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.
Birincil Dil | İngilizce |
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Bölüm | Araştırma Makaleleri |
Yazarlar | |
Yayımlanma Tarihi | 11 Kasım 2019 |
Yayımlandığı Sayı | Yıl 2019 Cilt: 2 Sayı: 1 |