| 尿素-SDS-PAGE显示干酪成熟过程中酪蛋白降解生成的小分子多肽 |
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| 引用本文： | 郑小平,陈有容,郭本恒.尿素-SDS-PAGE显示干酪成熟过程中酪蛋白降解生成的小分子多肽[J].乳业科学与技术,2002,25(2):7-9. |
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| 作者姓名： | 郑小平 陈有容 郭本恒 |
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| 作者单位： | 1. 上海水产大学食品学院,上海,200090
2. 上海光明乳业股份有限公司技术中心,上海,200072 |
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| 摘 要： | 本文采用尿素－SDS－PAGE对多肽标准品MarkerI(2512-16949）的分子量进行了测定，并对干酪成熟过程中酪蛋白降解生成的小分子多肽进行了分析。结果表明，采用16％T，6C物分离胶，6％T，3％C的浓缩胶，6 mol/L的尿素分析系统能清楚地显示分子量为2512－16949的小分子多肽，多肽标准品的直线回归系数R^2=0.9948，样品在固定，染色和脱以过程中不易扩散丢失，不需特殊染色方法，该法是显示小分子多肽物质的简单，快速，有效的方法。对成熟30天的霉菌干酪样品进行分析结果表明，样品中的酪蛋白降解后生成了大量的小分子多肽物质（分子量＜100000Da).
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| 关 键 词： | 尿素－SDS－PAGE 干酪成熟 酪蛋白降解 小分子多肽 |
| 文章编号： | 1671-5187(2002)02-0007-03 |
| 修稿时间： | 2002年3月28日 |
The use of Urea-SDS-PAGE in mapping peptides with low molecular weight produced from casein degradation during cheese ripening |
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| Zheng Xiaoping,Chen Yourong,Guo Benheng.The use of Urea-SDS-PAGE in mapping peptides with low molecular weight produced from casein degradation during cheese ripening[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2002,25(2):7-9. |
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| Authors: | Zheng Xiaoping Chen Yourong Guo Benheng |
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| Abstract: | In this paper the molecular weight of Protein standard of Marker I (2512Da-16949Da) was determined by Urea-SDS-PAGE, and peptides with low molecular weight which produced from casein degradation during cheese ripening was investigated. The gel system consist of separation gel (16%T,6% C), stacking gel (6%T, 3%C) and 6mol/L Urea was effective in separating protein Marker I,the linear coefficient was equal to 0.9948. The sample was stable in the separating system, sample dispersion may not happen, and no special dyeing method is needed, it is effective and convenient in separating peptides with low molecular weight. The results of 30 days mold-ripening cheese revealed that many peptides with low molecular weight (below 10,000 Da) were released from casein degradation. |
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| Keywords: | SDS-PAGE peptides with low molecular weight casein degradation cheese ripening |
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