食品工业科技Issue(11)：65-67,71,4.
SDS-PAGE法检测动物肌肉蛋白质加热终点温度的研究
Research on identification of the endpoint temperature of animal tissue protein through sodium dodecyl sulfate-polyacrylamide gel electrophoresis
摘要
Abstract
In order to identify the degree of thermal denaturation of animal tissue protein,five kinds of animal fresh muscle tissue including pork,beef,mutton,chicken and fish were heated with different temperature（fresh without heating,50,60,70,80,90,100℃）,and then the protein extracted from samples were detected by SDS-PAGE.The results showed if the same animal muscle tissues were heated with different temperature,the electrophoretograms had significant differences.The amounts of electrophoresis strips decreased with the increasing of temperature.The electrophoretograms of three kinds of animal tissues including pork,beef and mutton,changed no more,when the temperature reached 80℃.So it was concluded that this temperature was heating endpoint temperature（EPT）of them.When the temperature reached 70℃,the tissue electrophoretograms of chicken and fish changed no more,so it was concluded that 70℃ was the EPT of chicken and fish.Also if the different animal muscle tissues were heated with the same temperature,the electrophoretograms of pork,beef and mutton were similar,but had significant differences with chicken and fish.关键词
十二烷基磺酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）/加热终点温度/蛋白质热变性/动物肌肉Key words
sodium dodecyl sulfate-polyacrylamide gel electrophoresis（SDS-PAGE）/endpoint temperature（EPT）/thermal denaturation of protein/animal muscle分类
轻工纺织引用本文复制引用
董佩谕,孙京新,徐幸莲,黄明,冯婷,王翠燕..SDS-PAGE法检测动物肌肉蛋白质加热终点温度的研究[J].食品工业科技,2011,(11):65-67,71,4.基金项目
“十一五”国家863计划重点项目 （）
国家肉鸡产业技术体系 （）
国家特色专业建设项目 （）
青岛农业大学食品科学与工程学院大学生创新项目 （）
