Using Proteomics, Immunohistology, and Atomic Force Microscopy To Characterize Surface Damage to Lambskins Observed after Enzymatic Dewooling

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• 作者：Richard L. Edmonds ; Santanu Deb Choudhury ; Richard G. Haverkamp ; Mervyn Birtles ; Timothy F. Allsop ; Gillian E. Norris
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2008
• 出版时间：September 10, 2008
• 年：2008
• 卷：56
• 期：17
• 页码：7934-7941
• 全文大小：406K
• 年卷期：v.56,no.17(September 10, 2008)
• ISSN：1520-5118

文摘

The effects of conventional lime sulfide depilation and enzymatic depilation on the enamel layer of pickled lamb pelts were examined using atomic force and optical microscopy, immunohistological, and proteomic techniques. Microscopy showed that the surface structure of enzymatically depilated material was visibly less organized than conventionally processed material, implying that the enzymes used for depilation were responsible for this difference. Proteomic analyses identified an absence of collagen VI in the enamel of skins that had been processed with enzymes, in contrast to the skins that had been processed using conventional methods, which was confirmed using immunolocalization studies. It is therefore possible that the destruction of collagen VI during enzymatic depilation may cause the changes to the enamel structure observed during enzyme processing and in turn affect the quality of the finished product.