Protein components of which p I <8.3 and molecular weights 35±2 kD and 25±2 kD may be degradation products of GO isozyme 40±2 kD subunit.But protein band of which p I >8 3 and molecular weight 67&...Protein components of which p I <8.3 and molecular weights 35±2 kD and 25±2 kD may be degradation products of GO isozyme 40±2 kD subunit.But protein band of which p I >8 3 and molecular weight 67±2 kD from the proteins containing GOⅢ and GOⅡ was stable.There was a cross immunoreaction between specific GOⅠ antibody and only 40±2 kD protein band from crude protein of spinach green leaves assayed by SDS PAGE Western blot.Specific antigen from spinach crude protein immunoadsorbed by specific GOⅠ antibody showed four bands with the molecular weights 67±2 kD,40±2 kD,38±2 kD,and 25±2 kD assayed by SDS PAGE, Western blot using the antibody against the protein containing GOⅡ.So 67±2 kD protein could be immunoadsorbed by specific GOⅠ antibody.By native PAGE and SDS PAGE,Western blot using the antibody against the protein containing GOⅡ,rice GOⅡ and a rice 67 kD protein of which p I >8 3 was confirmed to be induced by glycolate substrate.On the results above,a new theory was put forwards that spinach GOⅡ consisted of 67±2 kD and 40±2 kD subunits.展开更多
本实验选择3个不同品种、2种不同成熟度的5个芡实种仁样品,通过SDS-PAGE法及氨基酸分析仪法对其蛋白质亚基结构和氨基酸组成进行了初步分析。结果表明,刺芡(成熟)种仁蛋白质含量显著高于苏芡(成熟)(p≤0.05),且刺芡(成熟)种仁蛋白质中...本实验选择3个不同品种、2种不同成熟度的5个芡实种仁样品,通过SDS-PAGE法及氨基酸分析仪法对其蛋白质亚基结构和氨基酸组成进行了初步分析。结果表明,刺芡(成熟)种仁蛋白质含量显著高于苏芡(成熟)(p≤0.05),且刺芡(成熟)种仁蛋白质中必需氨基酸、甜味和鲜味氨基酸含量也高于苏芡(成熟),说明刺芡在营养和口感上要优于苏芡。SDS-PAGE的分析结果显示,芡种仁总蛋白中分离出约20条谱带,相对分子质量在16.24~82.04 k Da之间。其中分子量35.9 k Da左右基含量最高,是芡实总蛋白中最主要亚基。芡实蛋白质中的水溶性蛋白含量很少,且不同成熟度样品间差异很大,苏芡(嫩)和淮芡(嫩)中均未检出水溶性蛋白。品种间醇溶性蛋白质亚基组成差异较大,碱溶性蛋白质亚基及分子量分布品种间和成熟度间差异不大。展开更多
基金国家自然科学基金 (No .3 980 0 0 0 9)广东省自然科学基金 (No .0 114 6 9)资助
文摘Protein components of which p I <8.3 and molecular weights 35±2 kD and 25±2 kD may be degradation products of GO isozyme 40±2 kD subunit.But protein band of which p I >8 3 and molecular weight 67±2 kD from the proteins containing GOⅢ and GOⅡ was stable.There was a cross immunoreaction between specific GOⅠ antibody and only 40±2 kD protein band from crude protein of spinach green leaves assayed by SDS PAGE Western blot.Specific antigen from spinach crude protein immunoadsorbed by specific GOⅠ antibody showed four bands with the molecular weights 67±2 kD,40±2 kD,38±2 kD,and 25±2 kD assayed by SDS PAGE, Western blot using the antibody against the protein containing GOⅡ.So 67±2 kD protein could be immunoadsorbed by specific GOⅠ antibody.By native PAGE and SDS PAGE,Western blot using the antibody against the protein containing GOⅡ,rice GOⅡ and a rice 67 kD protein of which p I >8 3 was confirmed to be induced by glycolate substrate.On the results above,a new theory was put forwards that spinach GOⅡ consisted of 67±2 kD and 40±2 kD subunits.
文摘本实验选择3个不同品种、2种不同成熟度的5个芡实种仁样品,通过SDS-PAGE法及氨基酸分析仪法对其蛋白质亚基结构和氨基酸组成进行了初步分析。结果表明,刺芡(成熟)种仁蛋白质含量显著高于苏芡(成熟)(p≤0.05),且刺芡(成熟)种仁蛋白质中必需氨基酸、甜味和鲜味氨基酸含量也高于苏芡(成熟),说明刺芡在营养和口感上要优于苏芡。SDS-PAGE的分析结果显示,芡种仁总蛋白中分离出约20条谱带,相对分子质量在16.24~82.04 k Da之间。其中分子量35.9 k Da左右基含量最高,是芡实总蛋白中最主要亚基。芡实蛋白质中的水溶性蛋白含量很少,且不同成熟度样品间差异很大,苏芡(嫩)和淮芡(嫩)中均未检出水溶性蛋白。品种间醇溶性蛋白质亚基组成差异较大,碱溶性蛋白质亚基及分子量分布品种间和成熟度间差异不大。
