番茄果实中蛋白质的提取和双向电泳条件的优化

被引：9

作者：

卢丞文

潘晓琪

田慧琴

罗云波

朱本忠

机构：

[1] 中国农业大学食品科学与营养工程学院

来源：

食品科技 | 2010年 / 35卷 / 10期

关键词：

番茄果实; 蛋白质组; 双向凝胶电泳;

D O I：

10.13684/j.cnki.spkj.2010.10.061

中图分类号：

S641.2 [番茄（西红柿）];

学科分类号：

090202 ;

摘要：

由于果实组织中富含多糖、多酚和色素等物质,导致了果实组织比其他植物组织蛋白质的提取要更困难。研究以番茄果实为模式材料,对番茄果实蛋白样品制备、蛋白裂解缓冲液、上样量等方面作了改进,应用ImageMaster2DElite软件分析对银染的图谱进行分析,凝胶上检测到超过800个的蛋白质,不同凝胶之间蛋白质的匹配率达到95%,具有较高的分辨率和重复性,建立了一套适用于番茄果实蛋白质组分析的双向电泳(2-DE)方法。

引用

页码：196 / 200

页数：5

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