Figure of protein bands by electrop

Figure of protein bands by electrophoreses SDS-PAGE method with molecule weight basic of fresh meat, kalio
meat and rendang meat show in Figure 1.
The result show that the protein band increase from 15 bands in fresh meat, become 16 in kalio meat and 17 in
rendang meat. The increase of protein band, because of the long period process in high temperature (63 - 93°C, 6
hours) brake the polypeptide chain and make a new polypeptide with lower molecule weight.

Hasil (Bahasa Indonesia) 2:

Gambar pita protein dengan metode elektroforesis SDS-PAGE dengan dasar berat molekul daging segar, kalio
daging dan rendang daging acara pada Gambar 1.
Hasil penelitian menunjukkan bahwa peningkatan pita protein dari 15 band di daging segar, menjadi 16 dalam daging kalio dan 17 di
daging rendang. Peningkatan band protein, karena proses lama di suhu tinggi (63-93 ° C, 6
jam) rem rantai polipeptida dan membuat polipeptida baru dengan berat molekul rendah.