非标记液质联用法测定市售鸡肉和猪肉的蛋白组

摘要

Label-free liquid chromatography-mass spectrometry was employed for proteome profiling of commercial chicken and pork in present study.In addition,the differences in the variety and amounts of small peptides between fresh and cooked samples of both meat species were compared.The results showed that fresh chicken mainly contained 100 kD proteins with a pI ranging from 6 to 11.Most proteins in chicken soap ranged between 10 kD and 150 kD and revealed a pI of 4-9.Fresh pork also mainly contained 100 kD proteins with an pI ranging from 6 to 11.Most proteins in pork soap were 10-100 kD and had a pI of 3-9.Hence,similarly processed samples of different meat species differed in the proteome,suggesting indexes obtained in proteome profiling can provide a new strategy for meat quality evaluation.%采用非标记液质联用法对市售鸡肉和猪肉样品进行蛋白组测定,比较两种肉在新鲜和熬煮后的小肽种类、量的相对变化。结果显示新鲜鸡肉的蛋白主要是大于100kD的蛋白,pI值范围为6～11;而鸡肉汤中蛋白主要是10～150kD,pI值范围为4～9;新鲜猪肉的蛋白主要是大于100kD的蛋白,pI值范围为6～11,与鸡肉相似;而猪肉汤中蛋白主要是10～100kD,pI值范围为3～9。显示了不同肉材质在相似加工中,其蛋白组的变化会有所不同,根据这些不同,提示由蛋白组测试提取出的指标可为肉质量的评价提供新的评价方式。