中国食品学报2017，Vol.17Issue(10)：248-253,6.DOI:10.16429/j.1009-7848.2017.10.033
不同贮存条件的蜂王浆蛋白质组的分析
Proteomics Analysis of Royal Jelly at Different Storage Condition
摘要
Abstract
With the help of 2-DE and MALDI-TOF-TOF Mass Spectrometry,protein profiles of royal jelly after one year storage at-20 ℃,4 ℃ and room temperature (23±2)℃ were compared with fresh royal jelly in this research.The result was that MRJP1～3 were still detectable under all three storage conditions because of their relatively high abundance and stability.MRJP4,MRJP5 and GOD were sensitive to storage temperature:which would degrade completely when stored at 4 ℃ or room temperature for 1 year.Combined with the proteomics analysis of 6 other royal jelly products of different nectar source and origin,MRJP4,MRJP5 and GOD were confirmed preliminary as temperature-sensitive proteins,which could be used in the evaluation and detection of royal jelly freshness.关键词
蜂王浆/蛋白质组/贮存条件Key words
royal jelly/proteomics/storage condition引用本文复制引用
赵方圆,吴亚君,葛毅强,陈颖..不同贮存条件的蜂王浆蛋白质组的分析[J].中国食品学报,2017,17(10):248-253,6.基金项目
国家863计划项目(2013AA102202-3) （2013AA102202-3）
