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荷电脂质对重组细菌视紫红质蛋白活性的影响-生物化学与分子生物学专业论文.docxVIP

荷电脂质对重组细菌视紫红质蛋白活性的影响-生物化学与分子生物学专业论文.docx

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荷电脂质对重组细菌视紫红质蛋白活性的影响-生物化学与分子生物学专业论文

目 录 摘 要·····························································I Abstract···························································III 第一章 前言 1 1.细菌视紫红质蛋白················································1 1.1 嗜盐菌概述··················································1 1.2 细菌视紫红质蛋白的结构······································2 1.3 细菌视紫红质蛋白的质子泵机理································4 1.3.1 质子向胞外的释放········································5 1.3.2 质子的提取··············································6 1.4 细菌视紫红质蛋白的应用······································7 2.BR 蛋白重组脂质体的制备和研究 8 2.1 脂质膜的组成················································8 2.2 蛋白重组脂质体的制备方法····································8 3.本论文的研究背景和主要内容······································9 参考文献·························································11 第二章 细菌视紫红质蛋白的提取及蛋白脂质体的制备····················17 1.前言···························································17 2.实验材料及方法·················································17 2.1 实验材料···················································17 2.2 缓冲溶液···················································18 2.3 实验仪器···················································20 2.4 实验方法···················································20 2.4.1 嗜盐菌 Halobacterium salinarum R-1 的培养 20 2.4.2 紫膜蛋白的提取·········································21 2.4.3 BR 重组脂质体的制备 21 2.4.4 BR 重组脂质体的表征 22 2.4.5 BR 蛋白脂质体重组鉴定 22 2.4.5.1 紫外光谱扫描·······································22 2.4.5.2 蔗糖梯度离心·······································22 2.4.5.3 SDS 23 3.实验结果及讨论·················································23 3.1 细菌视紫红质蛋白的提取····································23 3.2 紫外分光光度计分析········································23 3.3 蔗糖梯度离心及 SDS 24 3.4 空白及蛋白脂质体的粒径比较·································25 3.5 荷电蛋白脂质体的粒径比较···································27 3.6 荷电蛋白脂质体电动电势(Zeta Potential)检测 29 4.小结··························································30 参考文献······················

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