Study on Tricine-SDS-PAGE Method Detecting Albumen Polypeptides Molecular Weight

Abstract

Abstract: In this study,molecular mass weight of egg white was determined by gel chromatography and Tricine-SDS-PAGE separately.Egg white peptides were enzymolysised by Alcalase and the optimal enzymolysising parameters were as follow,pH 8.0,reaction temperature 60 ℃ and enzymolysising time 60 min.The results showed that added 6mol/L urea into separation gel(T=49.5%,C=6%)was better than 10%(V/V)glycerin added.Molecular mass weight of egg white peptides which was enzymolysised was accurately determined by Tricine-SDS-PAGE electrophoresis.Linear regression coefficient(r) of marker was 0.9946,average relative error rate was 0.5% by compared with gel chromatography.Tricine-SDS-PAGE electrophoresis was a simple,fast,direct-viewing method to determine the mass weight of egg white peptides.

Key words: enzymolysis, molecular mass weight, gel electrophoresis

SUN Bo, CHI Yu-Jie, XU Ning, WU Xian-Feng. Study on Tricine-SDS-PAGE Method Detecting Albumen Polypeptides Molecular Weight[J]. FOOD SCIENCE, 2008, 29(5): 385-388.

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Study on Tricine-SDS-PAGE Method Detecting Albumen Polypeptides Molecular Weight

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