摘要
为系统比较分析牛、猪、鸡、鸭4种禽畜肉中蛋白质成分的差异,实验利用十二烷基硫酸钠-聚丙烯酰氨凝胶电泳(sodium dodecatyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)、非变性聚丙烯酰胺凝胶电泳(native-polyacrylamide gel electrophoresis,Native-PAGE)以及反相高效液相色谱(reversed phase high performance liquid chromatography,RP-HPLC)对牛、猪、鸡、鸭4种禽畜肉中水溶性蛋白进行比较。结果表明:4种禽畜肉水溶性蛋白RP-HPLC图谱出峰位置一致但相应含量不同,Native-PAGE蛋白迁移率差异明显,而SDS-PAGE则显示在高分子质量区域蛋白条带分布较为相似,低分子质量区域存在差别。4种禽畜肉水溶性蛋白带电荷、含量以及小分子质量蛋白差异明显。
To systematically compare the differences in protein components of beef, pork, chicken and duck, sodium dodecatyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), native (non-denaturing) polyacrylamide gel electrophoresis (Native-PAGE) and reversed phase high performance liquid chromatography (RP-HPLC) were adopted to analyze the water soluble proteins (WSP) from four species of livestock and poultry. The RP-HPLC chromatograms of four meats exhibited consistent peak positions but different protein contents. Native-PAGE showed obvious differences in protein mobility, while the protein bands in the SDS-PAGE revealed similar distribution of high molecular weights and dissimilar distribution of low molecular weights. Conclusion: There are some differences in charge, content and low molecular weight protein types among water soluble proteins from four different species of meat.
出处
《肉类研究》
北大核心
2015年第8期5-7,共3页
Meat Research
基金
国家科技部星火计划项目(2013GA690155)
南通市科技计划项目(HS2011001)
关键词
禽畜肉
水溶性蛋白
比较分析
livestock and poultry
water soluble protein
comparative analysis