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首页> 外文期刊>European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A >SDS-PAGE of salted anchovies (Engraulis encrasicholus L) during the ripening process
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SDS-PAGE of salted anchovies (Engraulis encrasicholus L) during the ripening process

机译：腌制凤尾鱼（Engraulis encrasicholus L）成熟过程中的SDS-PAGE

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摘要

Changes in the muscle proteins during the ripening of salted anchovies have been examined using sodium dodecyl sulphate polyacrylamide gel electrophoresis. The chemical changes occurring in the muscle proteins of anchovy during the ripening process were related to the degradation of the myofibrillar structure of the muscle. In spite of a considerable protein degradation the ripened salted anchovy maintained its structure and was easily cut into fillets. Hydrolysis of muscle proteins was significantduring the first 6 weeks. Proteins of molecular weight higher than 35 kDa were more likely to be hydrolysed. Myosin heavy chains were the most sensitive myofibrillar protein. #alpha#-Actinin, actin and tropomyosin were more resistant to enzymatic degradation. Due to protein build-up of peptides resulting from the breakdown of the higher molecular proteins, it was difficult to measure changes in the myosin light chains and troponin sub-units.
机译：已使用十二烷基硫酸钠聚丙烯酰胺凝胶电泳检查了盐腌凤尾鱼成熟过程中肌肉蛋白质的变化。在成熟过程中，an鱼肌肉蛋白中发生的化学变化与肌肉肌原纤维结构的降解有关。尽管蛋白质降解显着，但成熟的盐腌凤尾鱼仍保持其结构，很容易切成鱼片。在最初的6周内，肌肉蛋白质的水解作用显着。分子量高于35 kDa的蛋白质更容易被水解。肌球蛋白重链是最敏感的肌原纤维蛋白。 ＃α＃-肌动蛋白，肌动蛋白和原肌球蛋白对酶促降解更有抵抗力。由于较高分子蛋白质的分解导致肽的蛋白质积累，因此难以测量肌球蛋白轻链和肌钙蛋白亚基的变化。

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