【摘要】 利用改良的两步一向SDS-PAGE two-step one-dimensional SDS-PAGE 分析了几种小麦低分子量麦谷蛋白亚基 L MW-GS 组成. 70 %热乙醇提取总谷蛋白,1 1 %分离胶进行第一步SDS-PAGE分离,电泳1 h后切取顶端1 cm胶条并置于巯基乙醇溶液进行还原,还原后的胶条于1 1 %～1 6.5%的梯度胶进行第二步SDS-PAGE分离.结果显示,两步一向SDS-PAGE可以彻底除去清蛋白、球蛋白和醇溶蛋白对L MW-GS分离的背景干扰,提高L MW-GS的分辨率.对几种小麦低分子量麦谷蛋白亚基分析表明:L MW-GS组合比HMW-GS更为丰富,每种小麦含有2～5种B亚基,2～4种C亚基,B、C亚基的总数量为4～8种更多还原

【Abstract】 Modified two step and one dimension SDS PAGE was adopted to analyze the compositions of low molecular weight glutenins of wheat. Total prolams were extracted with 70% hot ethanol and then the electrophoresis for the first step of their SDS PAGE separation, was run with 11% acrylamide gel for one hour; after the one hour electrophoresis, a 1 cm wide top strip of the gel were cut and then put into 2 mercaptoethanol solution for their reduction; hereafters, the strip was loaded onto 11%～16.5% gradient gel for conducting the second step of their SDS PAGE separation. The results demonstrated that the two step and one dimension SDS PAGE could completely eliminate background interferences of albumins, globulins and gliadins in LMW GS separation thereby increasing LMW GS resolution. The analysis of low molecular weight glutenins of several wheat varieties by using modified two step and one dimension SDS PAGE showed that more spectral bands appeared with LMW GS separation than those with HMW GS separation and each of the varieties contained 2～5 B subunits and 2～4 C subunits whose total ranged between 4～8.更多还原