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| Comparative Analysis of Water Soluble Protein of Meats from Four Species of Livestock and Poultry |
| ZHAO Bei1, SHAO Biao2,*, CHEN Gang2, HUANG Weidong2 |
1.Rudong Commodities Quality Supervision and Inspection Institute, Nantong 226400, China;
2.Nantong Product Quality Supervision and Inspection Institute, Nantong 226011, China |
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Abstract To systematically compare the differences in protein components of beef, pork, chicken and duck, sodium dodecatyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), native (non-denaturing) polyacrylamide gel electrophoresis (Native-PAGE) and reversed phase high performance liquid chromatography (RP-HPLC) were adopted to analyze the water soluble proteins (WSP) from four species of livestock and poultry. The RP-HPLC chromatograms of four meats exhibited consistent peak positions but different protein contents. Native-PAGE showed obvious differences in protein mobility, while the protein bands in the SDS-PAGE revealed similar distribution of high molecular weights and dissimilar distribution of low molecular weights. Conclusion: There are some differences in charge, content and low molecular weight protein types among water soluble proteins from four different species of meat.
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