Al-Khanak H, Spasova D
Vet Med Nauki. 1982;19(8):92-8.
Investigated was the fate of proteins in some yolk extenders--NN (Nagasse--Niva), GH18 (after Kichev), Zr (after Zlatarev), and ZhGTs (after Milovanov)--following heat treatment. Centrifugation at 14 000 rpm of untreated extenders (NN, GH18, Zr, and ZhGTs was found to lead to the strong drop of proteins of the start with NN and GH18, whereas there was no change in the proteins of the start with Zr and ZhGTs. The heat denaturation of the four extenders at 55 degrees C, 60 degrees C, and 65 degrees C for 30 min. and their centrifugation at 14 000 for 40 min. resulted in the change of proteins--most strongly expressed with the proteins of the start and those immediately in front of it with Zr and ZhGTs. The changes in the protein macromolecules of the four extenders were best expressed at the heat denaturation for 30 min. at 70 degrees C. The densitometric profiles were strongly simplified with Zr and ZhGTs, at which first group proteins (of the front) completely disappeared. NN and GH18 changed but slightly. Second and third group proteins of NN and GH18 showed high stability as against the remaining proteins. With Zr and ZhGTs most stable proved the proteins of the second group. The strong drop of the percent share of the start proteins of NN and GH18 and the disappearance of first group proteins of Zr and ZhGTs was associated with essential denaturation changes that affected adversely the structure of protein macromolecules.
研究了某些蛋黄稀释剂——NN（蔗渣-尼瓦）、GH18（基切夫之后）、Zr（兹拉塔列夫之后）和ZhGTs（米洛瓦诺夫之后）——热处理后蛋白质的命运。对未处理的稀释剂（NN、GH18、Zr和ZhGTs）以14000转/分钟进行离心，发现NN和GH18起始的蛋白质含量大幅下降，而Zr和ZhGTs起始的蛋白质没有变化。将四种稀释剂在55℃、60℃和65℃下加热变性30分钟，然后以14000转/分钟离心40分钟，导致蛋白质发生变化——Zr和ZhGTs中起始的蛋白质及其紧邻的蛋白质变化最为明显。四种稀释剂的蛋白质大分子变化在70℃加热变性30分钟时表现得最为明显。Zr和ZhGTs的光密度图谱大幅简化，其中第一组（前面的）蛋白质完全消失。NN和GH18变化较小。NN和GH18的第二组和第三组蛋白质相对于其余蛋白质表现出较高的稳定性。Zr和ZhGTs中第二组蛋白质最稳定。NN和GH18起始蛋白质百分比的大幅下降以及Zr和ZhGTs第一组蛋白质的消失与影响蛋白质大分子结构的基本变性变化有关。
