Establishment of two-dimensional gel electrophoresis for soybean protein isolate and its application

To optimize the conditions for the establishment of two-dimensional gel electrophoresis (2-DE) of soybean protein isolate (SPI), we investigated Ampholine mixture, anodic and cathodic electrolytes, loading amount of sample, acrylamide concentration, pH gradient and gel staining method in two-dimensi...
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Autor*in:	Xinkai Lu [verfasserIn] Yaoming Cui [verfasserIn] Junjun Guan [verfasserIn] Xue Liu [verfasserIn] Hao Zhu [verfasserIn] Xuyang Ji [verfasserIn] Jianzhang Zheng [verfasserIn] Yunlong Cheng [verfasserIn] Xiaofei Fu [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Two-dimensional gel electrophoresis Soybean protein isolate Enzymatic hydrolysate Soybean protein isolate emulsion

Übergeordnetes Werk:	In: Grain & Oil Science and Technology - KeAi Communications Co., Ltd., 2020, 3(2020), 3, Seite 100-109
Übergeordnetes Werk:	volume:3 ; year:2020 ; number:3 ; pages:100-109

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1016/j.gaost.2020.02.002

Katalog-ID:	DOAJ06107330X

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authorswithroles_txt_mv	Xinkai Lu @@aut@@ Yaoming Cui @@aut@@ Junjun Guan @@aut@@ Xue Liu @@aut@@ Hao Zhu @@aut@@ Xuyang Ji @@aut@@ Jianzhang Zheng @@aut@@ Yunlong Cheng @@aut@@ Xiaofei Fu @@aut@@
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callnumber-first	T - Technology
author	Xinkai Lu
spellingShingle	Xinkai Lu misc TP368-456 misc Two-dimensional gel electrophoresis misc Soybean protein isolate misc Enzymatic hydrolysate misc Soybean protein isolate emulsion misc Agriculture misc S misc Food processing and manufacture Establishment of two-dimensional gel electrophoresis for soybean protein isolate and its application
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topic_title	TP368-456 Establishment of two-dimensional gel electrophoresis for soybean protein isolate and its application Two-dimensional gel electrophoresis Soybean protein isolate Enzymatic hydrolysate Soybean protein isolate emulsion
topic	misc TP368-456 misc Two-dimensional gel electrophoresis misc Soybean protein isolate misc Enzymatic hydrolysate misc Soybean protein isolate emulsion misc Agriculture misc S misc Food processing and manufacture
topic_unstemmed	misc TP368-456 misc Two-dimensional gel electrophoresis misc Soybean protein isolate misc Enzymatic hydrolysate misc Soybean protein isolate emulsion misc Agriculture misc S misc Food processing and manufacture
topic_browse	misc TP368-456 misc Two-dimensional gel electrophoresis misc Soybean protein isolate misc Enzymatic hydrolysate misc Soybean protein isolate emulsion misc Agriculture misc S misc Food processing and manufacture
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title	Establishment of two-dimensional gel electrophoresis for soybean protein isolate and its application
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title_full	Establishment of two-dimensional gel electrophoresis for soybean protein isolate and its application
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title_sort	establishment of two-dimensional gel electrophoresis for soybean protein isolate and its application
callnumber	TP368-456
title_auth	Establishment of two-dimensional gel electrophoresis for soybean protein isolate and its application
abstract	To optimize the conditions for the establishment of two-dimensional gel electrophoresis (2-DE) of soybean protein isolate (SPI), we investigated Ampholine mixture, anodic and cathodic electrolytes, loading amount of sample, acrylamide concentration, pH gradient and gel staining method in two-dimensional gel electrophoresis to optimize the protein imaging conditions in two-dimensional gel. The results of mixed-level design experiments showed that Ampholine, loading amount and gel staining method had significant effect (P < 0.05) on 2-DE of SPI. The optimal conditions were Ampholine mixture (pH 3–10 + pH 5–7 or pH 4–6 + pH 5–7), loading amount of 2 mg sample and silver staining. Although the acrylamide concentration of the gel, the pH gradient, the anodic and cathodic electrolyte solutions had significant statistical effects on the protein separation degree, the complexity of the protein composition and the visibility of the gel images were more inclined to the 12% gel, the 3–10 pH gradient and the H3PO4/NaOH electrolyte. According to the established conditions, the hydrolyzed products of SPI emulsion were determined by 2-DE, and the dynamic changes of protein in the process of enzymatic hydrolysis were described.
abstractGer	To optimize the conditions for the establishment of two-dimensional gel electrophoresis (2-DE) of soybean protein isolate (SPI), we investigated Ampholine mixture, anodic and cathodic electrolytes, loading amount of sample, acrylamide concentration, pH gradient and gel staining method in two-dimensional gel electrophoresis to optimize the protein imaging conditions in two-dimensional gel. The results of mixed-level design experiments showed that Ampholine, loading amount and gel staining method had significant effect (P < 0.05) on 2-DE of SPI. The optimal conditions were Ampholine mixture (pH 3–10 + pH 5–7 or pH 4–6 + pH 5–7), loading amount of 2 mg sample and silver staining. Although the acrylamide concentration of the gel, the pH gradient, the anodic and cathodic electrolyte solutions had significant statistical effects on the protein separation degree, the complexity of the protein composition and the visibility of the gel images were more inclined to the 12% gel, the 3–10 pH gradient and the H3PO4/NaOH electrolyte. According to the established conditions, the hydrolyzed products of SPI emulsion were determined by 2-DE, and the dynamic changes of protein in the process of enzymatic hydrolysis were described.
abstract_unstemmed	To optimize the conditions for the establishment of two-dimensional gel electrophoresis (2-DE) of soybean protein isolate (SPI), we investigated Ampholine mixture, anodic and cathodic electrolytes, loading amount of sample, acrylamide concentration, pH gradient and gel staining method in two-dimensional gel electrophoresis to optimize the protein imaging conditions in two-dimensional gel. The results of mixed-level design experiments showed that Ampholine, loading amount and gel staining method had significant effect (P < 0.05) on 2-DE of SPI. The optimal conditions were Ampholine mixture (pH 3–10 + pH 5–7 or pH 4–6 + pH 5–7), loading amount of 2 mg sample and silver staining. Although the acrylamide concentration of the gel, the pH gradient, the anodic and cathodic electrolyte solutions had significant statistical effects on the protein separation degree, the complexity of the protein composition and the visibility of the gel images were more inclined to the 12% gel, the 3–10 pH gradient and the H3PO4/NaOH electrolyte. According to the established conditions, the hydrolyzed products of SPI emulsion were determined by 2-DE, and the dynamic changes of protein in the process of enzymatic hydrolysis were described.
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title_short	Establishment of two-dimensional gel electrophoresis for soybean protein isolate and its application
url	https://doi.org/10.1016/j.gaost.2020.02.002 https://doaj.org/article/6d17c2a87f224ce3b134f99545944c12 http://www.sciencedirect.com/science/article/pii/S2590259820300054 https://doaj.org/toc/2590-2598
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author2	Yaoming Cui Junjun Guan Xue Liu Hao Zhu Xuyang Ji Jianzhang Zheng Yunlong Cheng Xiaofei Fu
author2Str	Yaoming Cui Junjun Guan Xue Liu Hao Zhu Xuyang Ji Jianzhang Zheng Yunlong Cheng Xiaofei Fu
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doi_str	10.1016/j.gaost.2020.02.002
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up_date	2024-07-03T18:40:49.869Z
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Establishment of two-dimensional gel electrophoresis for soybean protein isolate and its application

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