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条斑紫菜油脂与蛋白质组成分析 被引量:10

Analysis of oil and protein components in porphyra yezoensis
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摘要 目的:分析条斑紫菜的油脂与蛋白质组成;方法与结果:采用高效液相色谱法分析条斑紫菜蛋白的组成,并采用十二烷基磺酸钠-聚丙烯酰胺凝胶电泳分析其相对分子量;发现其主要由EPA和DHA组成,条斑紫菜蛋白主要由相对分子量分别为38kDa和42kDa2个组分组成。 Objective: GC analysis of Porphyra yezoensis oil showed that there are two main ingredients in the oil, they are EPA and DHA. Method and conclusion:The determination of Porphyra yezoensis protein with High Performance Liquid Chromatography and SDS-PAGE showed that the protein molecule is mainly composed nf two subunits whose molecular weights are 38 kDa and 42 kDa, respcctively.
出处 《食品与机械》 CSCD 北大核心 2007年第6期76-78,共3页 Food and Machinery
基金 江苏省高技术研究项目(项目编号:BG2003319)
关键词 条斑紫菜 油脂 蛋白质 测定 Porphyra yezocnsis Oil Protein Component
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