SEPARATION OF RAPESEED GLOBULIN BY MICELLAR ELECTROKINETIC CHROMATOGRAPHY  (MEKC) – A SHORT REPORT

Cruciferin was separated from the rapeseed crude proteins using salting out with ammonium sulphate and Sephadex G-200 gel filtration. Then, so obtained protein fraction was separated using a micellar electrokinetic chromatography (MEKC) with SDS as a the surfactant. Nine peaks with migration times between 14.33 and 20.48 min were recorded on the chromatogram. The main cruciferin subfractions were characterised with molecular mass of 22 000 and 33 000 determined using MEKC technique. UV spectra showed that cruciferin protein appears as a complex with phenolic acids.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.