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| 題 名 | 豬肉和其他蛋白源之電泳模式行為的比較=Comparison of Electrophoretic Behavior of Pork and Different Protein Sources |
|---|---|
| 作 者 | 陳明造; 魏世明; 劉登城; | 書刊名 | 中華農學會報 |
| 卷 期 | 180 1997.12[民86.12] |
| 頁 次 | 頁1-11 |
| 分類號 | 346.77 |
| 關鍵詞 | 豬肉肉糊; 肉類蛋白源; 非肉類蛋白源; 電泳行為; Pork paste; Meat protein sources; Non-meat protein sources; Electrophoretic behavior; |
| 語 文 | 中文(Chinese) |
| 中文摘要 | 本研究的主要目的在於探討一些可能用於豬肉製品中的肌肉蛋白質源(包括牛肉、 雞肉、兔肉及魚肉),與非肉蛋白質源(包括單離大豆蛋白、小麥筋蛋白、乳清蛋白、酪蛋白鈉 及卵白蛋白)添加在豬肉中藉SDS-PAGE蛋白質電泳模式以檢出豬肉中是否參雜有異種肉類或 非肉類蛋白源。同時亦可瞭解此等蛋白質與豬肉結合的情形。 本試驗中以豬肉為主,肉蛋白質類以1:1(w/w)之比例添加,而非肉蛋白質類則以豬肉重 的2.5%及5%添加。所有的樣品皆添加2.5%的食鹽並在4℃下細切5分鐘後,100℃加熱30 分鐘,以階梯式電泳膠片(7.5%-20% Acrylamind/Bis)進行SDS-PAGE蛋白質電泳行為分析。 結果顯示,由電泳圖上可發現雞肉在97.4-205、45-66及29Kd有比豬肉較高的濃度。另外, 亦可發現雞肉、牛肉及兔肉皆可在低於肌凝蛋白輕鏈2有一明顯的帶存在。鮪魚則具有大於 200Kd之分子,且在45Kd及29Kd附近具有豬肉所沒有之蛋白質分子。而在豬肉與其他肉類蛋 白質之混合物的電泳圖則可發現分別為兩者之電泳圖形互相合併而成。非肉類蛋白質方面, 單離黃豆蛋白之電泳圖上則可發現7S及11S成分。小麥筋蛋白則具有約45、29-45及29Kd 之分子。乳清蛋白則在29Kd附近可發現β-乳球蛋白及α-乳白蛋白,酪蛋白鈉則在29Kd附 近可得γ-casein及α-casein或β-casein。另外,卵白蛋白則可見到在66-97.4Kd與45Kd 附近各有一分子其分別為卵伴白蛋白及卵白蛋白。而在豬肉與這些非肉類蛋白質之混合物的 電泳圖中則可發現分別為兩者之電泳圖形互相合併而成。所有添加5%非肉類蛋白質之電泳圖 形中皆可發現其具有比添加2.5%者較濃的特有分子。 |
| 英文摘要 | The purpose of this study was to investigate the effects of meat protein sources such as chicken, beef, rabbit and tuna, and non-meat protein sources including soy protein isolate, gluten, whey protein, sodium caseinate and egg white on SDS-PAGE electrophoretic behavior of pork paste with these proteins after cooking. The ratio of pork and meat proteins used in this research was 1:1 (w/w). The amount of addition of non-meat proteins was 2.5% or 5%. A 2.5 % NaCl was added to all samples and minced for 5 mm at 4℃, then cooked at 100℃ for 30min. Electrophoretic behavior of all cooked samples were analyzed with 7.5%-20% Acrylamide/Bis slab gel. Results were as follows: A higher concentrate protein subunit of 97.4-205, 45-66 and 29 Kd of chicken and a band existing below myosin light chain of chicken, beef and rabbit were found when compared with pork. Otherwise, a protein subunit which was bigger than 200 Kd and some protein subunits near 45 Kd and 29 Kd only were found in tuna meat. The electrophoretogram of mixture of pork with the others meat proteins were equaled to a combination of pork and the others meat proteins, individually. In electrophoretogram of non-meat proteins, a 7S and 11S molecule were observed in soy protein isolate and a protein subunit of 45, 29-45 and 29 Kd were also found in gluten. A β -lactoglobulin and α-lactalbumin of whey protein, and a γ-casein, β-casein and α- casein of sodium caseinate were existed at near 29 Kd. Otherwise, conalbumin at 66-97 Kd and ovalbumin at 45 Kd of egg white also were observed in the electrophoretogram. A SDS-PAGE electrophoretogram of pork with non-meat protein mixtures were equaled to a combination of pork and non-meat proteins, separately. Some special higher concentrate bands of pork with 5% non-meat proteins were found in electrophoretogram when compared with 2.5% non-meat proteins, separately. |
本系統中英文摘要資訊取自各篇刊載內容。