相关实验视频

Updated: Jul 2, 2025

Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs
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Mechanical Separation and Protein Solubilization of the Outer and Inner Perivitelline Sublayers from Hen's Eggs

Published on: January 27, 2021

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N-糖蛋白组分析显示,在盐酸处理下,黄色初级保存蛋白的结构和功能变化

Qi Qi1,2, Denghui Shi2, Wei Su2,3

  • 1Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China.

Food chemistry: X
|February 29, 2024
PubMed
概括

这项研究揭示了盐和处理如何改变保存蛋白蛋白中的N-糖化. 这些变化影响蛋白质功能,并提供了对保存蛋特性的见解.

关键词:
基因本体学分析分析在N-Glycoproteome中,N-Glycoproteome是最重要的.盐酸-性处理方法黄色保存初级蛋白色 黄色保存初级蛋白色

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相关概念视频

SDS-PAGE01:27

SDS-PAGE

Gel electrophoresis is a method that separates biological macromolecules like nucleic acids or proteins by forcing them to pass through a gel matrix under an electric field.
A variation of gel electrophoresis, termed  polyacrylamide gel electrophoresis (PAGE), is commonly used for separating proteins according to their molecular size by passing them through a polyacrylamide gel. Because of the varying charges associated with amino acid side chains, PAGE can be used to separate intact...
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