SDS-PAGE法分析不同加工方法对鸡蛋蛋白质组成的影响
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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.
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.
引文
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[2]刘保全,张立莹,范圣第.鸡蛋深加工技术[J].农牧产品开发,1999,(6):26~27.
[3]胡久莉.烤蛋的制法[J].吉林畜牧兽医,1998,(10):30.
[4]周大伟.五香熏蛋的制法[J].吉林畜牧兽医,1998,(11):31.
[5]马俪珍,张美玲,孙卫青,等.咸金蛋加工的工艺研究[J].肉类研究,2000,(3):32~35.
[6]彭艳,徐建祥,赵谋明.淀粉对鸡蛋蛋白凝胶特性的影响[J].食品科学,2001,22(4):47~49.
[7]吴红梅,吴春粉,闫运红.五香熏蛋的开发改进[J].肉类工业,2001,(8):21~22.
[8]岳国璋,张富新,胡建红.无铅鸡蛋皮蛋的加工技术研究[J].肉类工业,2001,(2):25~27.
[9]魏明英,胡太健.茶叶鸡蛋干的研制[J].食品研究与开发,2015,(19):89~92.
[10]王秀娟.超声波辅助酱卤鸡蛋加工工艺研究[J].农产品加工月刊,2017,(3):34~35.
[11]杨元元.不同加工条件对卵白蛋白免疫反应性的影响[D].天津:天津科技大学,2016.
[12]李慧慧,佟平,高金燕.降低鸡蛋致敏性的加工方法研究进展[J].食品安全质量检测学报,2017,8(4):1099~1103.
[13]Mann K,Macvek B,Olsen J V.Proteomic analysis of the acid-soluble organic matrix of the chicken calcified eggshell layer[J].Proteomics,2006,6:3801~3810.
[14]D′Ambrosio C,Arena S,Scaloni A,et al.Exploring the chicken egg white proteome with combinatorial peptide ligand libraries[J].Journal of Proteome Research,2008,7:3461~3474.
[15]Farinazzo A,Restuccia U,Bachi A,et al.Chicken egg yolk cytoplasmic proteome,mined via combinatorial peptide ligand libraries[J].Journal of Chromatography A,2009,1216:1241~1252.
[16]Mann K.Proteomic analysis of the chicken egg vitelline membrane[J].Proteomics,2008,(8):2322~2332.
[17]杨国武,林霖,赖心田,等.市售鸡蛋蛋白质图谱分析与真伪调查[J].食品工业科技,2010,(1):380~383.
[18]吴序栎,杨志华,刘志刚,等.鸡蛋过敏原分离、鉴定与纯化[J].中国公共卫生,2009,25(1):127~128.