贮藏温度和时间对蜂王浆水溶性蛋白质的影响

Effect of Storage Temperature and Time on Water-Soluble Proteins of Royal Jelly

采用SDS-PAGE和Folin-酚试剂法,对贮存不同温度和时间下的蜂王浆水溶性蛋白进行了初步研究。结果表明:-20℃时,蜂王浆水溶性蛋白相对稳定,40 d后蛋白质中相对分子质量为88 000(P1)的谱带才开始降解,且降解较慢;4℃时,蜂王浆水溶性蛋白中相对分子质量为88 000(P1)的谱带在5 d内降解迅速,水溶性蛋白中相对分子质量80 000(P2)的谱带在40 d时候已经降解;在20℃时蜂王浆水溶性蛋白中P1谱带迅速降解,P2谱带在28 d至40 d降解较快。水溶性蛋白中P1谱带的变化在一定程度上能够代表蜂王浆的新鲜度的变化。

The water-soluble proteins of royal jelly were studied by using SDS-PAGE and Folinphenol methods at different temperature and time in this study. The results indicated that at the temperature of --20℃, the band of protein with relative molecule weight 88 000（Pl） degraded slowly ,and during 40 days. However, the band of protein with relative molecule weight 88 000 （Pl） is not stable at 4℃ during 5 days. Furthermore, another band of protein with relative molecule weight 80 000（P2） had already degraded at 4 ℃ during 40 days. And at the temperature of 20℃, the band of P1 degraded rapidly at the beginning time of storage, the band of P2 degraded quickly at 20℃ during 28 days to 40 days. Therefore, the change of band P1 could be standed for the change of royal jelly freshness.