SDS-PAGE法鉴定鸡肉蛋白热变性的研究  

Study on the Thermal Denaturation of Chicken Protein by SDS-PAGE

作　　者：戴春阳 Dai Chunyang(Jiangsu Kangzheng Biotechnology Co.,Ltd.,Gaoyou 225600,China)

机构地区：[1]江苏康正生物科技有限公司

出　　处：《现代食品》2019年第23期126-128,共3页Modern Food

摘　　要：利用水溶性蛋白的热变性质,应用水溶性蛋白质热变性原理结合企业的实际加工条件建立了SDSPAGE方法,测定熟制禽肉蛋白变性程度。结果显示鸡肉肌肉组织经不同温度处理,所得电泳图谱具有显著差异,反映蛋白质变性与温度存在的密切相关性。因此可以通过水溶性蛋白的热变性质,采用SDS-PAGE方法鉴定鸡肉组织蛋白的热变性程度,从而判定鸡肉制品加工过程中的热熟程度,以确保加工出厂的熟制禽肉产品达到规定的加热温度及加热时间,达到灭活H7N9型禽流感病毒的目的。该方法特异性和敏感性较强,操作简单,结果判定直观可靠。In this paper,the SDS-PAGE method was established by the heat denaturation of water-soluble protein and the principle of heat denaturation of water-soluble protein combined with the actual processing conditions of the enterprise.It was used to determine the denaturation degree of cooked poultry meat protein.The results showed that the electrophoretic patterns of chicken muscle treated at different temperatures were significantly different,reflecting the close relationship between the denaturation of protein and temperature.Therefore,SDS-PAGE method can be used to identify the degree of heat denaturation of chicken tissue protein through the heat denaturation property of water-soluble protein,so as to determine the degree of heat maturity during the processing of chicken products,so as to ensure that the cooked poultry products processed out of the factory reach the specified heating temperature and heating time,and achieve the purpose of inactivating H7N9 avian influenza virus.The method has strong specificity and sensitivity,simple operation,intuitive and reliable results.

关 键 词：SDS-PAGE 水溶性蛋白 蛋白热变性 H7N9型禽流感病毒 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]