International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 7, Issue 3 (2022)

A study on protein extraction of noni dry and fresh fruit with polyacrylamide gel electrophoresis


Aslee Tailulu, Ping Shi

The use of Polyacrylamide gel electrophoresis (PAGE) was apparently a universal biotechnological method used to separate organic macromolecules. These molecules usually include nucleic acids and proteins, all separated according to their size and electrophoretic mobility. In this study, the Sodium dodecyl sulfate Polyacrylamide gel electrophoresis (SDS-PAGE) and the Two-dimensional Polyacrylamide gel electrophoresis (2D-PAGE), were used for the first time to analyze protein present in both samples of noni fresh fruit (NFF) and noni dry fruit (NDF). Accompanied by the Trichloroacetic acid- acetone (TCA/Ace) adapted method, the separation of protein bands and spots was achieved successfully in this study. Morinda citrifolia Linn (noni) fruit, has been very useful for medicinal purposes and a good food source. For over 2000 years till today, more studies were focused in investigating the phytochemical composition of the fruit i.e., the protein composition of the noni pulp. Thus, we used the PAGE aided with the TCA/Ace method and isolated the protein bands of both NFF and NDF samples. The NFF showed 12 band-layers ranging from 10-130KDa and compared to NDF with only 5 band-layers with protein size range 15-50KDa. Moving on, the 2D-PAGE analysis of the NFF sample, a total of (18.55 ± 0.71) protein spots were seen with size ranging from 10-72 KDa.
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How to cite this article:
Aslee Tailulu, Ping Shi. A study on protein extraction of noni dry and fresh fruit with polyacrylamide gel electrophoresis. International Journal of Food Science and Nutrition, Volume 7, Issue 3, 2022, Pages 10-17
International Journal of Food Science and Nutrition International Journal of Food Science and Nutrition