Royal Jelly and Its SDS-PAGE Electrophoresis Profiles

Authors : Hilal Ebru ÇAKIR, Yakup ŞİRİN, Sevgi KOLAYLI

Pages : 17-20

Doi:10.35206/jan.638063

View : 13 | Download : 9

Publication Date : 2019-11-11

Article Type : Research Paper

Abstract :Royal jelly insert ignore into journalissuearticles values(RJ); is an important functional food, is used for many purposes. New methods are needed for the practical characterization of royal jelly. In this preliminary study, SDS-PAGE electrophoretic profiles of royal jelly proteins were investigated. Raw royal jelly samples were analyzed by classical SDS-PAGE electrophoresis using 5% and 10% gels. The major protein spot were obtained at the samples collected same regions. Compared the proteins with known marker proteins they were between 50 and 80 kDa. Classical SDS-PAGE electrophoresis alone is not sufficient to determine royal jelly proteins, but can be used to basic characterization of royal jelly. Furthers electrophoretic techniques are needed for a better separation.
Keywords : Royal Jelly, Electrophoresis, Protein