Characterisation of high Mr wheat glutenin polymers by agarose gel electrophoresis and dynamic light scattering

被引：10

作者：

Egorov, TA

Odintsova, TI

Shewry, PR

Tatham, AS

机构：

[1] Russian Acad Sci, VA Engelhardt Mol Biol Inst, Moscow 117984, Russia

[2] Russian Acad Sci, Vavilov Inst Gen Genet, Moscow 117809, Russia

[3] Univ Bristol, Dept Agr Sci, IACR Long Ashton Res Stn, Bristol BS18 9AF, Avon, England

来源：

FEBS LETTERS | 1998年 / 434卷 / 1-2期

基金：

英国生物技术与生命科学研究理事会; 俄罗斯基础研究基金会;

关键词：

wheat; seed protein; gluten; protein polymer; glutenin;

D O I：

10.1016/S0014-5793(98)00983-1

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Agarose gel electrophoresis has been used to separate the complex mixture of wheat gluten polymers into fractions ranging in M-r, determined by dynamic light scattering, from about 500000 to over 5 X 10(6), The separation is reliable and reproducible and well suited to the routine analysis of multiple samples. (C) 1998 Federation of European Biochemical Societies.

引用

页码：215 / 217

页数：3

共 9 条

[1]

Claes P DM, 1992, LASER LIGHT SCATTERI, P66

[2]

HARDING SE, 1997, PROTEIN STRUCTURE PR, P219

[3]

LAEMMLI UK, 1970, NATURE, V227, P681

[4]

MacRitchie F., 1992, Advances in Food and Nutrition Research, V36, P1, DOI 10.1016/S1043-4526(08)60104-7