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題 名 | Proteins of Linseed(Linum Usitatissimum L.), Extraction and Characterization by Electrophoresis=亞麻種子內蛋白質之萃取與電泳定性 |
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作 者 | Sammour,Reda Helmy; | 書刊名 | Botanical Bulletin of Academia Sinica |
卷 期 | 40:2 1999.04[民88.04] |
頁 次 | 頁121-126 |
分類號 | 341.94 |
關鍵詞 | 白蛋白; 球蛋白; 分子量; 雙向電泳; Albumin; Globulin; Kilodalton; kDa; 2-mercaptoethanol; 2-ME; Molecular weights; MWs; Two dimension-PAGE; 2-D SDS-PAGE; |
語 文 | 英文(English) |
中文摘要 | 亞麻種子內蛋白質進行定性及定量分析 , 定性分析主要利用一系列的電泳技術包括sodium dodecyl-sulphate polyacrylamide gel electrophoresis (SDS-PAGE) 、 sodium dodecylsulphate porosity gradient polyacrylamide gel electrophoresis (SDS-Poro-P AGE) 、 twoo dimension sodium dodecylsulphate polyacrylamide gel electrophoresis (2-D SDS-PAGE) 、 isoelectric focusing及mapping gels 。利用水、緩衝液、尿素、及SDS萃取種子內蛋白質 , 並在非還原狀態下以SDS-PAGE及Por0.SDS-PAGE分析 , 結果顯示有六個主要蛋白質帶 , 分子量分別為55kDa 、 5OkDa、 47kDa、 45kDa、3kDa及4l kDa以2-mercaptoethanol還原後 , 這些蛋白質帶形成大的具酸性分子量約為4OKDa及小的具鹼性分子量約為2OKDa之序列 (chains) 。亞麻種子內蛋白質之pI值 , 分布在所使用之pH3-lO範圍內 , 以mapping gels分析顯示這些 主要蛋白質帶也是相當異質化。定量分析種子麵粉內不同種類蛋白質含量,白蛋白、球蛋白、醇溶蛋白、和穀蛋白含量分別為197±19、 196±12 、32±7及的65±6mg/g 。 |
英文摘要 | The seed proteins of linseed (Linum usitatissimum L.) were qualitatively and quantitatively analyzed. Qualitative studies were carried out using an array of electrophoretic techniques, including sodium dodecylsulphate polyacrylamide gel electrophoresis (SDS-PAGE), sodium dodecylsulphate porosity gradient polyacrylamide gel electrophoresis (SDS-Poro-PAGE), two dimension sodium dodecylsulphate polyacrylamide gel electrophoresis (2-D SDS-PAGE), isoelectric focusing, and mapping gels. Electrophoretic patterns of the proteins extracted with water, buffer, urea, and SDS, and analyzed on SDS-PAGE and Poro-SDS-PAGE under non-reducing conditions, showed six major bands with MWs of 55 kDa, 50 kDa, 47 kDa, 45 kDa, 43 kDa and 41 kDa. After reduction with 2-mercaptoethanol (2-ME), these bands gave rise to large acidic chains with MWs around 40 kDa and small basic chains with MWs around 20 kDa. The pl-values of linseed proteins are distributed over the pH range used, namely pH 3-10. Mapping gels showed that the major bands were highly heterogeneous. Quantitative estimation of the different protein species in the seed flour indicated that the contents of albumin, globulin, prolamin, and glutelin were 197 ± 19, 196 t 12, 32 t 7, and 65 ± 6 mg/g seed flour, respectively. |
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