| 鲍鱼腹足肌原纤维蛋白的组成及其性质 |
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| 引用本文： | 王耀耀,朱蓓薇,董秀萍,叶文秀,肖桂华.鲍鱼腹足肌原纤维蛋白的组成及其性质[J].大连工业大学学报,2011,30(3):183-186. |
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| 作者姓名： | 王耀耀 朱蓓薇 董秀萍 叶文秀 肖桂华 |
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| 作者单位： | 大连工业大学食品学院,辽宁大连,116034 |
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| 基金项目： | 国家"十一五"科技支撑计划项目，国家高技术研究发展计划(863计划)项目 |
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| 摘 要： | 采用SDS-PAGE分析了鲍鱼腹足肌原纤维蛋白的组成,并考察了温度、pH和离子强度对鲍鱼腹足肌原纤维蛋白溶液浊度和溶解度的影响。结果表明,鲍鱼腹足肌原纤维蛋白主要含有肌球蛋白、肌动蛋白、副肌球蛋白和原肌球蛋白。随着加热温度的升高,鲍鱼腹足肌原纤维蛋白的浊度上升、溶解度降低,且温度在40~50℃时浊度和溶解度变化明显;pH在5.5~6.0时,蛋白的浊度急剧下降而溶解度急剧升高;随着离子强度的增加蛋白的浊度下降、溶解度升高,离子强度在0.2~0.4 mol/L时浊度和溶解度变化明显。
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| 关 键 词： | 鲍鱼 肌原纤维蛋白 浊度 溶解度 十二烷基磺酸钠-聚丙烯酰胺凝胶电泳 |
Constituent and characterization of myofibrillar protein from abalone |
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| WANG Yao-yao,ZHU Bei-wei,DONG Xiu-ping,YE Wen-xiu,XIAO Gui-hua.Constituent and characterization of myofibrillar protein from abalone[J].Journal of Dalian Dalian Polytechnic University,2011,30(3):183-186. |
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| Authors: | WANG Yao-yao ZHU Bei-wei DONG Xiu-ping YE Wen-xiu XIAO Gui-hua |
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| Affiliation: | School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China |
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| Abstract: | The composition of and the solution turbidity and solubility of myofibrillar protein extracted from abalone(Haliotis Hiscus Hannai Ino) was investigated.The electrophoretic patterns indicated that abalone myofibrillar protein mainly contained myosin,paramyosin,actin and tropomyosin.The turbidity was increased but the solubility was decrease with the increasing temperature,particularly from 40 to 50 ℃.The turbidity was decreased but the solubility was increased significantly at pH 5.5-6.0 and the same result was obtain when the ionic strength was increased from 0.2 to 0.4 mol/L. |
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| Keywords: | abalone myofibrillar protein turbidity solubility SDS-PAGE |
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