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dc.contributor.authorDeka, Archana-
dc.contributor.authorChougule, Bhushan Subhash-
dc.contributor.authorParveen, Assma-
dc.contributor.authorLahan, Jyoti Prasad-
dc.contributor.authorBarooah, Madhumita-
dc.contributor.authorBoro, Robin Chandra-
dc.identifier.issn0976-0512 (Online); 0976-0504 (Print)-
dc.description.abstractSeveral dyes including bromophenol blue are used as tracking dye in gel electrophoresis. The stability of betacyanin extracted from spinach vine fruit (Basella rubra L.) was studied in relation to degradative factors such as pH ranging from 2 to 12 and at 100ºC. Betacyanin pigment was found to be stable at pH range 3-8 while the stability of the pigment at high temperature was found to be moderate. The effectiveness of betacyanin as a tracking dye was checked along with the bromophenol blue for agarose gel electrophoresis. The present study revealed that betacyanin from spinach fruit can be a potential alternative to conventional dye like bromophenol blue used in the loading dye preparation for agarose gel electrophoresis. en_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.relation.ispartofseriesInt. cl. (2014.01)−A61K 36/00en_US
dc.rights CC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceIJNPR Vol.6(1) [March 2015]en_US
dc.subjectBasella rubraen_US
dc.subjectGel electrophoresisen_US
dc.subjectNatural Dyeen_US
dc.titleNatural pigment betacyanin as tracking dye for gel electrophoresisen_US
Appears in Collections:IJNPR Vol.6(1) [March 2015]

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