Method for separating wheat alcohol-soluble protein by utilizing sucrose density gradient centrifugation method
A wheat gliadin and sucrose density gradient technology is used in the separation and purification of wheat gluten protein, and the sucrose density gradient centrifugation method is used to separate or purify wheat gliadin. Protein separation and purification issues
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Embodiment 1
[0006] Take 5 mL of 70% ethanol-extracted wheat prolamin solution (solution to be separated), inject it into the bottom of a 50 mL centrifuge tube, add 10 mL of prepared 20%, 40% and 60% sucrose solutions, and follow the layer laying method Inject from the bottom of the centrifuge tube, and finally from the bottom up: 60%-40%-20%-prolamin solution to be separated, in a horizontal centrifuge, after centrifuging at 5000 g for 30 min, respectively from 20% sucrose solution, 40% % sucrose solution and 60% sucrose solution to absorb a certain amount of solution, and use a micro-ultraviolet-visible spectrophotometer to detect the protein content in the solution at 280 nm, and the protein content in the upper layer (20% sucrose solution) is 6.2 mg / mL, The middle (40% sucrose solution) had a protein content of 5.4 mg / mL and the lower layer (60% sucrose solution) had a protein content of 2.1 mg / mL. In this way, the sucrose solutions in the upper layer, middle layer and lower layer are ...
Embodiment 2
[0008] Take 3 mL of 70% ethanol-extracted wheat prolamin solution (solution to be separated), inject it into the bottom of a 50 mL centrifuge tube, add 10 mL of prepared 10%, 30% and 50% sucrose solutions, and follow the layer laying method Inject from the bottom of the centrifuge tube, and finally from the bottom up: 50%-30%-10%-prolamin solution to be separated, in a horizontal centrifuge, after centrifuging at 10 000 g for 30 min, respectively from 10% sucrose solution, A certain amount of solution was drawn from 30% sucrose solution and 50% sucrose solution, and the protein content in the solution was detected by a micro-ultraviolet-visible spectrophotometer at 280 nm, and the protein content in the upper layer (10% sucrose solution) was 5.4 mg / mL , the middle layer (30% sucrose solution) had a protein content of 3.9 mg / mL, and the lower layer (50% sucrose solution) had a protein content of 1.2 mg / mL. In this way, the sucrose solutions in the upper layer, middle layer and ...
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