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蛋白质含量测定方法大全(Methods for determination of protein content)
蛋白质含量测定方法大全(Methods for determination of protein content)
Experiment two determination of protein molecular weight by gel chromatography
First, the purpose of the experiment
1. to understand the principle and application of gel chromatography.
2. through the determination of protein molecular weight training, we initially master gel chromatography technology.
Two 、 experimental principle
Gel chromatography, also called exclusion chromatography, gel filtration, osmotic chromatography, or molecular sieve chromatography. It widely
Applied to the separation, purification, concentration of biological macromolecules and desalination, heat removal, etc., and determine the molecular weight of protein
Is one of its important applications. Gel is a kind of insoluble bead particles with solid reticular structure and porous structure
Quality. It is used to separate substances, mainly based on porous gels of proteins of different radii (nearly spherical)
Implemented with different exclusion effects. That is, it is separated and purified according to the physical properties of molecular size.
The separation principle is shown in Section 3.2 of the theoretical section. For some types of gels, some macromolecules
The gel does not enter the interior of the gel particles but is completely excluded and can only flow out along the gap between the particles
The small molecules are free of exclusion and are free to diffuse, penetrate into the pores of the gel, and then be eluted
Liquid take out. The smaller the molecule, the deeper it gets into the gel and the more distance it takes, so the small molecules eventually flow out of the column,
The macromolecule first flows out of the column. Some medium-sized molecules are between macromolecules and small molecules and can only enter
A part of the larger pore of the gel, that is, partial exclusion,
Therefore, the order of flow of these molecules from the column is also large,
Between small molecules. In this way, after the sample is subject
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