Removal of protein in RNA extraction of waste brewing yeast

中国酿造 Pub Date : 2006-01-01 DOI:10.3969/J.ISSN.0254-5071.2006.03.009

Lt, strong gt, 王知力 lt, 郑飞云, 李崎, 顾国贤

引用次数: 0

Abstract

Three methods of removing proteins in RNA were discussed in this paper.The best way was to add 40 U neutral protease per gram dry yeast,and to compare the effects of protein removal to the loss of RNA.The extraction yield of this crude RNA product was 5.75% while the removal ratio of protein was 96.6%.

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废酿酒酵母RNA提取中蛋白质的去除

本文讨论了三种去除RNA中蛋白质的方法。最好的方法是每克干酵母添加40 U中性蛋白酶，并比较蛋白质去除与RNA损失的影响。粗RNA的提取率为5.75%，蛋白质的去除率为96.6%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

中国酿造

自引率

0.00%

发文量

12342

期刊介绍： Founded in 1982, China Brewing is a comprehensive academic journal published at home and abroad under the supervision of China Commercial Federation, co-sponsored by China Seasoning Association and Beijing Food Science Research Institute, and is a core journal of natural science in China with wide academic influence in the field of brewing, reflecting the latest research direction, research results and research dynamics of brewing industry, and promoting domestic and international academic exchanges. The main columns of China Brewing are: monographs and reviews, research reports, application technology, analysis and testing, management and marketing. China Brewing has been published in (SCOPUS), Russian Abstracts Journal (AJ), American Stephens Full Text Database (EBSCO) database, American Ulrich's Guide to Journals (UPD), British Food Science Abstracts (FSTA), British Center for Agricultural and Biological Sciences Research International (CABI), American Chemical Abstracts (CA), Japan Science and Technology Agency (JST) database.