FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 118-121.doi: 10.7506/spkx1002-6630-200924023

Previous Articles     Next Articles

Preparation of Gracilaria lemaneiformis Agarose by Modified DEAE-cellulose Method

QI Bo1,YANG Xian-qing1,*,ZHAO Yong-qiang1,2,LI Lai-hao1,CHEN Sheng-jun1,CEN Jian-wei1
MA Hai-xia1,DIAO Shi-qiang1   

  1. 1. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China;
    2. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524025, China
  • Received:2009-08-12 Online:2009-12-15 Published:2010-12-29
  • Contact: YANG Xian-qing1,*,


Gracilaria lemaneiformis agarose was prepared through KMnO4-H2C2O4 bleaching, ethanol soaking and DEAEcellulose purification, respectively. Orthogonal experiments were used to optimize processing parameters. Physical and chemical index, and electrophoresis performance of agarose were also determined. Results showed that the optimal condition for bleaching was 0.10% KMnO4, 0.30% H2C2O4, pH 6.0, bleaching time for 5 min. After bleaching treatment, whiteness (HW value) of agar was 82.98 and gel strength was 1083 g/cm2. The optimal condition for ethanol soaking was 1:40 of solid-liquid ratio, 60% ethanol, treatment time for 6 h. After ethanol soaking, transparency of 1.0% agarose (transmittance value) was 50.2%. The ash content, gel strength and sulfate group content in agarose prepared by the optimal method were 0.25%, 1127 g/cm2 and 0.24%, respectively. Gentian violet electrophoresis, electroendosmosis and genome DNA gel electrophoresis were also performed to reveal that the agarose prepared by modified DEAE-cellulose method was suitable for biochemistry and molecular biology electrophoresis.

Key words: agarose, DEAE-cellulose, DNA gel electrophoresis

CLC Number: