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題名 | Study of Interactions between Polysaccharides and Antarcitc Krill Muscle Proteins=多醣類與南極蝦肌肉蛋白質交互作用之研究 |
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作者 | 陳昭誠; 張鴻民; 大村浩久; Chen, Chao-cheng; Chang, Hung-min; Omura, Hirohisa; |
期刊 | 食品科學 |
出版日期 | 19960200 |
卷期 | 23:1 1996.02[民85.02] |
頁次 | 頁117-125 |
分類號 | 346.217 |
語文 | eng |
關鍵詞 | 多醣類; 南極蝦肌肉蛋白質; 交互作用; Polysaccharides; Antarctic krill muscle proteins; Interaction; |
中文摘要 | 以SDS-電氣泳動法及Sephacry1膠過濾法探討多醣類(褐藻膠,k-鹿角菜膠,λ-鹿角菜膠,果膠,甲基纖維素,關華豆膠,黃耆膠,三仙膠,阿拉伯膠)與南極蝦(Euphausia superba)肌肉蛋白質的交互作用。多醣類中僅褐藻膠,k-鹿角菜膠,λ-鹿角菜膠與蛋白質有明顯作用。當南極蝦肌肉蛋白質(7.25mg/ml)與1%褐藻膠,k-鹿角菜膠及λ-鹿角菜膠分別以1:6,1:4,1:4(v/v)混合作用時,SDS-電泳圖上之肌動凝蛋白重鏈完全消失。肌肉蛋白質之膠過濾圖形亦隨著混合液中褐藻膠的濃度而改變,此二結果均顯示此些多醣類與蛋白質有交互作用之可能性。 |
英文摘要 | Reactions of polysaccharides (Na-alginate, x-carrageenan, λ-carrageenan, pectin, CMC, guar gum, tragacanth gum, xanthan gum and Arabic gum) with Antarctic krill (Euphausia superba) muscle proteins were investigated using SDS-PAGE and Sephacryl column chromatography. Of the polysaccharides tested, only Na-alginate, x-carrageenan and λ-carrageenan reacted with krill muscle poteins. The myosin heavy chain bands in densitograms were undetectable when krill protein solution (7.25 mg/mg) was reacted and complexed with 1% Na-alginate, x-carrageenan and λ-carrageenan and λ-carrageenan in 1:6, 1:4 and 1:4 ratios (v/v), respectively. The elution patterns of krill proteins were also altered by the concentrations of Na-alginate. Those results indicated that Na-alginate, x-and λ-carrageenan were possibly reacted with krill muscle preteins. |
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