Characteristic protein for identifying Chinese date honey flower source
A technology of jujube nectar and protein, applied in the field of food science, can solve the problems of unstable jujube nectar output and short supply of jujube nectar in the market.
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Embodiment 1
[0029] The preparation of embodiment 1 honey crude protein
[0030] Weigh 5g of honey samples respectively, dissolve them in 5ml of distilled water, mix well, centrifuge at 5000g for 10 minutes, collect the supernatant, dilute to 10ml, and store in a refrigerator at 4°C for later use.
Embodiment 2
[0031] The separation of embodiment 2 jujube nectar characteristic protein
[0032] (1) Loading Take 2 suitable clean and dry glass plates, assemble them into pouring flat film, clamp them with strong clamps and put them on the flat film seat;
[0033] (2) 12% separating gel and 5% stacking gel were used for gel loading. The specific formula of the gel buffer system is shown in Table 1. Prepare the separating gel solution according to Table 1, mix gently, and immediately pour the gel solution into the assembled slab gel membrane through a constant flow pump until the height of the separating gel solution is 3.5 cm from the top of the glass plate. Then add a layer of water on the surface of the separation gel to seal the surface of the gel to promote polymerization and make the surface of the separation gel straight. After gelling at room temperature for 40 minutes to an hour, a layer of interface can be seen, indicating that the gel has been completely gelled. Aspirate off...
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