用 SDS-PAGE 定量分析鲜肉肽与陈化时间和味道强度的关系。
Quantification of fresh meat peptides by SDS-PAGE in relation to ageing time and taste intensity.
机构信息
Department of Animal Production, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium.
出版信息
Meat Sci. 2004 Jun;67(2):281-8. doi: 10.1016/j.meatsci.2003.11.001.
The extraction and quantification of fresh meat peptides in the molecular weight (MW) range between 3 and 17 kDalton (kDa) was examined, as well as their evolution during post-mortem ageing and their relation to taste intensity. Using a Tricine-sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) method, quantification of fresh meat peptides in this MW range was possible. Correlation coefficients higher than 0.98 were found between the absolute amounts of peptides loaded on the gel and the measured amounts expressed as cytochrome c equivalents. In contrast to the extraction in the presence of SDS, extraction with 0.1 N HCl, 3% HClO(4) and 0.9% NaCl only partially recovered peptides present in fresh meat samples in both the 3-10 and 10-17 kDa MW range. A substantial increase in peptide concentration in the 3-17 kDa MW range with time post-mortem in both pork and beef fresh muscle samples was found. For grilled beef longissimus lumborum and semimembranosus samples of different origin and ripening times, both the concentration of the peptides in the 3-10 kDa MW range and the intramuscular fat content were significantly related with taste panel intensity scores, while the correlation with the amount of peptides in the 10-17 kDa MW range was not significant.
对 3 至 17 道尔顿（kDa）分子量范围内的新鲜肉肽进行了提取和定量，并研究了其在死后成熟过程中的演变以及与味觉强度的关系。采用三嗪-十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）方法，可以对该分子量范围内的新鲜肉肽进行定量。发现凝胶上加载的肽的绝对量与以细胞色素 c 当量表示的测量量之间的相关系数高于 0.98。与 SDS 存在下的提取相比，用 0.1 N HCl、3% HClO(4) 和 0.9% NaCl 进行提取仅部分回收了新鲜肉样品中存在的 3-10 和 10-17 kDa MW 范围内的肽。在猪肉和牛肉新鲜肌肉样品中，发现死后时间推移，3-17 kDa MW 范围内的肽浓度显著增加。对于不同来源和成熟时间的烤牛肉腰大肌和半膜肌样品，3-10 kDa MW 范围内的肽浓度和肌内脂肪含量与品尝小组的强度评分显著相关，而与 10-17 kDa MW 范围内的肽含量的相关性则不显著。
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