Research on the Classification of the Whole Proteins and Its Family of Spirulina

Abstract

Abstract: Abstract: Spirulina contains numerous and various proteins which lay a theoretical foundation for researches of active proteins in spirulina as well as their development and utilization. This research adopted the method of ITRAQ to do qualitative analysis in the whole proteins groups of spirulina platensis and chose the method of reasonable overall categorization to categorize them according to practicability. The results of the research demonstrated that the number of spirulina proteins are 2085 with the method of qualitative testing and among which include 1562 known proteins; the 869 annotated proteins can be classified into 233 protein superfamily and 87 protein (all of them are known proteins) family in line with the method of sequence categorization. Based on their nature, the structures and functions of above-mentioned annotated proteins can be 7 categories totally. And it found that protein superfamily has vital functions in anti-oxidation, anti-cancer, anti-tumor and immunoregulation, and it is widely used in food, medicine, chemical industry and other fields. Thus, it can be seen that spirulina active proteins have good development prospect.

Key words: Key words:Spirulina, Whole proteins, Family classification, Isobaric Tags for Relative and Absolute Quantitation (iTRAQ), Functional analysis

CLC Number:

Na WANG nick Jordan Xiao-Rong ZHAO Bo-sheng LI. Research on the Classification of the Whole Proteins and Its Family of Spirulina[J]. FOOD SCIENCE, 0, (): 0-0.

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