| 摘要 |
The solution relates to the method of the fractionation of t he royal jelly and isolation of the protein complex with molecula r weight from 49 to 66 kDa. Royal jelly, optionally its mixture w ith water and/or glycerol, is divided by ultracentrifugation unde r 20,000 to 300,000x g to the individual fractions, jelly fractio n is mixed with water and by repeated centrifugation is isolated the protein complex as a sedimented jelly with the contents of wa ter from 60 to 80 wt. %, which contains 96 to 98 wt. % of the mix ture of proteins with molecular weights 49, 55, 60 and 66 kDa wit h variable proportional representation. The royal jelly is by ult racentrifugation under 150,000 to 300,000x g divided into three f ractions, liquid, jelly and semi-solid; the mixture of the royal jelly with water and/ or glycerol is by ultracentrifugation under 150,000 to 300,000x g divided into two fractions, liquid and jel ly, whilst the ultracentrifugation is realized under 250,000x g d uring 40 to 200 minutes under the temperature not extending 15 ~C .
|
