摘要
采用两种不同分离胶浓度的SDS-PAGE分离系统对几种常见禽蛋制品中的主要蛋白质组成进行比较分析。结果显示,对同一禽蛋蛋种,加工后的熟禽蛋中蛋白组成明显不同于生禽蛋中的蛋白组成,不同加工方法所得熟禽蛋制品中的蛋白条带存在明显差异,加工方法对禽蛋蛋白质组成有显著影响。此次试验从蛋白质水平为禽蛋制品的营养价值研究提供了参考依据,也可为禽蛋制品的种源鉴定提供了SDS-PAGE参考图谱。
Protein composition of common processed poultry egg products was determined by two different SDS-PAGE systems with two different polyacrylamide concentrations employed.For the same poultry egg species,the protein composition of cooked poultry egg products was obviously different from that of raw poultry eggs,also there were obvious differences in protein bands of cooked poultry egg products processed by different methods.The results showed that processing methods had a significant impact on protein composition of poultry eggs.This study provided a reference for further nutritional value evaluation of poultry egg products at protein level,and it also provided SDS-PAGE protein banding patterns as a reference for species identification of poultry egg products.
作者
韩荣勋
石莲花
金有训
俞海东
罗静波
HAN Rongxun;SHI Lianhua;JIN Youxun;YU Haidong;LUO Jingbo(College of Animal Science,Yangtze University,Jingzhou 434025;National Institute of Metrology,Beijing 100013)
出处
《食品工业》
CAS
北大核心
2019年第8期211-213,共3页
The Food Industry
基金
国家重点研发计划项目(2016YFD0500800)
中国计量科学研究院基本科研业务费(AKY1709)