牛骨骼肌G-肌动蛋白的分离纯化及超高压处理对G-肌动蛋白的影响  

Separation and Purification of G-actin form Bovine Skeletal Muscle and Effects of Ultra-high Pressure Treatment on G-actin

作　　者：王志峰[1] 王媛[1] 李金柱[1] 包.格日勒图 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《农产品加工（下）》2009年第5期10-13,共4页Farm Products Processing

基　　金：国家自然基金项目(20676058)

摘　　要：对破碎后的冷却牛肌肉,经匀浆、过滤、丙酮抽提,制成粗肌动蛋白干粉,并将其多次超速离心、透析、DEAE—52离子交换层析而进一步纯化进行研究。经SDS—PAGE检测得到高纯度的G-肌动蛋白,其分子质量约为42kDa,分别采用100,200,300,400MPa超高压处理,并保压5min。SDS—PAGE检测结果表明,随着压力的升高,肌动蛋白质条带下面出现暗带,颜色逐渐加深。暗带的出现可能与超高压处理后蛋白质降解成小分子量的蛋白质或多肽等物质有关,这为超高压对蛋白质结构的影响提供了理论依据。This study investigated chilled meat by fragmentation, filtration, homogenization, acetone extract to make G-actin dry powder. Many times ultra centrifugation, dialysis using DEAE--52 ion exchange, the results identified by SDS--PAGE showed the protein was G-actin molecular weight was 42 kDa. Study on the G-actin was treated by 100, 200, 300, 400 MPa ultra-high pressure respectively. The time of pressure treatment was 5 min. SDS--PAGE results indicated that dim band under G-actin color becoming darking with the increasing pressure. Appearance of dim band protein in relation to micro-molecule weight protein or polypeptide after ultra-high pressure. This article provided theory foundation for effects of ultra-high pressure treatment on protein structures.

关 键 词：牛骨骼肌 肌动蛋白 纯化 超高压处理 

分 类 号：TQ931[化学工程]