SDS-PAGE法检测动物肌肉蛋白质加热终点温度的研究

Research on identification of the endpoint temperature of animal tissue protein through sodium dodecyl sulfate-polyacrylamide gel electrophoresis

为了探索检测动物组织蛋白质热变性程度的方法,分别对猪、牛、羊、鸡、鱼五种新鲜动物肌肉组织进行不同温度的热处理(新鲜未加热、50、60、70、80、90、100℃),对处理后的样品提取蛋白质进行十二烷基磺酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)分析。结果显示,同种动物组织经不同温度热处理,所得电泳图谱具有较大差异,电泳条带的数量随温度的升高逐渐减少,猪、牛、羊三种动物肌肉组织加热到80℃后,电泳图谱不再变化,达到加热终点温度;鸡和鱼的肌肉组织加热到70℃后,电泳图谱不再变化,达到加热终点温度。不同种动物组织经相同温度热处理所得电泳图谱显示:猪、牛、羊三种动物组织蛋白质的电泳图谱相似,与鸡和鱼组织蛋白质的电泳图谱差异显著。

In order to identify the degree of thermal denaturation of animal tissue protein,five kinds of animal fresh muscle tissue including pork,beef,mutton,chicken and fish were heated with different temperature（fresh without heating,50,60,70,80,90,100℃）,and then the protein extracted from samples were detected by SDS-PAGE.The results showed if the same animal muscle tissues were heated with different temperature,the electrophoretograms had significant differences.The amounts of electrophoresis strips decreased with the increasing of temperature.The electrophoretograms of three kinds of animal tissues including pork,beef and mutton,changed no more,when the temperature reached 80℃.So it was concluded that this temperature was heating endpoint temperature（EPT）of them.When the temperature reached 70℃,the tissue electrophoretograms of chicken and fish changed no more,so it was concluded that 70℃ was the EPT of chicken and fish.Also if the different animal muscle tissues were heated with the same temperature,the electrophoretograms of pork,beef and mutton were similar,but had significant differences with chicken and fish.