摘要
凝胶层析分离经胰蛋白酶酶解啤酒酵母后得到的多肽粗粉,并采用SDS-PAGE电泳测定啤酒酵母多肽分子量,发现其中含有16～26、5、1·4kDa等三种不同分子量水平的蛋白组分,酶解得率分别为27·08%、11·55%、17·99%。
Gel chromatography was used to separate the polypeptide powder which was hydrolysated by trypsin in brewer yeast,and SDS-PAGE electrophoresis was adopted to determine the molecular weight of the polypeptide. The molecular weight of these three components was respectively 16-26、5、1.4kDa, and their gain rate by trypsin hydrolysate were respectively 27.08% ,11.55% and 17.99%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第12期110-112,共3页
Science and Technology of Food Industry
基金
广东省科技攻关项目(2007A020100003-6)
