高压处理对肌球蛋白质的影响  

Effects of High-pressure Treatment on the Myosin Protein

作　　者：王媛[1] 乌云娜[1] 李金桩[1] 格日勒图[1] 

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6期4-6,10,共4页Farm Products Processing

基　　金：国家自然科学基金(20676058)

摘　　要：从牛骨骼肌中提取肌球蛋白质后进行纯化,并用不同程度的压力(100,200,300,400 MPa)进行处理,再与未处理样品进行比较。采用SDS—PAGE分析了解压力对肌球蛋白的影响。从SDS—PAGE可观察到,随着压力的升高,肌球蛋白质条带逐渐变淡,压力为400 MPa时,13.8 kDa的肌球蛋白轻链几乎已经消失,而200 kDa的肌球蛋白重链下方出现了一条比较模糊的其他蛋白质条带。In this paper, the purification of the protein myosin extracted from bovine skeletal muscle was investigated, and then samples were subjected to pressure （100, 200, 300, 400 MPa） in various degree compared with the untreated samples. The pressure on the impact of myosin was analyzed by SDS--PAGE. It can be observed as the pressure increased myosin protein bands gradually turned light, myosin light chain of 13.8 kDa disappeared already nearly at the 400 MPa, and 200 kDa myosin appeared one dim strip of other proteins below the heavy chain.

关 键 词：肌球蛋白质 纯化 超高压 SDS--PAGE 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]