发芽糙米中谷蛋白亚基电泳分析

Electrophoresis Analysis on Glutelin Subunits of Germinated Brown Rice

通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS—PAGE)对发芽糙米、糙米和白米的谷蛋白亚基进行比较分析,采用Scnimage软件对电泳图谱进行处理。结果表明,发芽糙米、糙米和白米谷蛋白中含量较高的各亚基分子量没有太大差别,只是含量不同:含量较低的亚基在分子量和含量上均存在一定的差别。

Glutelin in germinated brown rice, brown rice and polished rice was studied by SDS-PAGE, and elec-trophorogram was analyzed by the software of Scnimage. The analysis results showed that there was no significant difference in the molecular weight (MW) of their main subunits, and difference in the content. But, the molecular weight and content of their minor subunits were simultaneously difference.