Royal Jelly and Its SDS-PAGE Electrophoresis Profiles

Abstract

Royal jelly (RJ) is an important functional food, is used for many purposes. New methods are needed for thepractical characterization of royal jelly. In this preliminary study, SDS-PAGE electrophoretic profiles of royal jelly proteins were in vestigated. Raw royal jelly samples were analyzed by classical SDS-PAGE electrophoresis using 5% and 10% gels. The major protein spot were obtained at the samples collected same regions. Compared the proteins with known marker proteins they were between 5,2 and 116 kDa. Classical SDS-PAGE electrophoresis alone is not sufficient to determine royal jelly proteins, but can be used to basic characterization of royal jelly. Further selectrophoretic techniques are needed for a better separation.