4种禽畜肉中水溶性蛋白比较研究

Comparative Analysis of Water Soluble Protein of Meats from Four Species of Livestock and Poultry

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.