提取液成分及提取温度对羊肉香肠蛋白提取效果的影响  

The Effect of Extract Composition and Temperature on the Extraction Efficiency of Mutton Sausage Protein

作　　者：杨子怡 吴晗 张志胜[1] 路琪 淑英[1] 饶伟丽 王媛 Yang Ziyi;Wu Han;Zhang Zhisheng;Lu Qi;Shu Ying;Rao Weili;Wang Yuan(College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China;Hengshui Zhihao Animal Husbandry Technology Co.,Ltd.,National Mutton Processing Technology Research and Development Center,Hengshui 053000,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]衡水志豪畜牧科技有限公司,国家羊肉加工技术研发专业中心,河北衡水053000

出　　处：《现代食品》2020年第11期100-104,107,共6页Modern Food

基　　金：河北农业大学大学生创新创业训练计划资助项目(编号:s201910086027);河北省现代农业产业技术体系羊产业创新团队专项(编号:HBCT2018140203)。

摘　　要：在不同温度下,用含有不同浓度SDS、DTT、尿素的Tris-HCl或PBS缓冲体系提取羊肉香肠中蛋白质,比较提取液中不溶物质体积,利用SDS-PAGE分析提取液中蛋白的含量和种类,研究不同提取液成分和提取温度对羊肉香肠蛋白提取效果的影响,为SDS-PAGE法研究加热对肉蛋白的影响提供蛋白提取方法。结果表明,当SDS浓度为4%时,1 mmol·L^-1DTT和1%DTT对肉蛋白提取效果影响不明显,但当SDS浓度为2%时,1 mmol·L^-1 DTT和1%DTT对肉蛋白提取效果影响非常明显,这说明SDS和DTT对肉蛋白提取效果有影响,并且两者对提取效果可能存在相互作用。尿素对肉蛋白提取效果影响明显,尿素浓度越高,提取效果越好。缓冲液体系对肉蛋白提取效果影响明显,Tris-HCl缓冲液提取羊肉蛋白的效果更好,但无法用BCA定量,不便于随后SDS-PAGE上样时蛋白定量的需要,因此选用PBS缓冲溶液。此外,提取时置于4℃冰箱中过夜对香肠蛋白提取效果有增强作用。本试验结果可为SDS-PAGE法研究加热对肉蛋白影响时蛋白提取方法提供一定依据。Mutton sausage protein was extracted by some solutions with different concentrations of SDS, DTT and urea in Tris Hcl or PBS buffer system at different temperatures. By comparing the insoluble matter volume and analysis of the content and types of proteins in SDS-PAGE electrophoretogram, the effect of extract ingredients and extract temperature on mutton sausage protein extraction was studied to supply protein extraction method for SDS-PAGE method studing the effect of heating on the meat protein. The results showed that when SDS concentration was 4%, 1 mmol·L^-1 DTT and 1%DTT had no significant effect on the extraction effect of meat protein, but when SDS concentration was 2%, 1 mmol·L^-1 DTT and 1%DTT had a significant effect on the extraction effect of meat protein, which indicated that SDS and DTT had an effect on the extraction effect of meat protein, and they may have an interaction effect on the extraction effect. The effect of urea on the extraction of meat protein was obvious. The higher the concentration of urea, the better the extraction effect was. The buffer liquid system had a significant influence on the extraction effect of meat protein. The Tris-HCl buffer solution had a better extraction effect on mutton protein, but it could not be quantified with BCA, which was not convenient for protein quantification when SDS-PAGE was subsequently applied. Therefore, PBS buffer solution was selected. In addition, the effect of sausage protein extraction was enhanced when it was placed in a refrigerator at 4 ℃ overnight. The results of this experiment can provide some basis for the study of the protein extraction method of meat protein under the influence of heating by SDS-PAGE method.

关 键 词：蛋白 提取效果 羊肉 香肠 蛋白浓度 

分 类 号：TS251.5+3[轻工技术与工程—农产品加工及贮藏工程]