摘要
在１４～２４℃温度范围内，随着温度上升，蛋白质含量实测值与理论值差异逐渐减少；温度高于２４℃时，实测值与理论值基本一致．２４℃时，反应时间少于３ｍｉｎ，实测值低于理论值；反应时间长于３ｍｉｎ，实测值与理论值基本一致．所以Ｂｒａｄｆｏｒｄ法测定蛋白质含量的适宜条件是温度不低于２４℃，反应时间不少于３ｍｉｎ．
With increase in temperature from 14 to 24℃,the difference between the measured and theoretical values of protein content is reduced.The measured value is in line with the theoretical value of protein content when temperature is higher than 24℃.At the temperature of 24℃ the measured value of protein content is lower than the theoretical value when reaction time is shorter than three minutes;the measured value is in line with the theoretical value when reaction time is longer than three minutes.The results indicate that the optimum conditions for measurement of protein content by Bradford method is that temperature is above 24 ℃ and reaction time exceeds three minutes.
出处
《四川师范学院学报（自然科学版）》
1998年第2期198-200,共3页
Journal of Sichuan Teachers College(Natural Science)
