Characterisation of high Mr wheat glutenin polymers by agarose gel electrophoresis and dynamic light scattering

被引：10
|
作者：
Egorov, TA
Odintsova, TI
Shewry, PR
Tatham, AS
机构：
[1] Russian Acad Sci, VA Engelhardt Mol Biol Inst, Moscow 117984, Russia
[2] Russian Acad Sci, Vavilov Inst Gen Genet, Moscow 117809, Russia
[3] Univ Bristol, Dept Agr Sci, IACR Long Ashton Res Stn, Bristol BS18 9AF, Avon, England
来源：
FEBS LETTERS | 1998年 / 434卷 / 1-2期
基金：
俄罗斯基础研究基金会; 英国生物技术与生命科学研究理事会;
关键词：
wheat; seed protein; gluten; protein polymer; glutenin;
D O I：
10.1016/S0014-5793(98)00983-1
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
Agarose gel electrophoresis has been used to separate the complex mixture of wheat gluten polymers into fractions ranging in M-r, determined by dynamic light scattering, from about 500000 to over 5 X 10(6), The separation is reliable and reproducible and well suited to the routine analysis of multiple samples. (C) 1998 Federation of European Biochemical Societies.
引用
收藏
页码：215 / 217
页数：3
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