鸡骨架蛋白酶解物的电泳分析  

PAGE analysis of the protein hydrolysates of Chicken Bone

作　　者：刘安军[1] 陈宇[1] 王稳航[1] 贾琰[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2009年第4期369-372,共4页Modern Food Science and Technology

基　　金：天津市农业科技成果转化项目(NO.ZHNZNC03800)

摘　　要：用SDS-PAGE和Tricine-PAGE两种电泳方法对不同时间鸡骨架蛋白酶解物进行检测与分析。以鸡骨架肉糜为水解底物,加入1%的Flavourzyme和Protamex(m:m=2:1),在pH值7.0,50℃条件下,水解0、1h、2h、3h、4h。SDS-PAGE和Tricine-PAGE电泳分析结果表明,两种电泳方法分离效果相似,均能比较清楚地反映鸡骨架酶解程度。随着水解时间的延长,低于10KDa的水解肽段不断增加,高于10KDa的蛋白不断减少或逐渐消失,与常规蛋白水解度检测方法(OPA法)的测定结果相符合。利用电泳分析软件,进一步比较图谱中蛋白质的种类、浓度的变化,发现Tricine-PAGE比常规SDS-PAGE能更清楚地分辨水解多肽,可作为一种直观、准确的方法评价鸡骨架蛋白水解程度。Enzymatic hydrolysis of chicken bone protein was detected and analyzed by SDS-PAGE and Tricine-PAGE. Using minced chicken skeleton meat as substrate and 1% Flavourzyme and Protamex （ m：m=2： 1 ） as biocatalyst, the reaction was carded out at pH 7.0 and 50 ℃ for 4 hours. Analysis of the hydrolyzate by 15% SDS-PAGE and Tricine-PAGE showed that the two methods had similar separation effects. Prolonging hydrolysis time increased the peptides （Mw 〈10KDa） and decreased the proteins （Mw〉 10 KDa）, which were consistent with the results using OPA method. Comparison of kinds and contents of proteins in two PAGE patterns using electrophoresis image analysis software indicated hydrolytic peptides were distinguished more clearly by Tricine-PAGE than by SDS-PAGE. So Tricine-PAGE can be used as a novel and accurate method for evaluation the hydrolytic degree of chicken bone.

关 键 词：鸡骨架 酶解物 SDS-PAGE Tricine—PAGE 水解度 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]