Royal Jelly and Its SDS-PAGE Electrophoresis Profiles
Abstract
Royal jelly (RJ) is an important functional food, is used for many
purposes. New methods are needed for the practical characterization of royal
jelly. In this preliminary study, SDS-PAGE electrophoretic profiles of royal
jelly proteins were investigated. Raw royal jelly samples were analyzed by
classical SDS-PAGE electrophoresis using 5% and 10% gels. The major protein
spot were obtained at the samples collected same regions. Compared the proteins
with known marker proteins they were between 50 and 80 kDa. Classical SDS-PAGE
electrophoresis alone is not sufficient to determine royal jelly proteins, but
can be used to basic characterization of royal jelly. Furthers electrophoretic
techniques are needed for a better separation.
Keywords
Kaynakça
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