頁籤選單縮合
題 名 | 加壓與加熱對豬肉蛋白質電泳行為的影響=Studies on the Effects of Pressurization and Heat Treatments on SDS-PAGE Behavior of Porcine Muscle Protein |
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作 者 | 劉登城; 林敬堯; 陳明造; | 書刊名 | 中華農學會報 |
卷 期 | 184 1998.12[民87.12] |
頁 次 | 頁109-121 |
分類號 | 473.6 |
關鍵詞 | 蛋白質電泳行為; 旋光素T; 輕鏈肌球蛋白; 肌漿蛋白質; SDS-PAGE behavior; Troponin-T; Myosin light chain; Sarcoplasmic protein; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗主要目的,在探討鹽之濃度、高壓及加熱處理等對豬肉形成凝 膠後經SDS-PAGE進行蛋白質電泳之行為,以瞭解高壓與加熱對肌肉蛋白質的 影響。 試驗結果發現,豬肉蛋白質之SDS-PAGE電泳行為顯示,當加壓至3,000 kg/cm 以上,肌原纖維蛋白質中之旋光素T、輕鏈肌球蛋白1、輕鏈肌球蛋白 3及肌漿蛋白質中,分子量大於55kDa以上的蛋白質,有逐漸消失的現象。食 鹽濃度之增加,有加速這些蛋白質的消失效果。當壓力增加至5,000kg/cm 時, 這些蛋白質幾乎完全消失。加熱處理則會使肌原纖維蛋白質中之輕鏈肌球蛋白 3及肌漿蛋白質中分子量大於55kDa以上的蛋白質消失;而食鹽濃度之增加亦 會加快這些蛋白質的消失。 |
英文摘要 | The purpose of this study was to investigate the SDS-PAGE behavior of porcine muscle protein after pressurization and heating. Results were as follows: When pressure higher than 3,000 kg/cm , troponin-T, myosin light chain 1, myosin light chain 3 of myofibrillar protein and the components of molecular weight above 55 kDa in the sarcoplasmic fraction gradually disappeared from the SDS-polyacrylamide gradient gel electrophoretogram. These components in muscle disappeared increasingly with salt concentration. Pressure up to 5,000 kg/cm , all these protein fractions almost disappeared in SDS-PAGE electrophoretogram. However, in heat treatment, myosin light chain 3 in myofibrillar and the components of molecular weight above 55 kDa in the sarcoplasmic fraction also seemed to disappear. These components in muscle also disappeared with salt concentration. |
本系統中英文摘要資訊取自各篇刊載內容。