摘要
目的:分析条斑紫菜的油脂与蛋白质组成;方法与结果:采用高效液相色谱法分析条斑紫菜蛋白的组成,并采用十二烷基磺酸钠-聚丙烯酰胺凝胶电泳分析其相对分子量;发现其主要由EPA和DHA组成,条斑紫菜蛋白主要由相对分子量分别为38kDa和42kDa2个组分组成。
Objective： GC analysis of Porphyra yezoensis oil showed that there are two main ingredients in the oil, they are EPA and DHA. Method and conclusion：The determination of Porphyra yezoensis protein with High Performance Liquid Chromatography and SDS-PAGE showed that the protein molecule is mainly composed nf two subunits whose molecular weights are 38 kDa and 42 kDa, respcctively.
出处
《食品与机械》
CSCD
北大核心
2007年第6期76-78,共3页
Food and Machinery
基金
江苏省高技术研究项目(项目编号:BG2003319)
关键词
条斑紫菜
油脂
蛋白质
测定
Porphyra yezocnsis
Oil
Protein
Component
