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Improved techniques for separating muscle cell membranes from solubilized muscle proteins.

机译:从溶解的肌肉蛋白质分离肌肉细胞膜的改良技术。

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摘要

A new process solubilizes muscle proteins making it possible to separate membranes with their oxidizable phospholipids. Isolated cod muscle membranes sedimented at 4,000 x g for 15 min at pH 5 or below but not at pH 6 or higher. Isolated membranes added to the supernatant of homogenized muscle solubilized at pH 3 and centrifuged at 10,000 x g for 30 min also sedimented at 4,000 x g for 15 min. This was in contrast to the membranes naturally present in solubilized homogenate. This suggests that factors other than viscosity were involved in sedimentation.; Most membrane phospholipid in cod or herring muscle homogenates solubilized at pH 3 or 10.5 could not be sedimented by centrifugation at 4,000 or 10,000 x g for 15 min. Addition of two high Mw chitosans (50--190 and 310--375 kDa) increased membrane removal while two low Mw chitosans (1 and 33 kDa) did not. The high Mw chitosans had to be added prior to solubilization of the muscle homogenates to be effective.; Calcium chloride, and to a lesser extent MgCl2, aided in membrane removal from muscle homogenates solubilized at pH 3 in the presence of citric acid or malic acid but not lactic acid. Adding the citric acid and Ca 2+ before solubilizing the muscle homogenates was needed for the effect. At 1 mM citric acid, 70--80% of the phospholipid and 25--30% of the protein were removed at 10 mM Ca2+. At 8 mM Ca2+ , citric acid showed an optimal effect on phospholipid removal at 5 mM with 90% of the phospholipid and 35% of the protein removed from homogenates solubilized at pH 3. The percentage of phospholipid and protein removed from muscle homogenates solubilized at pH 10.5 increased with increasing Ca 2+ concentrations at 1 mM citric acid. At 8 mM Ca2+, addition of citric acid at 5 mM improved membrane removal from muscle homogenates solubilized at pH 10.5 to about 80% from 58% in its absence. Ca2+ and citric acid might exert their influence by disconnecting linkages between membranes and cytoskeletal proteins and/or aiding in aggregation of the membranes.
机译:一种新的方法可溶解肌肉蛋白,从而可以通过其可氧化的磷脂分离膜。在pH 5或以下但在pH 6或更高时,分离的鳕鱼肌肉膜以4,000 x g沉淀15分钟。将分离的膜添加至在pH 3下溶解的均质肌肉的上清液中,并以10,000 x g离心30分钟,然后以4,000 x g沉淀15分钟。这与溶解的匀浆中天然存在的膜相反。这表明除了粘度以外其他因素也参与了沉淀。在pH 3或10.5下溶解的鳕鱼或鲱鱼匀浆中的大多数膜磷脂无法通过在4,000或10,000 x g下离心15分钟而沉淀。添加两种高分子量的壳聚糖(50--190和310--375 kDa)增加了膜的去除,而两种低分子量的壳聚糖(1和33 kDa)却没有。高分子量的壳聚糖必须在溶解肌肉匀浆之前加入才能有效。在柠檬酸或苹果酸而不是乳酸的存在下,氯化钙和少量的MgCl2有助于从溶解于pH 3的肌肉匀浆中去除膜。为此,需要在溶解肌肉匀浆之前添加柠檬酸和Ca 2+。在1 mM柠檬酸下,在10 mM Ca2 +下去除了70--80%的磷脂和25--30%的蛋白质。在8 mM Ca2 +浓度下,柠檬酸对5 mM的磷脂去除表现出最佳效果,其中90%的磷脂和35%的蛋白质从在pH 3下溶解的匀浆中去除。 10.5M柠檬酸下,Ca 2+浓度增加,则10.5增加。在8 mM Ca2 +下,添加5 mM柠檬酸可改善从pH值为10.5溶解的肌肉匀浆的膜去除,从不存在时的58%增至约80%。 Ca2 +和柠檬酸可能通过断开膜与细胞骨架蛋白之间的键和/或帮助膜聚集而发挥作用。

著录项

  • 作者

    Liang, Yong.;

  • 作者单位

    University of Massachusetts Amherst.;

  • 授予单位 University of Massachusetts Amherst.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 2003
  • 页码 149 p.
  • 总页数 149
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农产品收获、加工及贮藏;
  • 关键词

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