
2019, Vol. 33 
