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煮制时间对鹅肉蛋白结构的影响 被引量:12
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作者 陈春梅 周惠健 +5 位作者 沈银涵 陆辰燕 刘瑞 于海 席军 林广桃 《食品工业科技》 CAS 北大核心 2021年第4期6-11,共6页
为了探究煮制对鹅肉蛋白的影响,本文通过测定不同煮制时间(0、30、60、90、120 min)下鹅肉的蒸煮损失率、剪切力、蛋白电泳、肌原纤维小片化指数(myofibril fragmentation index,MFI)、游离氨基酸(free amino acid,FAA)构成及微观结构... 为了探究煮制对鹅肉蛋白的影响,本文通过测定不同煮制时间(0、30、60、90、120 min)下鹅肉的蒸煮损失率、剪切力、蛋白电泳、肌原纤维小片化指数(myofibril fragmentation index,MFI)、游离氨基酸(free amino acid,FAA)构成及微观结构研究了煮制时间对鹅肉蛋白结构特性的影响。结果表明:蒸煮损失率随着煮制时间的延长而升高,由0 min处的27.5%升高到120 min处的39.0%;剪切力值则是随着煮制时间的延长而呈现先上升再下降的趋势,且在90 min时出现最低值;十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)图谱显示,随着煮制时间的延长35~55 kDa处的条带逐渐变浅变细,10~15 kDa处条带随煮制时间延长颜色变深;MFI值随着煮制时间的延长显著增加(P<0.05),煮制120 min时的MFI值约为处理0 min时的2倍;共检出三种呈味氨基酸,从总量看,苦味氨基酸的含量最多,甜味氨基酸含量次之,鲜味氨基酸含量最少。煮制过程中,这三类氨基酸总含量总体表现为随煮制时间的延长而增加的趋势(甜味氨基酸的总含量约增加了2.5倍,苦味氨基酸的总含量约增加了3.1倍,鲜味氨基酸的总含量约增加了3.4倍),而甲硫氨酸和半胱氨酸这两者的含量随煮制时间的延长而减少;扫描电镜(scanning electron microscope,SEM)图中发现肌纤维之间的空隙表现出先变大后减小到粘成一块。同时,肌纤维和肌束膜结构的完整程度随着煮制时间的延长逐步破坏,最终导致部分肌纤维束发生崩塌使它们相互黏成一块。因此,鹅肉在蒸煮过程中,其蛋白组成和含量、MFI值、游离氨基酸组成及微观结构会因时间变化而发生改变,从而影响了鹅肉蛋白结构的变化。研究表明,90 min为鹅肉的最佳煮制时间。 展开更多
关键词 煮制时间 十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis sds-page) 肌原纤维小片化指数(myofibril fragmentation index MFI) 游离氨基酸 微观结构
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Gene Mutation Screening by Using Coupled In Vitro Transcription and Translation System
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作者 刘敬忠 《High Technology Letters》 EI CAS 1997年第2期100-104,共5页
A new method for screening gene mutations by using a Coupled In Vitro Transcription and Translation System is reported in this paper. It includes the following steps: (1) The target DNA fragments with T7T1 sequence a... A new method for screening gene mutations by using a Coupled In Vitro Transcription and Translation System is reported in this paper. It includes the following steps: (1) The target DNA fragments with T7T1 sequence at its 5 prime end are amplified (T7T1: GGATCCTAATACGACTCTATAGGGAG ACCACCATG); (2) The RNA and peptide are synthesized and labeled from the PCR product in the coupled In Vitro Transcription-Translation System; (3) The produced peptides are analyzed by using SDS-PAGE and pH Gradient gel focusing electrophoresis. Four peptide products from 4 HB patients with nonsense mutation in Exon H of F IX gene show truncated protein bands with speeded migration in the autoradiography of the SDS-PAGE. Ten out of 11 HB patients with different missense mutations show abnormal patterns in the autoradiography of a pH 4-7 gradient gel focusing electrophoresis. Conclusion: The PCR and the Coupled In Vitro Transcription-Translation System/SDS-PAGE is a good method for proteins truncation test. The PCR and the Transcription-Translation System combined with pH gradient gel focusing electrophoresis is an efficient method for screening the abnormal protein products from DNA fragments with missense mutations. 展开更多
关键词 In VITRO transcription-translation Gene mutation POLYMERASE CLAIM reaction HEMOPHILIA B sds-page pH gradient gel focusing electrophoresis
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Separation and Purification of GST-glycerol-3-phosphate Dehydrogenase
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作者 Hongmei ZHAO Shihai LI Yasuo WATANABE 《Agricultural Biotechnology》 CAS 2016年第5期44-45,共2页
In order to investigate the expression of glycerol-3 -phosphate dehydrogenase by GCY1 gene in recombinant Saccharomyces cerevisiae, induction culture of the S. cerevisiaestrain was performed with SD-URA 2% galactose, ... In order to investigate the expression of glycerol-3 -phosphate dehydrogenase by GCY1 gene in recombinant Saccharomyces cerevisiae, induction culture of the S. cerevisiaestrain was performed with SD-URA 2% galactose, 3 × YP + 6% glucose, SC-URA 2% galactose, and SC-URA 2% galactose + 5% NaCI glyeerol-3-phosphate dehydregenase, the cultured S. cerevisiaewas comminuted followed by full-automatic high-speed purification, and SDS-PAGE gel electrophoresis was performed for molecular weight of the GST fusion protein. The results showed that after shaking culture of the S. cerevisiae containing GCY1 at 25 ℃, the OD values of its 3 × YP + 6% glucose culture and SC-URA 2% galaetose + 5% NaC1 culture were 8.75 and 7.35, respectively. It was shown by purification with a Profinia low-pressure liquid chromatograph that only the S. cerevisiae cultured in SC-URA 2% galactose + 5% NaC1 medium expressed glycerel-3-phosphate de- hydrogenase, the molecular weight of which was detected as 65 ku by SDS-PAGE gel electrophoresis. 展开更多
关键词 Saccharomyces cerevisiae Glycerol-3-phosphate dehydrogenase GALACTOSE sds-page gel electrophoresis Separation and purification
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Extraction and Characterization of Myofibrillar Proteins from Different Meat Sources:A Comparative Study 被引量:2
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作者 Pavan Kumar Dara Anjana Geetha +4 位作者 Upasana Mohanty Mahadevan Raghavankutty Suseela Mathew Ravishankar Chandragiri Nagarajarao Anandan Rangasamy 《Journal of Bioresources and Bioproducts》 EI 2021年第4期367-378,共12页
In the present study,myofibrillar proteins were extracted from the meat proteins of beef,lamb,chicken,tuna and emperor fish using non-denaturation method,and their physico-chemical and rheological properties were asse... In the present study,myofibrillar proteins were extracted from the meat proteins of beef,lamb,chicken,tuna and emperor fish using non-denaturation method,and their physico-chemical and rheological properties were assessed.The myofibrillar proteins of beef,emperor and lamb samples had higher percentage of protein extractability than tuna and chicken samples.The tuna sample showed significantly higher bound bromophenol blue(BPB)value while lamb samples showed lower value(P<0.05).The myofibrillar protein of chicken sample was found to have more ionic and hydrogen bonds than all other myofibrillar samples.The disulphide bonds in tuna and lamb myofibrillar protein samples were significantly higher than other three samples(P<0.05).The myofibrillar protein samples showed major bands myosin heavy chain,α-actinin,desimin,actin,troponin,tropomyosin and myosin light chain with wider molecular weight distribution in the range of 20-200 ku.The myofibrillar proteins exhibited Newtonian and shear thickening nature behaviour at lower protein concentration(1 mg/mL)as revealed by flow profile and visco-elastic analysis using rheometer. 展开更多
关键词 Myofibrillar proteins Sodium dodecyl sulphate-polyacrylamide gel electrophoresis(sds-page) Rheological and surface-active property
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