Characteristics of The Molecular Weight Distribution of The Prion Protein Fractions in Blood and Milk Processing Products

Olga Kriger¹, Andrei  Lisitsyn², Alexander Prosekov¹

¹Federal State-owned Budgetary Educational Institution of Higher Vocational Education “Kemerovo Institute of Food Science and Technology”, 47 Stroiteley Boulevard, 650056 Kemerovo, Russia. ²Federal State-owned Budgetary Scientific Institution “The Gorbatov's All-Russian Meat Research Institute (VNIIMP)” 26 Talalikhina str., 109316  Moscow, Russia.  

DOI : http://dx.doi.org/10.13005/bbra/2007

ABSTRACT: Molecular weight distribution of prion proteins in meat, blood, processed blood products, gelatin, milk, cheese has been studied in a paper.  The obtained electrophoregrams of blood plasma samples indicate the presence of two fractions of blood protein in the range of 30 to 40 kDa. The relative abundance of these proteins in the blood plasma contains 22.06 % of the total, which are 2.15 g/100 g of blood plasma. Electrophoretic separation of gelatin industrial samples, which is obtained by partial hydrolysis of collagen extracted from bones, hides and skins, cores and tendons of cattle, shows a high degree of product purification.  The light fractions of proteins are not detected. The results obtained indicate that the soluble protein fraction of meat and blood plasma has a high degree of infectivity against pathogenic form of prion protein.

KEYWORDS: prions; light fractions; electrophoresis; blood plasma

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