Characteristics Of Type V Collagen In Intramuscular Connective Tissues From Wuzhumuqin Sheep

Taking 6,9,12,18-month-old Wuzhumuqin sheep raised in free ranges as study object, the paper worked to extract type V collagen in their semitendinosus and longissimus dorsi, and verified whether or not the extracted sample is type V collagen by SDS-PAGE (polyacrylamide gel electrophoresis); we calculated the collagen content in different positions among different month-ages by testing hydroxyproline in samples; examined type V collagen emulsibility and emulsion stability to discover changing pattern along with the increase in month-ages; measured denaturation temperature of the extracted collagen by differential scanning calorimeter (DSC); studied on the effect of different temperatures on the collagen structure by infrared multispectral scanner (IRMSS); and investigated the composition of amino acid in semitendinosus and longissimus dorsi among different month-old sheep. The results indicated that:Type V collagen in semitendinosus and longissimus dorsi increased along the increases in month-ages, and significant differences in the same position were tested among different month-ages (P<0.05). Type V collagen in longissimus dorsi is lower than that of semitendinosus among different month-ages.Upon the examination of the emulsibility and emulsion stability of type V collagen, the results showed that:as month-ages increased, type V collagen emulsibility went down, emulsion stability went up, and marked gaps were available among different month-ages (p<0.05). Moreover, longissimus dorsi was even higher than semitendinosus in terms of type V collagen emulsibility and emulsion stability.With regard to denaturation temperature of type V collagen, the results reported that:as month-ages increased, the denaturation temperature in different positions rose up as well, among while the denaturation temperature in longissimus dorsi was higher than that of semitendinosus in different month-ages.While infrared multi-spectral scanning heated collagen samples under different temperatures, collagen had no sign of denaturation at 25℃, while integrated peaks of amide A and B, I, Ⅱ, and Ⅲ appeared in different positions among different month-ages, indicating the selective collagen V remains relatively complete structure. In the tests of collagen amino acid composition of the samples above, the results showed that:the aggregate amino acid in semitendinosus of all month-ages were higher than that of longimissimus dorsi.