为了给深海鱼类提取蛋白质的深加工提供参考，以三文鱼、狭鳕、比目鱼、小黄鱼和带鱼五种深海鱼为试验材料，采用酸碱法提取鱼肉中蛋白质，通过SDS-PAGE(聚丙烯酰胺凝胶电泳）分析，研究了提取蛋白质的亚基构成及其相对含量.结果表明，（1）五种鱼的提取蛋白质电泳图谱差异较大，分别由不同数量和不同分子量的亚基构成.三文鱼、狭鳕、比目鱼、黄鱼和带鱼的亚基数量分别为14、13、13、14和12个；（2）五种鱼的提取蛋白质的亚基相对平均含量变异范围为7.15～8.35%，变异系数变异范围为38.15～78.63%.亚基相对含量大于10%的较大亚基的数量和分子量因鱼的种类而异.五种鱼的提取蛋白质亚基数量、分子量和相对含量均存在差异，说明其蛋白质构成不同，因而可能有不同的营养价值.%In order to provide reference for deep processing of deep-fish extracted protein, the subunits content and compositions of extracted protein from five deep-sea fish which included salmon, pollock, halibut, yellow croaker and trichiurus japonicas by SDS-PAGE. The results showed that (a)there existed various subunits with amounts and molecular in electrophoresis map of protein extracted from five fish.(b)the various rang of average relative content of subunits and coefficient of variation(C.V) were from 7.15 to 8.35%, from 38.15 to 78.63%, respectively. Then, the nutrient value of five fish protein may be different for their subunit amount and molecular.
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