SDS-PAGE法分析不同加工方法对鸡蛋蛋白质组成的影响  

Analysis on the Effect of Different Processing Methods on Protein Composition of Chicken Egg Products by Using SDS-PAGE Method

作　　者：曹金虎 王令冉 罗静波[1] 俞海东[1] 韩荣勋[1] 

机构地区：[1]长江大学动物科学学院,湖北荆州434025

出　　处：《长江大学学报（自然科学版）》2018年第18期56-58,61,共4页Journal of Yangtze University(Natural Science Edition)

基　　金：长江大学博士启动基金项目(120/801200010128;120/801200010129)

摘　　要：采用SDS-PAGE法比较了生鲜鸡蛋、煮鸡蛋、茶叶蛋、咸鸡蛋、盐焗鸡蛋、卤鸡蛋中的主要蛋白质的组成,结果表明:在8%和12%分离胶中生鲜鸡蛋均存在多种分子量不同的蛋白质。在8%分离胶中煮鸡蛋和茶叶蛋中大分子量蛋白质基本消失,只在85~40ku范围内存在蛋白质条带,而在咸鸡蛋、盐焗鸡蛋、卤鸡蛋中只在85~50ku范围内存在蛋白质条带。同样,在12%分离胶中煮鸡蛋和茶叶蛋中大分子量蛋白质基本消失,只在85~40ku范围内存在蛋白质条带,然而在20ku以下能观察到1条明显的蛋白质条带。在12%分离胶中,咸鸡蛋、盐焗鸡蛋、卤鸡蛋在20ku以下也能观察到1条明显的蛋白质条带。Sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)was applied to evaluate protein composition changes of different egg products processed by different methods.The protein compositions of raw fresh chicken eggs,cooked fresh chicken eggs,cooked tea eggs,cooked salted chicken eggs,salt-baked chicken eggs and spiced eggs were investigated.The results showed that a variety of protein bands were observed in raw fresh chicken eggs when 8% separation gel was used,as well as 12% separation gel used.When 8% separation gel was applied to the analysis of cooked fresh chicken eggs and cooked tea eggs,high molecular weight protein bands were almost invisible,and protein bands were only observed in the range of 85～40 ku molecular weights.When 8%separation gel was applied to the analysis of cooked salted chicken eggs,salt-baked chicken eggs and spiced eggs,protein bands were only observed in the region of 85～50 ku molecular weights.Similarly,when 12% separation gel was applied to the analysis of cooked fresh chicken eggs and cooked tea eggs,high molecular weight protein bands were almost invisible,and protein bands were only observed in the region of 85～40 ku molecular weights.However,an apparent band smaller than 20 ku was observed in all the samples except for raw fresh chicken eggs when 12%separation gel was used.

关 键 词：鸡蛋 加工方法 蛋白质 SDS-PAGE 

分 类 号：TS253.7[轻工技术与工程—农产品加工及贮藏工程]