濃度勾配を持った塩類溶液による蛋白質の塩析 I

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タイトル別名
  • Salting out of Protein in Salt Solution Having a Gradient of Concentration I
  • 濃度勾配を持つた塩類溶液による蛋白質の塩析-1-
  • ノウド コウバイ オ モツ タエンルイ ヨウエキ ニ ヨル タンパクシツ ノ エンセキ 1
  • “Agarography”, the Salting out in Agaragar Column
  • 寒天柱内における塩析 “Agarography” (植物蛋白成分検出への応)用

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説明

The process of salting out of protein in the agaragar column was observed using turbidimetry, the column which had contained protein homogeneously being put in the water bath in which a concentration gradient of ammonium sulfate was established by diffusion (Fig. 1-1), <br>The distribution of turbidity along the column changed with time from P1 to p2, and eventually to P3, which represents the formation of coagulation bands (Fig. 1-2, i, ii and v). These bands correspond to the number of kinds of protein which had been mixed in the agaragar column. The number can be also by the curve obtained by differentiating the curve P1 (Fig. 1-2, iv and v).<br>Some experiments, quantitative titration of protein solution by ammonium sulfate solution etc. (Fig. 3-9), were made in order to confirm the conclusion and to explain the phenomena. But adequate explanation for the formation of coagulation bands awaits further studies.<br>The coagulation band formation can be conveniently used for determining the number of components in a protein mixture. The author has tried to analyse the protein fraction from the seeds of Brassica species (Fig. 2). The method may be called the agarography.<br>The coagulation bands obtained are preservable, at least for months.

収録刊行物

  • 植物学雑誌

    植物学雑誌 67 (793-794), 178-183, 1954

    公益社団法人 日本植物学会

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