PENGARUH TINGKAT SUHU PEMANASAN PADA BERBAGAI STRAIN AYAM PETELUR YANG BERBEDA TERHADAP PROFIL FRAKSI PROTEIN TELUR DENGAN MENGGUNAKAN SDS – PAGE (Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis )

Abstract

The research had been conducted at August 2011 in Biology Molecular
Laboratory of Mathematic and Natural Science Faculty and Central Laboratory of
Brawijaya State University. The aim of the research was to know whole egg
protein characteristic of hen eggs from diferent strain and influence of heating
temperature to the change of protein characteristic. The material of the research
was infertile eggs from different strain breeds namely Lohman hen egg, Hubbard
hen egg and Isa Brown hen egg. The used method analytical study such as
experiment of several treatment effect. The treatment were: control (P0) unheated
egg; the first treatment (P1) egg heated at 63 ºC, the second treatment (P2) egg
heated at 100 ºC. The variable measured was protein characteristic. The
ovalbumin is a heat stable protein which that detected as thiny band after heating
treatment up to 100 ºC. The characterized protein band of eggs yolk was Apo
LDL, pd-LDL, α-phosvitin, vitelin major, phosvitin minor, and vitelin minor. The
Lohman hen egg is almost detected all kinds of protein.

Key words: protein characteristic, strains hen egg, whole egg.