摘要
建立用SDS-聚丙烯酰胺凝胶电泳法(SDS-PAGE)测定大蒜功能性蛋白的组成及相对分子质量(M r)。通过电泳考察大蒜冻干粉中的蛋白组分,对标准蛋白进行直线回归分析,确定大蒜冻干粉中功能性蛋白的相对分子质量。此法供试品的处理方便、用量少,分离胶(交联度为10.0%,丙烯酰胺总浓度为3.0%)中能较清晰显示相对分子质量低的蛋白条带,是一种测定相对分子质量低蛋白较好的方法。
An electrophoresis method for analyzing composition and molecular weights of the functional protein in garlic was to established. The molecular weights of the protein were determined by linear regression analysis based on the results from protein constituent and relative molecular weight of the powder with SDS - polyacrylamide gel electrophoresis （ SDS - PAGE） method. Separation gel at higher acrylamide concentration（ 10.0% T, 3.0% C） was a useful method for analysis of low molecular peptides due to the ability of displaying clear bands.
出处
《广州化工》
CAS
2011年第14期99-101,共3页
GuangZhou Chemical Industry
基金
国家外国专家局引进国外技术
管理人才项目(No:G20054300001)
关键词
大蒜功能性蛋白
SDS—PAGE
相对分子质量
膜分离
超氧化物歧化酶(SOD)
functional protein of garlic
sodium dodecyl sulfate- polyacrylamide gel electrophoresis
molecular weight
membrane separation
superoxide dismutase
