Fractional Separation and Estimation of Mark-Houwink-Sakurada Equation Parameters for Gluten
Fractional Separation and Estimation of Mark-Houwink-Sakurada Equation Parameters for Gluten
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面筋 Mark-Houwink-Sakurada 方程参数的分数分离和估计
DOI：
10.1515/1556-3758.2667
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发表时间：
2012-05
影响因子：
1.6
通讯作者：
Li, Bing
中科院分区：
文献类型：
--
作者：
Zhao, Lei;Li, Lin;Liu, Guoqin;Chen, Ling;Li, Xiaoxi;Li, Bing
研究了使用快速蛋白质液相色谱（FPLC）和确定标记 - 霍温克 - 苏拉达（MHS）方程的数值方法对面筋分离的分离。用1％SDS缓冲液作为溶剂，将面筋分解为两个组分
Fractional separation of gluten using the fast protein liquid chromatography (FPLC) and a numerical method for determination of Mark-Houwink-Sakurada (MHS) equation were studied. With 1% SDS buffer as solvent, the gluten was disassembled into two components: SDS soluble (SDS-S-G) and SDS insoluble gluten proteins (SDS-IS-G). The average molecular weight (Mn, Mw and Mz) and intrinsic viscosity [η] were measured by the multi-angle laser light scattering (MALLS) in conjunction with a size-exclusion chromatography (SEC) and viscosimetry. MHS equations for SDS soluble gluten and SDS insoluble gluten proteins were established as: (SDS-S-G) [η]=1.7459×10-2Mv0.6933=1.7459×10-2qMHSMw0.6933=1.6677×10-2Mw0.6933 (SDS-IS-G) [η]=7.5682×10-3Mv0.7323=7.5682×10-3qMHSMw0.7323=7.2079×10-3Mw0.7323 where qMHS was the polydispersity correction factor.
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影响因子：
3
作者：
M. Kasaai
通讯作者：
M. Kasaai
影响因子：
11.2
作者：
Hasan Toǧrul;N. Arslan
通讯作者：
Hasan Toǧrul;N. Arslan
影响因子：
2.4
作者：
S. Bean;C. Hicks;M. Tuinstra;G. Lookhart
通讯作者：
S. Bean;C. Hicks;M. Tuinstra;G. Lookhart
DOI：
10.1002/1099-0488(20001001)38:19
发表时间：
2000-10
期刊：
Journal of Polymer Science Part B
影响因子：
--
作者：
Y. Loo;R. Register;D. Adamson
通讯作者：
Y. Loo;R. Register;D. Adamson
影响因子：
3
作者：
L. Jeng;S. Balke
通讯作者：
L. Jeng;S. Balke